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ETHANOL PRODUCTIONBY CANE MOLASSES

THROUGH Saccharomycescerevisiae

PRESENTED BY- SHALINI SAINIM.Sc 2nd SEMROLL NO.1810

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HISTORY

Brazil is the country that first introduce the renewable fuel in its energy matrix. A large industry from arose its pioneeringinitiative and nowadays detains most economically feasibleprocess for bioethanol production.The Brazilian knowledge in ethanol production from sugarcane began to be developed in colonial period beginnning of the 16th century, when farmers used to produced the Brazilian sugarcane distilled spirit, the“cachaca” ,(By Basso and Rosa, 2010).Then ,since in beginnning of 20th century Brazil has been usingEthanol for energetics purposes.In 1905, the first test of using ethanol as a fuel for vehicles engines wre performed. These test, test provoked official attention and resulted in law publishedin 1931, which determined

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that ethanol should be mixed to the gasoline at a rate of5%.Then this new technology needed economical and politicalinvestment to keep its viability and in early 1970 when the oilcrisis trippled oil import cost to Brazil in 1973,the sugar prices isalso climbing upward since the mid- 60’s, declined sharply in 1974(Sandalow,2006).During this drastic changes in global fuel market, The country launched the Brazilian national alcohol program (PROALCOOL) in 1975, aiming at large ethanol generation by localDistilleries and engines adaptation to consume E20 mix(20% and80%, ethanol and gasoline, respectively) or even pure anhydrous Ethanol (Amorim and Leao,2005).In the 1980s, the major cars companies accorded to install ass--embly lines for 100% ethanol cars.At the first of 2000, flex fuel engines were exclusivly desingned locally to Brazilizn market.

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STRUCTURAL FORMULA

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The industrial process

The production of ethanol on industrial scale included following content; FeedstockSubstrate fermentationFermentation

Impact of industrial conditions on yeast physiology and population dynamicsIndustrial stress•Osmotic stress•Ethanol stress•Acid stress•Other stesses•Bacterial contamination

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The importance of yeast glycogen and trehalose during stress ConditionsThe starter strain and competition with indigenous Saccharomycesduring fermentationSelection of suitable strains from the biodiversity found in distilleriesApplication

Inoculum preparation

Ethanol tolerant, non-amylolytic and flocculating yeast, Saccharomyces cerevisiae yest is used. The culture was preserved at 4°C by regular subculturing(one in three months) over MYPD agar.For inoculum preparation, flask containing finger millet hydrolysate (10% reducing sugar) supplemented with 1% urea and 2% yeast extract were used and autoclaved (121°C for 15-20min.).After cooling at room temp.a loopful of cells from a colony on YPD plates was transferred to each flask. Yeast cells was pre-Cultured at 30°C on a rotatory shaker for 24h.The cells were harvested by centr--fugation at2000╳g for 5 min. the pellets was washed twice with 30mM/L EDTAto ensure floc disruption and finally washed and suspended in sterile deionizedwater.

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Immobilzation of yeasts cell for ethanol production

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Aeration Highly aerobic culture conditions are used in the production of Specifically baker”s yeast (S. cerevisiae)to maximize the cell

growth. The modern technique of baker yeast production is based on

applying the principle of the pastuer reaction at the limit value of its aeration. Pastuer defined fermentaton without air.Its biochemistry involves the breakdown of carbohydrates only to stage of ethanol.

Under aeobic conditions, however maximum growth occurs and the efficiency

Of utilization of carbohydrates increases as respiration and the breakdown of the carbohydrate to carbon dioxide and water becomes complete.

Generally oxygen has the following basics functions-1. Inhibits fermentation2. Increases respiration 3. Agitation of the medium 4. Removal of toxic end products5. Stimulation of vegetative growth

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Oxygen is used in the synthesis of unsaturated fatty acids and sterols which is form the cell membrane. These molecules are important for both growth and fermentation and serve as a mean for storing oxygen within the cell. They also necessary for increasing cell mass involving.The overall uptake of nutrients and determing alcohol tolerance. oxygen stimulates the synthesis of molecules necessary for yeast to metabolize and take up maltose and other sugars.

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DOWNSTREAM PROCESSING

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