Factors Affecting the Ethanol Production from Sugar Beet Molasses

Attia EL-Makhzangy; Abd EL-Gawad EL-Shawaf; Awatif Lotfy Mohamed

doi:doi:10.11648/j.aff.20231202.11

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Factors Affecting the Ethanol Production from Sugar Beet Molasses

Attia EL-Makhzangy, Abd EL-Gawad EL-Shawaf, Awatif Lotfy Mohamed

Published in Agriculture, Forestry and Fisheries (Volume 12, Issue 2)

Received: 13 August 2022 Accepted: 30 August 2022 Published: 18 April 2023

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Abstract

Sugar beet molasses is one of the important by products in sugar industry, it in dark brown to black colored and rich source of various polysaccharides. So, it can be used in the production of ethanol by Saccharomyces cerevisiae. Data showed that 2% inoculums size was the best size of all tested for molasses media. Where the alcohol production was 4.6 ml /100 media with economic coefficient 53.7% and yield coefficient 46.1%. Also, incubation periods were tested from 2 to 14 days. Maximum alcohol production was noticed at the sixth day of fermentation, it was 4.71% ml/100ml medium. The economic and yield coefficient were 53.7% and 46.1%; respectively. Results showed at 30°C incubation temperature the yeast of Saccharomyces cerevisiae produced high value of ethanol production. 4.61 ml /100ml medium with high value of economic coefficient 53.7% and 46.1% of yield coefficient. While PH 5 was the optimal value for ethanol production from molasses, where alcohol production was 4.61%, economic coefficient and yield coefficient were 53.7% and 46.1%, respectively. Increasing the PH value up to 5.5 did not increase the ethanol production. but ethanol production was recorded decrease value. Data showed that at 20°C incubation temperature and 14.0% initial, sugar the ethanol production was 5.16% with 40% economic coefficient, while at 30°C incubation temperature the maximum ethanol production was 6.3% with economic coefficient 49.0% where the initial sugar was 14.0%.

Published in	Agriculture, Forestry and Fisheries (Volume 12, Issue 2)
DOI	10.11648/j.aff.20231202.11
Page(s)	32-37
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Agricultural & Food Wastes, Ethanol Alcohol, Ethanol Production, Sugar Beet Molasses, Saccharomyces cerevisia

References

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[2]	Adbhai, A. R. Sujaya,D. Patel, and Karmakar, N.(2022). Sugar Beet Molasses Production and Utilization. springer nature chepter 44 pp 885 – 904.
[3]	Bonnina E et al (2012) Enzymic release of cellobiose from sugar beet pulp, and its use to favour vanillin production in Pycnoporuscinnabarinus from vanillic acid. Carbohydr Polym 41 (2000): 143–151.
[4]	Darvishi F, Moghaddami NA (2019) Optimization of an industrial medium from molasses forbioethanol production using the Taguchi statistical experimental-design method. Fermentation5:14.https://doi.org/10.3390/fermentation501004
[5]	Dantas, J. Beigbeder, J. and Lavoie, J. (2021). Optimization of Yeast, Sugar and Nutrient Concentrations for High Ethanol Production Rate Using Industrial Sugar Beet Molasses and Response Surface Methodology. j, fermentation 7 (86) 2 - 16.
[6]	Ergun, M. Ferda, M. S. (2000). Application of a statistical technique to the production of ethanol from sugar beet molasses by Saccharomyces cerevisiae Bioresource Technology. 73; 251±255.
[7]	Heuze V, Tran G, Lebas F (2019) Beet molasses. Feedipedia, a programme by INRAE, CIRAD,AFZ and FAO. https://www.feedipedia.org/node/711
[8]	Nikulina NS, Bulatetskaya TM, Nikulin SS, Pugacheva IN, Rudyka EA (2021) Prospect of using beet molasses in the production of synthetic rubbers. IOP Conf Series Earth Environ Sci 640: 052010
[9]	Itelima, J.; Onwuliri, E. and Oforji, S. (2013). Bio-ethanol production from Banana, plantain and pineapple peels by simultaneous saccharification and fermentation process. International Journal Of Environmental Science And Development. 4, (2): 213-216.
[10]	Kandari, V. and Gupta, S. (2012). Bioconversion of vegetable and fruit peel wastes in viable product. Journal of Microbiology and Biotechnology Research, 2 (2): 308-312.
[11]	Nakshoo. S. A. and Ebrahim, A. (2013). Production of bioethanol using local isolate of Saccharomyces cerevis from raw sugar refining molasses. Damascus University, Journal of Agricultural Sciences. 2 (29): 261-271.
[12]	Palmonari, A.; Cavallini, D.; Sniffen, C.J.; Fernandes, L.; Holder, P.; Fagioli, L.; Fusaro, I.; Biagi, G.; Formigoni, A.; Mammi, L. Short communication: Characterization of molasses chemical composition. J. Dairy Sci. 2020, 103, 6244–6249. [CrossRef]
[13]	Park, S.C., Baratti, J., 1991. Batch fermentation kinetics of sugar beet molasses by Zymomonas mobilis. Biotechnol. Bioeng. 38, 304 - 313.
[14]	Rani, P.; Sharma, S.; Garg, F. and Wati, L. (2010). Ethanol production from potato flour by saccharomyces cerevisiae. Indian Journal Of Science And Technology, 3 (7). 733-736.
[15]	Singh, A. R. P. (2014). A comparative study of Bioethanol production ability of bacillus subtilis and Saccharomyces cerevisiae using banana and orange peels. International Journal Of Scientific & Engineering Research, 5 (1): 1-5.
[16]	Singh, A.; Kumar, Y.; Peter, K. and Singh, P. (2014). Bio-Ethanol production from banana peel by simultaneous saccharification and fermentation process using co cultures Aspergillus niger and Saccharomyces cerevisiae. Intr. J. Curr. Microbio. App. Sci., 3 (5) 84: 96.
[17]	Turhan, I., Demirci, A. and Karhan, M. (2008). Ethanol production from carob extraet by saccharomyces verevisiae. Am Soc. Agric. Engineers, 8: 17-20.

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APA Style

Attia EL-Makhzangy, Abd EL-Gawad EL-Shawaf, Awatif Lotfy Mohamed. (2023). Factors Affecting the Ethanol Production from Sugar Beet Molasses. Agriculture, Forestry and Fisheries, 12(2), 32-37. https://doi.org/10.11648/j.aff.20231202.11

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ACS Style

Attia EL-Makhzangy; Abd EL-Gawad EL-Shawaf; Awatif Lotfy Mohamed. Factors Affecting the Ethanol Production from Sugar Beet Molasses. Agric. For. Fish. 2023, 12(2), 32-37. doi: 10.11648/j.aff.20231202.11

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AMA Style

Attia EL-Makhzangy, Abd EL-Gawad EL-Shawaf, Awatif Lotfy Mohamed. Factors Affecting the Ethanol Production from Sugar Beet Molasses. Agric For Fish. 2023;12(2):32-37. doi: 10.11648/j.aff.20231202.11

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@article{10.11648/j.aff.20231202.11,
  author = {Attia EL-Makhzangy and Abd EL-Gawad EL-Shawaf and Awatif Lotfy Mohamed},
  title = {Factors Affecting the Ethanol Production from Sugar Beet Molasses},
  journal = {Agriculture, Forestry and Fisheries},
  volume = {12},
  number = {2},
  pages = {32-37},
  doi = {10.11648/j.aff.20231202.11},
  url = {https://doi.org/10.11648/j.aff.20231202.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20231202.11},
  abstract = {Sugar beet molasses is one of the important by products in sugar industry, it in dark brown to black colored and rich source of various polysaccharides. So, it can be used in the production of ethanol by Saccharomyces cerevisiae. Data showed that 2% inoculums size was the best size of all tested for molasses media. Where the alcohol production was 4.6 ml /100 media with economic coefficient 53.7% and yield coefficient 46.1%. Also, incubation periods were tested from 2 to 14 days. Maximum alcohol production was noticed at the sixth day of fermentation, it was 4.71% ml/100ml medium. The economic and yield coefficient were 53.7% and 46.1%; respectively. Results showed at 30°C incubation temperature the yeast of Saccharomyces cerevisiae produced high value of ethanol production. 4.61 ml /100ml medium with high value of economic coefficient 53.7% and 46.1% of yield coefficient. While PH 5 was the optimal value for ethanol production from molasses, where alcohol production was 4.61%, economic coefficient and yield coefficient were 53.7% and 46.1%, respectively. Increasing the PH value up to 5.5 did not increase the ethanol production. but ethanol production was recorded decrease value. Data showed that at 20°C incubation temperature and 14.0% initial, sugar the ethanol production was 5.16% with 40% economic coefficient, while at 30°C incubation temperature the maximum ethanol production was 6.3% with economic coefficient 49.0% where the initial sugar was 14.0%.},
 year = {2023}
}

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TY - JOUR
T1 - Factors Affecting the Ethanol Production from Sugar Beet Molasses
AU - Attia EL-Makhzangy
AU - Abd EL-Gawad EL-Shawaf
AU - Awatif Lotfy Mohamed
Y1 - 2023/04/18
PY - 2023
N1 - https://doi.org/10.11648/j.aff.20231202.11
DO - 10.11648/j.aff.20231202.11
T2 - Agriculture, Forestry and Fisheries
JF - Agriculture, Forestry and Fisheries
JO - Agriculture, Forestry and Fisheries
SP - 32
EP - 37
PB - Science Publishing Group
SN - 2328-5648
UR - https://doi.org/10.11648/j.aff.20231202.11
AB - Sugar beet molasses is one of the important by products in sugar industry, it in dark brown to black colored and rich source of various polysaccharides. So, it can be used in the production of ethanol by Saccharomyces cerevisiae. Data showed that 2% inoculums size was the best size of all tested for molasses media. Where the alcohol production was 4.6 ml /100 media with economic coefficient 53.7% and yield coefficient 46.1%. Also, incubation periods were tested from 2 to 14 days. Maximum alcohol production was noticed at the sixth day of fermentation, it was 4.71% ml/100ml medium. The economic and yield coefficient were 53.7% and 46.1%; respectively. Results showed at 30°C incubation temperature the yeast of Saccharomyces cerevisiae produced high value of ethanol production. 4.61 ml /100ml medium with high value of economic coefficient 53.7% and 46.1% of yield coefficient. While PH 5 was the optimal value for ethanol production from molasses, where alcohol production was 4.61%, economic coefficient and yield coefficient were 53.7% and 46.1%, respectively. Increasing the PH value up to 5.5 did not increase the ethanol production. but ethanol production was recorded decrease value. Data showed that at 20°C incubation temperature and 14.0% initial, sugar the ethanol production was 5.16% with 40% economic coefficient, while at 30°C incubation temperature the maximum ethanol production was 6.3% with economic coefficient 49.0% where the initial sugar was 14.0%.
VL - 12
IS - 2
ER -

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Author Information

Attia EL-Makhzangy

Food and Dairy Science Department, Faculty of Technology & Development, Zagazig University, Zagazig, Egypt
Abd EL-Gawad EL-Shawaf

Food and Dairy Science Department, Faculty of Technology & Development, Zagazig University, Zagazig, Egypt
Awatif Lotfy Mohamed

Food and Dairy Science Department, Faculty of Technology & Development, Zagazig University, Zagazig, Egypt

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APA Style

Attia EL-Makhzangy, Abd EL-Gawad EL-Shawaf, Awatif Lotfy Mohamed. (2023). Factors Affecting the Ethanol Production from Sugar Beet Molasses. Agriculture, Forestry and Fisheries, 12(2), 32-37. https://doi.org/10.11648/j.aff.20231202.11

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ACS Style

Attia EL-Makhzangy; Abd EL-Gawad EL-Shawaf; Awatif Lotfy Mohamed. Factors Affecting the Ethanol Production from Sugar Beet Molasses. Agric. For. Fish. 2023, 12(2), 32-37. doi: 10.11648/j.aff.20231202.11

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AMA Style

Attia EL-Makhzangy, Abd EL-Gawad EL-Shawaf, Awatif Lotfy Mohamed. Factors Affecting the Ethanol Production from Sugar Beet Molasses. Agric For Fish. 2023;12(2):32-37. doi: 10.11648/j.aff.20231202.11

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@article{10.11648/j.aff.20231202.11,
  author = {Attia EL-Makhzangy and Abd EL-Gawad EL-Shawaf and Awatif Lotfy Mohamed},
  title = {Factors Affecting the Ethanol Production from Sugar Beet Molasses},
  journal = {Agriculture, Forestry and Fisheries},
  volume = {12},
  number = {2},
  pages = {32-37},
  doi = {10.11648/j.aff.20231202.11},
  url = {https://doi.org/10.11648/j.aff.20231202.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20231202.11},
  abstract = {Sugar beet molasses is one of the important by products in sugar industry, it in dark brown to black colored and rich source of various polysaccharides. So, it can be used in the production of ethanol by Saccharomyces cerevisiae. Data showed that 2% inoculums size was the best size of all tested for molasses media. Where the alcohol production was 4.6 ml /100 media with economic coefficient 53.7% and yield coefficient 46.1%. Also, incubation periods were tested from 2 to 14 days. Maximum alcohol production was noticed at the sixth day of fermentation, it was 4.71% ml/100ml medium. The economic and yield coefficient were 53.7% and 46.1%; respectively. Results showed at 30°C incubation temperature the yeast of Saccharomyces cerevisiae produced high value of ethanol production. 4.61 ml /100ml medium with high value of economic coefficient 53.7% and 46.1% of yield coefficient. While PH 5 was the optimal value for ethanol production from molasses, where alcohol production was 4.61%, economic coefficient and yield coefficient were 53.7% and 46.1%, respectively. Increasing the PH value up to 5.5 did not increase the ethanol production. but ethanol production was recorded decrease value. Data showed that at 20°C incubation temperature and 14.0% initial, sugar the ethanol production was 5.16% with 40% economic coefficient, while at 30°C incubation temperature the maximum ethanol production was 6.3% with economic coefficient 49.0% where the initial sugar was 14.0%.},
 year = {2023}
}

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