Effects of castor oil on saccharomyces cerevisiae growth and fermenting activities dueing anaerobic condition

Siti Hajar, Binti Mohamad Jufri (2012) Effects of castor oil on saccharomyces cerevisiae growth and fermenting activities dueing anaerobic condition. [Final Year Project Report] (Unpublished)

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Abstract

Liquid bioenergy, especially ethanol is aggressively being devefoped due to the depletion of petroleum in the world. However, bioethanol production faces problems like the accumulation of ethanol in the fermentation broth. In this study, the production of ethanol was performed using Saccharomyces cerevisiae (ATCC 24859), while simultaneously using castor oil that functions as a selective separator to absorb and separate the ethanol from the fermentation broth. Castor (Ricinus communis L.) plant, family member of Euphorbiaceae is a versatile plant that can produce this specialized oil. An experiment was designed to identify and determine whether the presence of castor oil has affects toward the growth and fermentation activities ofS. cerevisiae. Therefore, the capability ofcastor oil as selective separator was observed along this study. During the study, several analytical procedures were used such as High Performance Liquid Chromatography (HPLC) and plate counting of S. cerevisiae. The presence of castor oil was determined to have the capability acted as selective separator between ethanol and fermentation broth due to overall results gained from the study shown that ethanol production for broth with castor oil has lower amount compared to the broth without castor oil at three different concentrations of glucose (5%, 10%, 15%). According to the results obtained from this study, the best concentration of glucose that was effective for production of ethanol during anaerobic fermentation with the assist of S. cerevisiae was 5% due to high ethanol production (76.86%) with the quickest glucose utilization, lowest acetic acid (1.74 gil) and lactic acid (4.83 gil). The result from the experiment is expected to confer a huge impact towards a better enhancement of producing ethanol throughout the process of anaerobic fermentation.

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