Coculture of amylolytic strain and saccharomyces cerevisiae for ethanol production

• Main Author: Suriah Murthy, A/L Thanaveloo
• Format: Final Year Project Report
• Language: English
• Published: Universiti Malaysia Sarawak, (UNIMAS) 2012
• Subjects: GE Environmental Sciences; Q Science (General)
• Online Access: http://ir.unimas.my/id/eprint/6158/4/SURIAH%28fulltext%29.pdf; http://ir.unimas.my/id/eprint/6158/
• Institution: Universiti Malaysia Sarawak

The objective of this study was to test the hypothesis if the coculture of an amylolytic strain isolated from local ragi tapai and Saccharomyces cerevisiae CSI-1 is able to perform ethanol fermentation efficiently. The amylolytic strain isolated from local ragi tapai was cultivated in raw sago starch and after 10 h of fermentation was inoculated with a culture of Saccharomyces cerevisiae. The results showed that the coculture was able to produce only 1.89 g/L of ethanol in 72 h, while the maximum ethanol production at 84 hour was 2.55g/L. In conclusion, the use of an amylolytic strain and Saccharomyces cerevisiae could be a good technique to enhance the ethanol production to reduce the use of enzymes and cost of ethanol production. Further studies are necessaries to enhance the performance of this coculture.