Effect of Minerals Salts in Fermentation Process using Mango Residues as Carbon Source for Bioethanol Production

摘要

In this study, the use of mango (Mangifera indica) residues as substrate for bioethanol production was investigated. The batch cultures were realized to study the nutritional requirement of the yeasts strains and to optimize the fermentation conditions. Minerals salts play an important role in fermentation process and affecting microbiological stability. In the present study, the effects of diverse salts on the fermentation profiles were studied. Method was batch fermentation process in supplemented medium, using adapted yeast strain W1 (Saccharomyces cerevisiae). Different supplementations, such as yeast extract, MgSO4, MnSO4, FeSO4 and KH2PO4 have been proposed. Effectively with mango hydrolysate supplemented a satisfactory bioethanol concentration like 21.75 g L-1 was obtained.