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Effects of the quality and type of micro-organisms on ethanol production from pawpaw

Author

Listed:
  • Ayanru, D.K.G.
  • Sharma, V.C.
  • Ogbeide, O.N.
  • Okiy, D.A.

Abstract

Ten molds and 20 yeast isolates from pawpaw (Carica papaya L.), palmwine and other sources were evaluated for fermentative and ethanol production potentials in pawpaw juice and slurry. Distillates from substrates with pH, total sugars and incubation times varying from 4.0 to 7.5, 8 to 25% and 6 to 18 hr, respectively, had ethanol contents of 1.33–9.62%. Juice diluted 7:3 (v:v) with water enhanced ethanol concentration from 6.47 to 13.76%, while ethanol production was maximized at substrate pH of 4.0 and an incubation time of 18 hr. An ethanol quantity of 350 gal/ha/yr estimated from these values compares favourably with 370 gal/ha/yr for cassava as a standard.

Suggested Citation

  • Ayanru, D.K.G. & Sharma, V.C. & Ogbeide, O.N. & Okiy, D.A., 1985. "Effects of the quality and type of micro-organisms on ethanol production from pawpaw," Energy, Elsevier, vol. 10(9), pages 1009-1016.
    • Handle: RePEc:eee:energy:v:10:y:1985:i:9:p:1009-1016
    DOI: 10.1016/0360-5442(85)90125-2
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