ISSN: 0973-7510
E-ISSN: 2581-690X
Ethanol production from pearlmillet flour was studied by Saccharomyces cerevisiae. Homogenous slurry of pearl millet flour was prepared in water at 30%(w/v) concentration. Liquefaction of pearl millet flour slurry carried out with a-amylase (1.75units/g starch) at 900C for 30 min followed by saccharification with glucoamylase (16.5GA/unit starch) at 600C for 2h generated about 15.9% total reducing sugars in the hydrolysate. The fermentation of hydrolysate with Saccharomyces cerevisiae HAU-1 at 300C for 48h resulted in production of 11.4%(v/v) ethanol. Simultaneous saccharification also accomplished during fermentation of pearl millet flour.
Ethanol, Fermentation, liquefaction, pearl millet flour, saccharification, Saccharomyces cerevisiae
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