Biotechnology influence for the production of ethyl alcohol (ethanol) from waste fruites

dc.contributor.author	Obire, Omokaro	en
dc.contributor.author	Putheti, Ramesh R.	en
dc.contributor.author	Dick, A. A.	en
dc.contributor.author	Okigbo, R. N.	en
dc.date.accessioned	2015-01-27T09:31:30Z
dc.date.available	2015-01-27T09:31:30Z
dc.date.issued	2015-01-27
dc.identifier.uri	http://hdl.handle.net/11400/4822
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://e-jst.teiath.gr/	en
dc.subject	Bacteria
dc.subject	Βακτήρια
dc.subject	Microbial analysis
dc.subject	Μικροβιακή ανάλυση
dc.subject	Fungi
dc.subject	Μύκητες
dc.subject	Postharvest technologies
dc.subject	Μετασυλλεκτικές τεχνολογίες
dc.title	Biotechnology influence for the production of ethyl alcohol (ethanol) from waste fruites	en
heal.type	journalArticle
heal.classification	Technology
heal.classification	Τεχνολογία
heal.classification	Chemical technology
heal.classification	Χημική τεχνολογία
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85133147
heal.classificationURI	N/A-Τεχνολογία
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	N/A-Χημική τεχνολογία
heal.language	en
heal.access	free
heal.publicationDate	2008
heal.bibliographicCitation	Obire, O., Putheti, R. R., Dick, A. A. & Okigbo, R. N. (2008) Biotechnology influence for the production of ethyl alcohol (ethanol) from waste fruites. "e-Journal of Science & Technology". [Online] 3 (3). p. 17-32. Available from: http://e-jst.teiath.gr/ [Accessed 27-01-2015]	en
heal.abstract	The use of waste fruits of pineapple (Ananas comosus L. Merr) banana (Musa accuminata Colla) and pawpaw (Carica papaya L.) as biomas for production of wine was investigated. Ripe, soft pineapple, banana and pawpaw fruits weighing 5.8, 3.3 and 5.8 respectively were used for microbial analysis and nutritional composition. Fungi and bacteria were isolated from the peels, pulp and juice. Ash, pH, moisture, lipid, total available carbohydrate, crude protein, iron, sodium, potassium, calcium, specific gravity, alcohol content was also determined. Seven testers evaluated the wine base on colour clarity, aroma and taste. Bacteria isolated from the fruits were Acetobacter aceti, Clostridium butyrium, Bacillus sp. and Micrococcus while the filamentous fungi include Aspergillus flavus, A. niger, Penicillium chrysogenum and Fusarium sp. The yeast involved were Saccharomyces cerevisiae, S. lactis and Pichia spp. Ethanol production from the fruits ranged from 25 to 87ml on the tenth day. The nutritional composition of pineapple, banana and pawpaw juice ranged for moisture content 8.5 to 91.1%, Calcium 8.4 to 12.2%, phosphorus 6.8 to 8.7%, protein 0.44 to 1.43 and fat 0.04 to 0.5%. Pineapple juice had the best organolephic quality followed by banana then pawpaw juice. However, the most ethanol distillate was produced from pawpaw.	en
heal.publisher	Νερατζής, Ηλίας	el
heal.publisher	Σιανούδης, Ιωάννης	el
heal.journalName	e-Journal of Science & Technology	en
heal.journalName	e-Περιοδικό Επιστήμης & Τεχνολογίας	el
heal.journalType	peer-reviewed
heal.fullTextAvailability	true