Optimization of Bioethanol production from Jerusalem artichokes powder and fresh tubers

S. Favale¹, G.Ciolfi¹, S. Moretti^1*

¹Consiglio per la Ricerca e Sperimentazione in Agricoltura – Unità di ricerca per le produzioni enologiche dell’Italia centrale, Velletri (RM) Italy

*Corrisponding Author’s Email: simonetta.moretti@entecra.it;

 Tel.+39 069630222; Fax +39 069634020

Accepted 17 January, 2014

Abstract

A process for ethanol production from sugars released from inulin by hydrolysis was developed with yeast Saccharomyces cerevisiae. The impact of different microorganisms and pH correction on the ethanol fermentation performance was studied. We have shown that a part of the potential inulin of the tuber of Jerusalem artichoke can be fermented without acidic or enzymatic pretreatment prior to fermentation, but this process turns out to be long and uncertain. Saccharomyces cerevisiae was found to efficiently ferment the inulin-containing carbohydrates in Jerusalem artichoke after acidic hydrolysis of inulin at a pH 3.0 at 120° C for 15 minutes. This procedure turns out to be optimal for yield of alcohol and speed of fermentation. The conversion efficiency of inulin-type sugars to ethanol was 99% of the theoretical ethanol yield.

Keywords: Bioethanol, Inulin, Jerusalem artichoke, Saccharomyces cerevisiae, Fermentation.

Keywords: Spontaneous bacterial peritonitis, gram-positive bacteria and infection.