عنوان المقالة:دراسة قدرة بعض الخمائر على انتاج الايثانول من التمر والمشمش والعنب. Study ability of some yeasts to ethanol production by using dates, apricot and grapes
Fahad K.Y. Al-dulaimi *, Wijdan I.A. Abd-alwahab **, Maha E. Jasim
الملخص العربي
Thepresent research was aimed to comparing and investigate the ability and efficiency of three (3) yeast species; Saccharomyces cerevisiae, Rhodotorulaglutinis and Candida kefyr, to consume sugars in Dates, Apricot and Grapes, then,converting byfermentation to ethanol. The peptone(10g/L), yeast extract(6g/L) malt extract (6g/L) broth wereappended with (Dates, Apricot and Grapes) and incubated at 30°C, 120 rpmfor 96 hours. The alcoholic production from Dates by Saccharomyces cerevisiae7.0% was significantly higher than of Rhodotorulaglutinis5.0% and Candida kefyr4.5% at 96 hours. While the alcoholicproduction fromApricot byRhodotorulaglutinis6.0% was significantly increase than of Candida kefyr5.3% and Saccharomyces cerevisiae5.0% at 96 hours. Moreover, the alcoholic production from Grapes by Rhodotorulaglutinis 6.7% was significantly higher than of Saccharomyces cerevisiae6.0% and Candida kefyr5.2% at 96 hours.The utilize of highly adaptable species of yeasts with a varied fruits in sugar sources for endeavor to increase ethanol production may create a singular prospective for large scale industrial applications.
ا.م.د.فهد خلف ياسين الدليمي | Asst. Prof. Dr. Fahad K.Y. Al-dulaimi | 4037