AU2021103289A4 - Production of bio-alcohol utlizing waste parts of jackfruit - Google Patents
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
- C12P7/14—Multiple stages of fermentation; Multiple types of microorganisms or re-use of microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
PRODUCTION OF BIO-ALCOHOL UTLIZING WASTE
PARTS OF JACKFRUIT
ABSTRACT
Current increase in price and decrease in availability of crude oil have motivated a worldwide
search for cheap alternatives. Starch is an alternative source of energy because it is both
renewable and available throughout the globe in large quantities. There are a variety of
products that can be obtained from starch biomass via hydrolysis. Bio-alcohol is one of the
largest volumes of products that can be produced from biomass. Recently there has been
active research aimed at attaining an increase in bio-ethanol productivity by fermentation.
Jackfruit is a starch rich material, besides acting as a delicious seasonal fruit. Jackfruit
(Artocarpus heterophyllus) generates large amount of wastes which creates disposal problem
along with environmental pollution by generation of non-ecofriendly gases due to natural
fermentation. This large amount of jackfruit wastes produced every year in tropical countries,
after saccharification can be used for production of alcohol which may generate employment
potential apart from saving good amount of foreign exchange. Jackfruit has tremendous
potentiality to obtain alcohol as fermented product and very few reports are available on this
account. No such systematic work has been reported in India, Malaysia or other tropical
countries on bio-alcohol production from jackfruit wastes using two different
microorganisms. Therefore, systematic studies were carried out leading to a technology
invention for production of bio-alcohol utilizing different waste parts of jackfruit with
different treatments. The invented method was initiated with the waste part of Jackfruit
consisting of central core (rind) and the fibrous portion in between the seeds and the outer
shell (Flesh with rag) and the jack fruit itself. Through the invented method the core (Rind)
part of Jackfruit treated with diastase enzyme produces 19.9% bio-alcohol and the fibrous
part (flesh with rag) of Jackfruit treated with diastase enzyme produces 86.5 % of alcohol
after fermentation with yeast(Saccharomyces cerevisiae).Whereas, the same Core(Rind) of
Jackfruit when treated with Mold (A.oryzae) produces 88% alcohol content and fibrous Part
(Flesh with rag) of Jackfruit treated with Mold (A.oryzae) produces 56.26% after
fermentation with yeast (Saccharomyces cerevisiae).
Key words: Bio-alcohol, Aspergillus oryzae, Saccharomyces cerevisiae, jackfruit wastes.
1
TABLE 1: Production of alcohol by S.cerevisiae after treatment with A.oryzae
Sl No. Jackfruit % moisture Reducing sugar (mg/ml) % Alcohol produced
waste (w.r.t ethanol)
Before After Wet Dry weight
fermentation fermentation weight
1. Core 95.7 1 0.6 3.81 88
2. Fibrous part 90.4 1.13 1.10 5.40 56.26
TABLE 2: Production of alcohol by S.cerevisiae after treatment with Diastase
Sl No. Jackfruit % moisture Reducing sugar (mg/ml) % Alcohol
waste produced (w.r.t.
ethanol)
Before After Wet Dry
fermentation fermentation weight weight
1 Core 95.7 1.1 0.83 0.85 19.9
2 Fibrous part 90.4 1.12 1 8.3 86.5
TABLE 3: Comparison between Diastase treated and Mold (A.oryzae) treated Jackfruit waste
Sl.No. Treatment Jackfruit % moisture Reducing sugar (mg/ml)
with waste
Before After treatment
treatment
1 Diastase 1.Core 95.7 0.9 1.1
2.Fibrous part 90.4 1.1 1.2
2 Mold 1.Core 95.7 0.9 1.0
2.Fibrous part 90.4 1.1 1.15
2
Description
TABLE 1: Production of alcohol by S.cerevisiae after treatment with A.oryzae
Sl No. Jackfruit % moisture Reducing sugar (mg/ml) % Alcohol produced waste (w.r.t ethanol)
Before After Wet Dry weight fermentation fermentation weight
1. Core 95.7 1 0.6 3.81 88
2. Fibrous part 90.4 1.13 1.10 5.40 56.26
TABLE 2: Production of alcohol by S.cerevisiae after treatment with Diastase
Sl No. Jackfruit % moisture Reducing sugar (mg/ml) % Alcohol waste produced (w.r.t. ethanol)
Before After Wet Dry fermentation fermentation weight weight
1 Core 95.7 1.1 0.83 0.85 19.9
2 Fibrous part 90.4 1.12 1 8.3 86.5
TABLE 3: Comparison between Diastase treated and Mold (A.oryzae) treated Jackfruit waste
Sl.No. Treatment Jackfruit % moisture Reducing sugar (mg/ml) with waste
Before After treatment treatment
1 Diastase 1.Core 95.7 0.9 1.1
2.Fibrous part 90.4 1.1 1.2
2 Mold 1.Core 95.7 0.9 1.0
2.Fibrous part 90.4 1.1 1.15
AUSTRALIA Patents Act 1990
The following statement is a full description of this invention, including the best method of performing it known to me:
FIELD OF INVENTION: This invention in general relates to production of bio-alcohol from waste material. More particularly it relates to a process for the production of bio-alcohol utilizing different waste parts of jackfruit with different treatments.
DESCRIPTION OF THE RELATED ART: Recent developments in both price and availability of crude oil have motivated a worldwide search for cheap alternatives. Starch is an alternative source of energy because it is both renewable and available throughout the world in large quantities. There are a variety of products that can be obtained from starch biomass via hydrolysis. Alcohol is one of the largest volumes of products that can be produced from biomass. Recently there has been active research aimed at attaining an increase in ethanol productivity by fermentation. Jackfruit is a starch rich material, besides acting as a delicious seasonal fruit. Jackfruit (Artocarpusheterophyllus) generates a large amount of waste which creates disposal problem along with environmental pollution by generation of non-ecofriendly gases due to natural fermentation. This large amount of jackfruit wastes produced every year in India, after saccharification can be used for the production of alcohol which may generate employment potential apart from saving good amount of foreign exchange. Jackfruit has tremendous potentiality to obtain alcohol as fermented product and very few reports are available on this account.
The article "Conversion of food waste to useful chemicals/products" talks about production of ethanol from food waste especially jackfruit waste. (SrishailKumar Department of Chemical Engineering, National Institute of Technology, Rourkela, 2010), but not on specific jackfruit wastes which has been utilized in our research work.
The article entitled "Production of ethanol from jack fruit waste using Saccharomyces cerevisiae by specific gravity method" talks about ethanol production from jackfruit waste. (Departmentof Biochemistry, SRMArts and Science College), but by utilizing rind & flesh with rag of jackfruit.
The article entitled "Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam) Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations" talks about the effect of yeast and initial sugar concentrations on jackfruit juice wine fermentation. Clarified jackfruit juice of 14 % w/w sugar concentration was fermented using 0.5 to 2.0 % w/v Baker's yeast (Saccharomyces cerevisiae) under anaerobic condition at 30°C for 14 days. (Andri Cahyo Kumoro, Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, 2012) The article entitled "Utilization of Atrocarpus heterophyllus Lam. (Jack fruit) Seeds as a Substrate for Bio-ethanol Production" talks about the use jackfruit (Atrocarpus heterophyllus. Lam) seeds as a substrate for ethanol production. Amylolytic bacteria were isolated from different sources like carrot, tomato, potato, farm yard manure, forest litter and vermicompost. These isolates were used to saccharify the complex polymers to release fermentable sugars.(M. Kumar, Department ofAgril. Microbiology. UAS, GKVK, Bangalore, JournalofPure & Applied Microbiology Volume 5 No. 1 Page No. 421-424,2011)
No such systematic work has been reported in India on alcohol production from jackfruit wastes. Therefore, a systematic study was carried out on the production of bio-alcohol utilizing different waste parts of jackfruit with different treatments.
Hence present invention relates to the low cost, efficient process for the production of bioalcohol from the jackfruit waste.
The principal objective of the present invention is to provide a low cost and an efficient method for the production of bioalcohol from jackfruit waste material.
Another object of the present invention is to provide the process involving saccharification and fermentation reactions to convert jack fruit waste into bioalcohol.
Another object of the present invention is to provide a process for the production of bioalcohol from waste selected from jackfruit such as the core part which is the waste part.
Still another object of the present invention is to provide the high yield content of bioalcohol from jackfruit waste. Another object of the present invention is to provide the use of fermentable yeast selected from the group of Saccharomyces with fungus Aspergillus oryzae that converts the waste into bioalcohol production using anaerobic fermentations
SUMMARY OF THE INVENTION: The present invention provides a process for converting the waste part of jackfruit into bio alcohol. The yield of the bio-alcohol (with respect to ethanol) produced from the jackfruit waste is high in yield. The process for producing bio-alcohol from the jackfruit (considered as waste) is subjected to saccharification with Aspergillus oryzae (NCIM No. 645) followed by fermentation with Saccharomyces cerevisiae (NCIM 3314).The other waste parts of the jackfruit also yield some amount of alcohol. In a preferred embodiment of the present invention the process involves saccharification and fermentation reactions to convert jack fruit waste into bio-alcohol.
In another embodiment of the present invention, the production of Bio-ethanol (Bio-fuel) is achieved by usage of Jackfruit central core (rind) and the fibrous portion in between the seeds and the outer shell (Flesh with rag) in the jack fruit itself.
In still another embodiment of the present invention, the results obtained in this indicates that various parts of jackfruit waste could be utilized for the production of alcohol using Saccharomyces cerevisiae (NCIM 3314) after saccharification with Diastase or Aspergillus oryzae (NCIM No. 645) at 30°C. In yet another embodiment of the present invention, the bio-alcohol (with respect to ethanol) produced is maximum (88% on dry weight basis and 3.81% on wet weight basis) when the core (rind) of jackfruit is subjected to saccharification with Aspergillus oryzae (NCIM No. 645) followed by fermentation with Saccharomyces cerevisiae (NCIM No. 3314).
-5
In still another embodiment of the present invention, the process for production of bio alcohol as a bio-fuel utilizing core (rind) and fibrous (flesh with rag) parts of jackfruit is one of the best method which can be implemented in bio-fuel production industries after scale-up. This method will not only utilize the huge amount of jackfruit wastes generated every year, but will also generate national revenue along with employment opportunity.
It is to be noted, however, that the appended drawings illustrate only typical embodiments of this invention and are therefore not to be considered for limiting of its scope, for the invention may admit to other equally effective embodiments.
Accordingly, the present invention relates to a low cost, efficient method for the production of bio-alcohol from jackfruit waste material. The process involves saccharification and fermentation reactions to convert jack fruit waste into bio-alcohol. Production of Bio-ethanol (Bio-fuel) was achieved by usage of Jackfruit central core (rind) and the fibrous portion in between the seeds and the outer shell (Flesh with rag) in the jack fruit itself. These agro-wastes are cheaper sources and economical for bio-alcohol production. The results obtained in this study indicate that various parts of jackfruit waste could be utilized for the production of alcohol using Saccharomyces cerevisiae (NCIM 3314) after saccharification with Diastase or Aspergillus oryzae (NCIM No. 645) at 30°C. The Bio-alcohol(with respect to ethanol) produced was maximum (88% on dry weight basis and 3.81% on wet weight basis) when the core(rind) of jackfruit was subjected to saccharification with Aspergillus oryzae (NCIM No. 645) followed by fermentation with Saccharomyces cerevisiae (NCITM No. 3314).
The invention is described in detail with reference to the examples given below. The examples are provided just to illustrate the invention and therefore, should not be construed to limit the scope of the invention.
Example 1:
Microorganisms
Aspergillus oryzae (NCIM No. 645) collected from National Collection of Industrial Microorganisms (NCIM), National Chemical Laboratory, Pune (India) was maintained on
Czapek Dox agar medium consisting of Glucose 5%, NaNO 3 0.2%, KCl 0.05%, MgSO 4 .7H 20 0.05%, FeSO 4 .7H20 0.001%, KH 2 PO 4 0.1%, Agar 3% with a pH of 5.0 and stored under refrigerated condition at 4°C.
Saccharomyces cerevisiae (NCIM 3314) collected from National Collection of Industrial Microorganisms (NCIM), National Chemical Laboratory, Pune (India) was maintained on YEPD agar slants containing glucose 1%,peptone 0.5%,yeast extract 0.3%,malt extract 0.3 %and agar 2 % at a pH of 4.5.After growth at 30°C for 48 hrs on agar slants ,the culture was stored at 4 0 C.
Example 2:
Viable Spore Count
The total viable spore number on a Czapek Dox agar slant was determined by colony count technique. The spores were suspended in 10 ml of distilled water using a sterile transfer needle and diluted serially. One ml of spore suspension was poured onto sterile Petri-plates, containing sterile Czapek Dox agar medium and spread uniformly. The inoculated Petri-plates were incubated at 30°C for 48h-72h. A plate that developed between 7 to 200 colonies was selected for counting. The spore density was calculated as the count multiplied by the dilution factor.
Example 3:
Viable Cell count
The total viable cell number on YPD agar slant was determined by colony count technique. The cells were suspended in 10 ml of distilled water using a sterile transfer needle and diluted serially. One ml of cell suspension was poured onto sterile Petri-plates, containing sterile YPD agar medium and spread uniformly. The inoculated Petri-plates were incubated at 30°C for 48h. A plate that developed between 7 to 200 colonies was selected for counting. The cell density was calculated as the count multiplied by the dilution factor.
Substrate used
The waste parts of jackfruit such as core (rind) and interior fibrous parts (flesh along with rag) were used as substrate.
Moisture content of the substrate
Percent (%) moisture of the core and the interior fibrous part was found to be 95.7% and 90.4% respectively. Example 4:
Preparation of Inoculums
(i) A suspension of the spores of mold i.e. one loop full in 10ml of sterile water blank was used as the inoculums for each conical flask in our present study. A constant ratio of 4:1 (w/v) of waste to inoculums was maintained throughout the study.
(ii) A suspension of the 24 hours old yeast culture i.e. one loop full in 10ml of sterile water blank was used as the inoculums for each conical flask in our present study. A constant ratio of 4:1 (w/v) of waste to inoculums was maintained throughout the study.
Example 5:
Production of alcohol by Liquid State Fermentation
Production of alcohol was carried out in four sets of 500 ml. conical flasks which contained substrate and enzyme/inoculums as mentioned below.
A. Jackfruit core (rind) treated with diastase: 100 gm of core of jackfruit was cut and ground and was prepared into slurry by adding water in the ratio of 1:3.The slurry was then treated with diastase in ratio of 1:300 (w/v) after sterilization and incubated overnight at 30°C.The medium was centrifuged and the supernatant thus collected was sterilized. pH of the medium was adjusted to 4.5 before sterilization. This sterilized medium was then inoculated with S.cerevisiae NCIM 3314 and incubated for 2 days at 30°C following the method of Ghosh et al.(2003,2005).The resulting medium was then filtered and the filtrate was distilled. The percentage of alcohol thus produced was determined by A.O.A.C. method using specific gravity bottle.
Estimation of reducing sugar was performed using Dinitrosalicylic acid method (Spectrophotometric method) by following the method of Bose et al.(2006) and Miller (1959) on untreated slurry, slurry after treatment with Diastase and lastly after fermentation. The pH of the medium was found to be 5.0 after fermentation.
Example 6:
B. Fibrous part (flesh with rag) of jackfruit treated with diastase : 300 gm fibrous part of jackfruit considered as waste was cut and ground and was prepared into slurry by adding water in the ratio of 1:2.The slurry was then treated with Diastase in 1:300 ratio (w/v) after sterilization and incubated overnight at 30°C.The medium was centrifuged and the supernatant thus collected was sterilized. pH of the medium was adjusted to 4.5 before sterilization. This sterilized medium was then inoculated with S.cerevisiae and incubated for 2 days at 30°C.The resulting medium was then filtered and the filtrate was distilled. The percentage of alcohol thus produced was determined by A.O.A.C. method using specific gravity bottle.
Estimation of reducing sugar was performed using Dinitrosalicylic acid method (Spectrophotometric method) on untreated slurry, slurry after treatment with Diastase and lastly after fermentation. The pH of the medium was found to be 5.0 after fermentation.
Example 7:
C. Jackfruit core (rind) treated with mold: 150 gm of core of jackfruit was cut and ground and was prepared into slurry by adding water in the ratio of 1:3.The pH of the slurry was adjusted to 5.0. The slurry was then treated with Aspergillus oryzae after sterilization and incubated for 5 days at 30°C at stationary condition following the method of Bose et al.(2006,2009). The medium was centrifuged and the supernatant thus collected was sterilized. pH of the medium was adjusted to 4.5 before sterilization. This sterilized medium is then inoculated with S.cerevisiae and incubated for 2 days at 30°C.The resulting medium was then filtered and the filtrate was distilled. The percentage of alcohol thus produced was determined A.O.A.C. method using specific gravity bottle.
Estimation of reducing sugar was performed using Dinitrosalicylic acid method (Spectrophotometric method) on untreated slurry, slurry after treatment with A.oryzae and lastly after fermentation. The pH of the medium was found to be 6.0 after fermentation with mold and 6.0 after fermentation with yeast respectively.
Example 8:
D. Fibrous part (flesh with rag) of jackfruit treated with mold: 300gm fibrous part of jackfruit considered as waste was cut and ground and was prepared into slurry by adding water in the ratio of 1:2. The pH of the slurry was adjusted to 5.0. The slurry was then treated with Aspergillus oryzae after sterilization and incubated for 5 days at 30°C at stationary condition following the method of Bose et al.(2006,2009).The medium was centrifuged and the supernatant thus collected was sterilized. pH of the medium was adjusted to 4.5 before sterilization. This sterilized medium is then inoculated with S.cerevisiae NCIM 3314 and incubated for 2 days at 30°C.The resulting medium was then filtered and the filtrate was distilled. The percentage of alcohol thus produced was determined by A.O.A.C. method using specific gravity bottle. Estimation of reducing sugar was performed using Dinitrosalicylic acid method (Spectrophotometric method) on untreated slurry, slurry after treatment with A.oryzae and lastly after fermentation. The pH of the medium was found to be 7.5 after fermentation with mold and 6.5 after fermentation with yeast respectively.
The alcohol production was found to be 88 %( TABLE 1) when the core (rend) of jackfruit waste was treated with A.oryzae and 86.5% (TABLE 2) when the interior fibrous part (Flesh with rag) of jackfruit waste was treated with Diastase. The core (rind) of jackfruit waste on treatment with Diastase gave 19.9% alcohol (TABLE 2). However, the interior part of jackfruit waste (flesh with rag) on treatment with A.oryzae, produces 56.26% of alcohol (TABLE 1). The medium on double fermentation produces less quantity of alcohol which may be possible due to incomplete saccharification by the mold due to increase in pH during metabolism. Therefore, major part of the little amount of sugar produced by the mold was initially utilized by the yeast for its own metabolism. The production of high percentage of alcohol may be due to maximum saccharification of the jackfruit waste. From previous studies, it was observed that treatment of starchy medium with mold for 5 days produce good result and the optimum temperature was also referred from previous studies made by Bose et al.(2009) and Ohata et al.(1993).
Example 9:
1. Wet Weight Basis:
A. Core(Rind) of Jackfruit treated with Diastase enzyme:
Weight of water = 25.345 gm.
Weight of solution = 25.32 gm.
p solution =25.32/25.345 = 0.999
Basis (Total volume of specific gravity bottle): 25 c.c. solution
Specific gravity of 100% ethanol = 0.785
Specific gravity of pure water = 1.0
Say alcohol= y c.c.
Therefore, water = (25-y) c.c.
Material balance:
(25-y).1 + y.0.785= 25 c.c. of solution. p solution
=>25 - y + 0.785y= 25 x 0.999
=>0.215y = 0.025
Therefore, y = 0.025/0.215 = 0.116
In 25 c.c. solution, volume of alcohol= 0.116 c.c.
Therefore, in 100 c.c. solution, volume of alcohol = 0.464 c.c.
From 100 gm ofjackfruit waste, volume of alcohol
= Vol. Of alcohol in 25 c.c x (A/B) x (C/D) x (E/A) x (A/F)
= 0.116 x (120/25) x (350/275) x (133/120) x (120/110)= 0.856 c.c.
Therefore, % of alcohol = 0.85.
Where, A= Volume of broth after fermentation with yeast
B= Volume of distillate taken in specific gravity bottle
C= Volume of media before treatment with diastase i.e. Jackfruit rind with water
D= Volume of media after treatment with diastase & centrifugation
E= Volume of broth subjected to fermentation by yeast
F= Volume of broth recovered after centrifugation of fermented broth by yeast.
Example 10:
B. Fibrous Part (Flesh with rag) of Jackfruit treated with Diastase enzyme:
Weight of water = 24.51 gm
Weight of solution = 24.035 gm
p solution =24.035/24.51 = 0.98
Basis(Total volume of specific gravity bottle): 25 c.c. solution
Specific gravity of 100% ethanol = 0.785
Specific gravity of pure water = 1.0
Say alcohol= y c.c.
Therefore, water = (25-y) c.c.
Material balance:
(25-y) .1 + y.0.785 = 25 c.c. of solution. p solution
=>25 - y + 0.785y = 25 x 0.98
=>0.215y = 0.5
Therefore, y = 0.5/0.215 = 2.325.
In 25 c.c. solution, volume of alcohol= 2.325 c.c.
Therefore, in 100 c.c. solution, volume of alcohol = 9.3 c.c.
From 300 gm ofjackfruit waste, volume of alcohol
= Vol. Of alcohol in 25 c.c x (A/B) x (C/D) x (E/A) x (A/F)
= 2.325 x (120/25) x (550/300) x (134/120) x (120/110)= 24.92 c.c.
Therefore, % of alcohol = 8.3.
Where, A = Volume of broth after fermentation with yeast
B = Volume of distillate taken in specific gravity bottle
C = Volume of media before treatment with diastase i.e. Jackfruit fibrous part with water
D = Volume of media after treatment with diastase & centrifugation
E = Volume of broth subjected to fermentation by yeast
F = Volume of broth recovered after centrifugation of fermented broth by yeast.
Example 11:
C. Core(Rind) of Jackfruit treated with Mold (A.oryzae):
Weight of water = 25.3 gm.
Weight of solution = 25.285gm.
p solution =25.285/25.3
Basis(Total volume of specific gravity bottle): 25 c.c. solution
Specific gravity of 100% ethanol = 0.785
Specific gravity of pure water = 1.0
Say alcohol= y c.c.
Therefore, water = (25-y) c.c.
Material balance:
(25-y) .1 + y.0.785 = 25 c.c. of solution. p solution
=>25 - y + 0.785y = 25 x (25.285/25.3)
=>0.215y = 0.015
Therefore, y = 0.015/0.215 = 0.069.
In 25 c.c. solution, volume of alcohol= 0.069 c.c.
Therefore, in 100 c.c. solution, volume of alcohol = 0.279 c.c.
From 150 gm ofjackfruit waste, volume of alcohol
= Vol. of alcohol in 25 c.c x (A/B) x (C/D) x (E/A) x (A/F)
= 0.069 x (90/25) x (500/250) x (98/90) x (90/85)= 5.72 c.c.
Therefore, % of alcohol = 3.81
Where, A= Volume of broth after fermentation with yeast
B= Volume of distillate taken in specific gravity bottle
C= Volume of media(rind & water) before fermentation with mold
D = Volume of media after fermentation with mold & centrifugation
E = Volume of broth subjected to fermentation by yeast
F = Volume of broth recovered after centrifugation of fermented broth by yeast.
Example 12:
Fibrous Part (Flesh with rag) of Jackfruit treated with Mold (A.oryzae):
Weight of water = 24.51 gm
Weight of solution = 24.20 gm
p solution =24.20/24.51 = 0.987
Basis(Total volume of specific gravity bottle): 25 c.c. solution
Specific gravity of 100% ethanol = 0.785
Specific gravity of pure water = 1.0
Say alcohol= y c.c.
Therefore, water = (25-y) c.c.
Material balance:
(25-y) .1 + y.0.785 = 25 c.c. of solution. p solution
=>25 - y + 0.785y = 25 x 0.987
=>0.215y = 0.325
Therefore, y = 0.325/0.215 = 1.511.
In 25 c.c. solution, volume of alcohol= 1.511 c.c.
Therefore, in 100 c.c. solution, volume of alcohol = 6.044 c.c.
From 300 gm ofjackfruit waste, volume of alcohol
= Vol. Of alcohol in 25 c.c x (A/B) x (C/D) x (E/A) x (A/F)
= 1.511 x (120/25) x (550/300) x (134/120) x (120/110)= 16.203 c.c.
Therefore, % of alcohol = 5.40.
Where, A = Volume of broth after fermentation with yeast
B = Volume of distillate taken in specific gravity bottle
C = Volume of media before fermentation with mold i.e. fibrous part with water
D = Volume of media after fermentation with mold & centrifugation
E = Volume of broth subjected to fermentation by yeast
F = Volume of broth recovered after centrifugation of fermented broth by yeast.
Example 13:
Dry Weight Basis:
A. Core(Rind) of Jackfruit treated with Diastase enzyme:
% Moisture = 95.7
Initial material used = 100 gm.
Dry material = 4.3 gm.
In 4.3 gm, volume of alcohol present = 0.856 c.c.
Therefore, % alcohol = 19.9.
B. Fibrous Part (Flesh with rag) of Jackfruit treated with Diastase enzyme:
% Moisture = 90.4
Initial material used = 300 gm.
Dry material = 28.8 gm.
In 28.8 gm, volume of alcohol present = 24.92 c.c.
Therefore, % alcohol = 86.5.
C. Core (Rind) of Jackfruit treated with Mold (A.oryzae):
% Moisture = 95.7
Initial material used = 150 gm.
Dry material = 6.45 gm.
In 6.45 gm, volume of alcohol present = 5.72 c.c.
Therefore, % alcohol = 88.
D. Fibrous Part (Flesh with rag) of Jackfruit treated with Mold (A.oryzae):
% Moisture = 90.4
Initial material used = 300 gm.
Dry material = 28.8 gm.
In 28.8 gm, volume of alcohol present = 16.203 c.c.
Therefore, % alcohol = 56.26.
The results obtained in this study indicate that various parts of jackfruit waste could be utilized for the production of alcohol using Saccharomyces cerevisiae (NCIM 3314) after saccharification with Diastase or Aspergillus oryzae (NCIM No. 645) at 30°C. Saccharification was maximum when core of the jackfruit (generally cosidered as waste) was treated with A.oryzae, which inturn suported the maximum production of alcohol by S.cerevisiae.
Numerous modifications and adaptations of the system of the present invention will be apparent to those skilled in the art, and thus it is intended by the appended claims to cover all such modifications and adaptations which fall within the true spirit and scope of this invention.
1. Bose, D.; Ghosh, U. and Gangopadhyay, H. 2006. Effect of different salts of metals on production of fungal alpha amylase by solid state fermentation utilizing agricultural wastes. J.Mycopathol.Res. 44(2): 225-229
2. Bose, D.; Ghosh, U. and Gangopadhyay, H. 2009. Production of extracellular alpha amylase from Aspergillus oryzae by solid state fermentation utilizing agricultural wastes. J Mycopathol. Res. 47(2):153-159.
3. Ghosh, U.; Bose, D. and Gangopadhyay, H. 2003. Production of Ethanol from potato. 4thedition, All India Peoples Technology Congress, Organised by Forum of Scientists, Engineers & Technologists, FOSET. 39-41.
4. Ghosh, U.; Bose, D. and Gangopadhyay, H. 2005. Studies on Production of Bio-Alcohol from Potato & its wastes using Saccharomyces cerevisiae. 5thedition, All India People's Technology Congress, Organised by Forum of Scientists, Engineers & Technologists, FOSET.AB - 30:72-75.
5. Miller, G .L.1959. Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. Anal Chem. 31: 426-428.
6. Ohata, K.; Hamada, S. and Nakamura, T. 1993. Production of High Concentrations of Ethanol from Inulin by Simultaneous Saccharification and Fermentation using Aspergillus niger and Saccharomyces cerevisiae. Apple. Env. Microbiol. 59(3): 729-733. 7. Park, S. C. and Baratti, J. 1991.Kinetics of Sugar Beet Molasses by Z.mobilis. J.Biotecnol. Bioengg. 38: 304.
Claims (5)
1. A method for the production of bio-alcohol from jackfruit waste material involves saccharification and fermentation reactions to convert jackfruit waste into bio-alcohol utilizing mold & yeast comprises the steps of: collection of jackfruit waste ie. Core (rind) & Fibrous Part (flesh with rag); cutting and grinding to form a slurry by adding water in the ratio of 1:3; treating slurry of Jackfruit core (rind) and fibrous Part (flesh with rag) with diastase enzyme after sterilization and incubated overnight at 30°C. Treating the obtained slurry with Aspergillus oryzae after sterilization and incubating for 5 days at 30°C at stationary conditions; centrifuging the above mold medium and collecting supernatant. Adjusting the pH of the collected supernatant to 4.5 before and attaining sterilization; inoculating the sterilized supernatant acting as medium with S.cerevisiae and incubate for 2 days at 30°C; filtering the resulting medium and distilled out the filtrate; producing alcohol which is further determined by A.O.A.C. method using specific gravity bottle.
2. The method for the production of bio-alcohol from jackfruit waste as claimed in claim 1, wherein the bio-alcohol (with respect to ethanol) produced is maximum (88% on dry weight basis and 3.81% on wet weight basis) when the core (rind) of jackfruit is subjected to saccharification with Aspergillus oryzae (NCIM No. 645) followed by fermentation with Saccharomyces cerevisiae (NCIM No. 3314).
3. The method for the production of bio-alcohol from jackfruit waste as claimed in claim 1, wherein the waste part of Jackfruit used for the production of bio-alcohol consists of central core (rind) and the fibrous portion in between the seeds and the outer shell (Flesh with rag) and the jack fruit itself.
4. The method for the production of bio-alcohol from jackfruit waste as claimed in claim 1, wherein the core (Rind) part of Jackfruit treated with diastase enzyme produces 19.9% bio-alcohol and the fibrous part (flesh with rag) of Jackfruit treated with diastase enzyme produces 86.5 % of alcohol after fermentation with yeast(Saccharomyces cerevisiae).
5. The method for the production of bio-alcohol from jackfruit waste as claimed in claim 1, wherein the same Core(Rind) of Jackfruit when treated with Mold (A.oryzae) produces 88% alcohol content and fibrous Part (Flesh with rag) of Jackfruit treated with Mold (A.oryzae) produces 56.26% after fermentation with yeast (Saccharomyces cerevisiae).
EDITORIAL NOTE Jun 2021
2021103289
There is 1 page of drawings only.
TABLE 1: Production of alcohol by S.cerevisiae after treatment with A.oryzae Jun 2021
Sl No. Jackfruit % moisture Reducing sugar (mg/ml) % Alcohol produced waste (w.r.t ethanol)
Before After Wet Dry weight fermentation fermentation weight
1. Core 95.7 1 0.6 3.81 88 2021103289
2. Fibrous part 90.4 1.13 1.10 5.40 56.26
TABLE 2: Production of alcohol by S.cerevisiae after treatment with Diastase
Sl No. Jackfruit % moisture Reducing sugar (mg/ml) % Alcohol waste produced (w.r.t. ethanol)
Before After Wet Dry fermentation fermentation weight weight
1 Core 95.7 1.1 0.83 0.85 19.9
2 Fibrous part 90.4 1.12 1 8.3 86.5
TABLE 3: Comparison between Diastase treated and Mold (A.oryzae) treated Jackfruit waste
Sl.No. Treatment Jackfruit % moisture Reducing sugar (mg/ml) with waste
Before After treatment treatment
1 Diastase 1.Core 95.7 0.9 1.1
2.Fibrous part 90.4 1.1 1.2
2 Mold 1.Core 95.7 0.9 1.0
2.Fibrous part 90.4 1.1 1.15
.
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