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Ethanol production by co-fermentation of paddy straw and cheese whey

KrishiKosh

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Title Ethanol production by co-fermentation of paddy straw and cheese whey
 
Creator Snehlata
 
Contributor Leela Wati
 
Subject Ethanol, Pretreatment, Separate hydrolysis and fermentation, Simultaneous saccharification, Co-fermentation
 
Description Ethanol production from lignocellulosic biomass provides a renewable and eco friendly
alternative source of energy to fossil fuels and it also does not compete with world food supply. Rice
straw is one of abundant global lignocellulosic waste material containing huge potential for ethanol
production. Ethanol production from paddy straw involves three steps (1) pre-treatment (2)
saccharification (3) fermentation. Efficiency of fermentation of paddy straw is less due to lack of
nutrients required by fermentative microorganisms. Addition of inorganic substances enhance cost of
ethanol production from paddy straw so cheap organic substrates like cheese whey can be mixed which
can be co-fermented and also have no inhibitory effect on fermentation. Paddy straw (Pusa-1 variety)
contained 36.39% cellulose, 23.52% hemicellulose and 4.85% lignin on dry weight bases. Cheese
whey analysis revealed 2.88% total sugars, 0.7% total nitrogen, 0.39% total soluble proteins and 1.13%
total phosphorous in fresh volume. Pretreatment of paddy straw with 2% sodium hydroxide at 15 psi
for 1 h resulted in 82.76% cellulose, 28.76% hemicellulose and 18.75% lignin recovery. Hydrolysis of
delignified paddy straw suspended in 5% cheese whey resulted in maximum 76.30% sugar released
after 2 h shaking at 50oC. Co-fermentation of paddy straw and cheese whey by mono culture of
Candida sp. at 1% (w/v) concentration resulted in production of 3.08 % ethanol after 72 h fermentation
at 35˚C by separate hydrolysis and fermentation that was about 11.48% higher than simultaneous
saccharification and co-fermentation (SSCF). The fermented residue was found to contain about 8.49
% cellulose, 2.36% nitrogen, 14.78% crude protein and 8.64% total reducing sugars. Thus, cheese
whey can be added as a nitrogen supplement to paddy straw to make ethanol production more
economical and fermented residue can be used as feed.
 
Date 2016-09-21T12:07:39Z
2016-09-21T12:07:39Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/77981
 
Language en
 
Format application/pdf
 
Publisher CCSHAU