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

Research Article

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

Marius Kounbesioune Somda, Aly Savadogo, Nicolas Barro, Philippe Thonart and Alfred Sabadenedyo Traore

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.

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Marius Kounbesioune Somda, Aly Savadogo, Nicolas Barro, Philippe Thonart and Alfred Sabadenedyo Traore, 2011. Effect of Minerals Salts in Fermentation Process using Mango Residues as Carbon Source for Bioethanol Production. Asian Journal of Industrial Engineering, 3: 29-38.

DOI: 10.3923/ajie.2011.29.38

URL: https://scialert.net/abstract/?doi=ajie.2011.29.38

Asian Journal of Industrial Engineering

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Authors

Marius Kounbesioune Somda

Aly Savadogo

Nicolas Barro

Philippe Thonart

Alfred Sabadenedyo Traore

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Research Article

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

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