Studies on Physico-Chemical and Nutritional Parameters for the Production of Ethanol from Mahua Flower (Madhuca indica) Using Saccharomyces Cerevisiae ? 3090 Through Submerged Fermentation (smf)

摘要

Fermentation of fruit juices to alcoholic beverages is known to man since 3000 B.C even in Vedas mentioned about "SURA" and "SAMURA"are two alcoholic products. Ethanol is proved to be the nearest to the "Universal Solvent", and alternative fuel for the future. Fermentation has contributed significasntly to different industrial activities in the present world today. Extensive exploitation and chemical process have caused ecological imbalances.