1Department of Biotechnology, DVR & HS MIC College of Technology, Kanchikacherla, Andhra Pradesh, India.
2Department of Biotechnology, Chaitanya Bharathi Institute of Technology, Gandipet, Hyderabad, Andhra Pradesh, India.
3Centre for Biotechnology, Institute of Science and Technology, JawaharLal Nehru Technological University, Kukutpally, Hyderabad, India.
4CFTRI Resource Center, Habsiguda, Tarnaka, Secunderabad, Andhra Pradesh, India.
*Correspondence Author
Exhaustion of non-renewable energy resources and environmental impacts (pollutants) are becoming serious problems for societies. India is the second major producer of fruits and vegetables in the world. Fruits and vegetables are more prone to spoilage than cereals due to their nature and composition. In this regard we made an attempt for ethanol production from spoiled starch rich vegetables like wild potato (Solanum tuberosum), sweet potato (Ipomoea batatas), which possess abundant starch. In the presence of amylase producing microorganism (Bacillus subtillis) and enzyme mediated saccharification, starch is converted into a monosaccharide, glucose. This saccharified starch was subjected to alcoholic fermentation in the presence of Saccharomyces cerevisiae. This process of fermentation was followed by distillation at 78°C for alcohol extraction. We conducted sacharification and fermentation with single and mixed cultures. We got a yield of ethanol is about 7.5 mg/ml with enzyme mediated saccharification followed by immobilized yeast fermentation.
Spoiled starch rich vegetables, Starch saccharification, Baker's yeast, Alcoholic fermentation, Distillation, Immobilization and Ethanol
