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A comparative analysis of the alcohol production by enzymatic technology from cassava

Author:

Kalaiarasu, S. and Uma, C.

Subject Area:

Health Sciences

Abstract:

The continuous depletion of the fossil fuel reserves and consequent escalation in their price has stimulated the researchers to find alternate sources to meet the global energy demand. Alcohol was prepared from different substrates of cassava by comparing two step enzyme-enzyme process and single step enzyme process followed by yeast fermentation. The study reveals 96 per cent fermentation efficiency, when the slurry was hydrolyses by two step enzyme-enzyme method and fermented by a strain of Saccharomyces cerevisiae.

PDF file:

MSO 009.pdf

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