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Articles by M.K. Somda
Total Records ( 2 ) for M.K. Somda
  M.K. Somda , A. Savadogo , C.A.T. Ouattara , A.S. Ouattara and A.S. Traore
  The use of mango peel (agricultural waste with no appreciable value to industries or competitive use as food) as alternative and cost-effective biomass for the production of bioethanol was examined. Thus, the aim of this study was to select performed yeasts strains able to ferment sugars containing in peel mango. The methods used, included: enzymatic hydrolysis with Bacillus and simultaneous saccharification and fermentation with W6 and B1, yeasts isolated from wine and among bakers yeasts, respectively. The kinetics parameters results showed that the optimum alcohol releasing like 35% (g E/g S) and 30% (g E/g S) respectively from W6 and B1 be spread out at 40°C. The maximum volume of ethanol produced from peel mango by W6 and B1 were, respectively 13 and 10.1 g L ¯1 at the 120th.
  M.K. Somda , A. Savadogo , C.A.T. Ouattara , A.S. Ouattara and A.S. Traore
  Saccharomyces is a potentially useful organism for the commercial production of ethanol as it is not capable of fermenting starch containing in the mango peel. To enhance this carbon source utilization and increase the rate of alcohol production, simultaneous saccharification and fermentation were conducted using Bacillus licheniformis and yeasts. The proposal of this research was to study amylasic activity, rate and amount of starch utilization and ethanol yields increasing several-fold in coculture due to the synergistic metabolic interactions between the species. The methods used, included: enzymatic hydrolysis with B. licheniformis and simultaneous saccharification and fermentation with S3 and A1. These two yeasts strains were isolated from wine and among local beer yeasts respectively. The enzymatic hydrolysis has allowed to obtain 78% (g g-1) of reducers sugars released. The maximum concentration of ethanol produced from peel mango by S3 and A1 during 5 days were, respectively 16 and 14.4 g L-1.
 
 
 
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