Production of bioethanol from Muntingia calabura fruits using Saccharomyces cervisiae and Schizosaccharomyces pombe.
Bioethanol is the ethanol that has been produced from the biological source and the production of bioethanol otherwise can be called as wine preparation, or technically known as "Venification". The Jamaica cherry (Muntingia calabura L.) is tropical to near-tropical and production of bioethanol from the fruits of Jamaica Cherry was done successfully; process was optimized using two inoculums, Saccharomyces cervisiae and Schizosaccharomyces pombe at optimum conditions. The optimum conditions for the production of bioethanol using Saccharomyces cervisiae were determined as follows. The ethanol concentration was found to be optimum at pH 6.0 with a yield of 7.709% (w/v) by titrimetry and 7.172%(w/v) by GC-MS. The optimum temperature was found to be 34°C with yield of 7.250% (w/v) of ethanol titrimetrically and 7.810% (w/v) as per GC-MS method. The inoculum size of 8% was found to be optimum with a yield of 7.900% (w/v) of ethanol by titrimetry and 7.241% (w/v) by GC-MS. Furthermore, the optimum conditions for the production of bioethanol using Schizosaccharomyces pombe were determined as pH 6, temperature 31°C and inoculums size of 8%, yielded ethanol concentration of 5.228% and 5.290% (w/v), 5.770% and 5.670% (w/v), 5.228% and 7.241% (w/v), respectively. Saccharomyces cervisiae can produce ethanol more efficiently in comparison with Schizosaccharomyces pombe.