Impact Of Microbial Synergism On Second Generation Production Of Bioethanol From Fruit Peels Wastes

Abstract

Fruit peels annually accumulate in huge amounts, fruit wastes are rich in lignocellulosic component which can be recovered into mono simple carbohydrates able to utilize for bioethanol production. The enzymatic hydrolysis of lignocelluloses is known to be a key to the second-generation biofuel, the challenge is the still expensive enzymes involved in the saccharification process, loss of the most hemicellulose pentose sugars which were non-fermentable as base, beside the presence of hampers lignin thus require to resolve its problem. As part of study, followed the cost-effective means for bioethanol producing from four fruit peels (Banana, Orange, Mango and Watermelon), yielding of enzymes from co-fungal cultivation carried by Aspergillus niger and Phanerochaete chrysosporium, followed by co-fermentation of the saccharified sugars using yeast belong to Saccharomyces cerevisiae and Kluyveromyces marxianus which contributed for bioethanol production in 8 L lab-scale reactor. The fermented sugars recovering was reached to 27.77 g.l -1 from banana peels which were found to be good exploited as potential raw source, co-fungal enzymatic hydrolysis followed by yeast co-fermentation led to substantial yield by 10.74 g.l -1 , the adding of calcium oxide increased the purity which leads finally to 97.5 wt % of pure bioethanol. Thrust towards fossil fuels replacement with renewable clean fuels such as bioethanol by using fruit peels residuals which are considered renewable energy source may also help in CO2 mitigation.