Watermelon is a fruit with very high losses, and its waste can attract pests. It’s therefore preferable to look for ways to recycle this waste. This study aims to valorize watermelon waste for the production of bioethanol by fermentation. The performance of six yeast strains of Saccharomyces Cerevisiae namely “Zymaflore X16, Actiflore F5, Zymaflore X5, Actiflore BO213, Zymaflore Delta, Zymaflore RX60 and Saf-Levure” were tested, in the presence and absence of urea as a growth factor. The results show that it is possible to obtain ethanol from watermelon waste. Among the six yeast strains studied, four see their fermentation performance improved in the presence of urea. The best yields are obtained for “X5 and RX60” strains with yields close to 18% (compared to less than 4,5% in the absence of urea for the same yeast strains). Nitrogen compounds are therefore nutrients that improve the fermenting power of yeast. The purity of ethanol obtained after distillation of fermentation must varies between 10 and 40% in the absence of urea and between 18 and 42% in the presence of urea. The watermelon from Togo therefore gives interesting and encouraging results for the production of bioethanol with yeast strains that stand out and whose use can be considered for the production of bioethanol on a larger scale. The results obtained will still require optimizing the conditions.
| Published in | American Journal of Applied Chemistry (Volume 12, Issue 1) |
| DOI | 10.11648/j.ajac.20241201.12 |
| Page(s) | 15-21 |
| 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), 2024. Published by Science Publishing Group |
Watermelon, Bioethanol, Yeast Strains, Urea
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APA Style
Marie-France, B., Batcha, O., Nyonuwosro, S. K., Abel, A. E., Hodo-Abalo, K. (2024). Valorization of Watermelon (Citrullus lanatus) into Bioethanol Using Several Yeast Strains of Saccharomyces Cerevisiae. American Journal of Applied Chemistry, 12(1), 15-21. https://doi.org/10.11648/j.ajac.20241201.12
ACS Style
Marie-France, B.; Batcha, O.; Nyonuwosro, S. K.; Abel, A. E.; Hodo-Abalo, K. Valorization of Watermelon (Citrullus lanatus) into Bioethanol Using Several Yeast Strains of Saccharomyces Cerevisiae. Am. J. Appl. Chem. 2024, 12(1), 15-21. doi: 10.11648/j.ajac.20241201.12
AMA Style
Marie-France B, Batcha O, Nyonuwosro SK, Abel AE, Hodo-Abalo K. Valorization of Watermelon (Citrullus lanatus) into Bioethanol Using Several Yeast Strains of Saccharomyces Cerevisiae. Am J Appl Chem. 2024;12(1):15-21. doi: 10.11648/j.ajac.20241201.12
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Download@article{10.11648/j.ajac.20241201.12,
author = {Bakaï Marie-France and Ouadja Batcha and Segbeaya Kwamivi Nyonuwosro and Abli Essowèréou Abel and Kabissi Hodo-Abalo},
title = {Valorization of Watermelon (Citrullus lanatus) into Bioethanol Using Several Yeast Strains of Saccharomyces Cerevisiae},
journal = {American Journal of Applied Chemistry},
volume = {12},
number = {1},
pages = {15-21},
doi = {10.11648/j.ajac.20241201.12},
url = {https://doi.org/10.11648/j.ajac.20241201.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20241201.12},
abstract = {Watermelon is a fruit with very high losses, and its waste can attract pests. It’s therefore preferable to look for ways to recycle this waste. This study aims to valorize watermelon waste for the production of bioethanol by fermentation. The performance of six yeast strains of Saccharomyces Cerevisiae namely “Zymaflore X16, Actiflore F5, Zymaflore X5, Actiflore BO213, Zymaflore Delta, Zymaflore RX60 and Saf-Levure” were tested, in the presence and absence of urea as a growth factor. The results show that it is possible to obtain ethanol from watermelon waste. Among the six yeast strains studied, four see their fermentation performance improved in the presence of urea. The best yields are obtained for “X5 and RX60” strains with yields close to 18% (compared to less than 4,5% in the absence of urea for the same yeast strains). Nitrogen compounds are therefore nutrients that improve the fermenting power of yeast. The purity of ethanol obtained after distillation of fermentation must varies between 10 and 40% in the absence of urea and between 18 and 42% in the presence of urea. The watermelon from Togo therefore gives interesting and encouraging results for the production of bioethanol with yeast strains that stand out and whose use can be considered for the production of bioethanol on a larger scale. The results obtained will still require optimizing the conditions.
},
year = {2024}
}
TY - JOUR T1 - Valorization of Watermelon (Citrullus lanatus) into Bioethanol Using Several Yeast Strains of Saccharomyces Cerevisiae AU - Bakaï Marie-France AU - Ouadja Batcha AU - Segbeaya Kwamivi Nyonuwosro AU - Abli Essowèréou Abel AU - Kabissi Hodo-Abalo Y1 - 2024/01/18 PY - 2024 N1 - https://doi.org/10.11648/j.ajac.20241201.12 DO - 10.11648/j.ajac.20241201.12 T2 - American Journal of Applied Chemistry JF - American Journal of Applied Chemistry JO - American Journal of Applied Chemistry SP - 15 EP - 21 PB - Science Publishing Group SN - 2330-8745 UR - https://doi.org/10.11648/j.ajac.20241201.12 AB - Watermelon is a fruit with very high losses, and its waste can attract pests. It’s therefore preferable to look for ways to recycle this waste. This study aims to valorize watermelon waste for the production of bioethanol by fermentation. The performance of six yeast strains of Saccharomyces Cerevisiae namely “Zymaflore X16, Actiflore F5, Zymaflore X5, Actiflore BO213, Zymaflore Delta, Zymaflore RX60 and Saf-Levure” were tested, in the presence and absence of urea as a growth factor. The results show that it is possible to obtain ethanol from watermelon waste. Among the six yeast strains studied, four see their fermentation performance improved in the presence of urea. The best yields are obtained for “X5 and RX60” strains with yields close to 18% (compared to less than 4,5% in the absence of urea for the same yeast strains). Nitrogen compounds are therefore nutrients that improve the fermenting power of yeast. The purity of ethanol obtained after distillation of fermentation must varies between 10 and 40% in the absence of urea and between 18 and 42% in the presence of urea. The watermelon from Togo therefore gives interesting and encouraging results for the production of bioethanol with yeast strains that stand out and whose use can be considered for the production of bioethanol on a larger scale. The results obtained will still require optimizing the conditions. VL - 12 IS - 1 ER -
Laboratory of Organic Chemistry and Environmental Sciences (LaCOSE), Department of Chemistry, Faculty of Science and Technology, Kara University, Kara, Togo
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