Ethanol Production by Microbial Fermentation,Alcoholic Fermentation,Prehistoric Times,Saccharomyces Cerevisiae,Kluyveromyces Fragilis

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Your Ad Here	Ethanol production Ethanol for human consumption has been manufactured as a component of alcoholic fermentation since prehistoric times. In recent years it has also been used as an important chemical feedstock and as a fuel supplement. In Brazil, in 1980s, 20% of the petroleum imports have been replaced by ethanol produced from sugarcane. In India, in the year 1988, approximately 910 million litres of ethanol was produced against a consumption of 826 million litres. The production was then estimated to increase to ~1100 million litres in the year 2000. This calls for a policy to export surplus alcohol and also to create demand for additional usage of alcohol in India.
Ethanol is generally produced by fermentation of some sugar rich products with the help of yeast, Saccharomyces cerevisiae or sometimes with Kluyveromyces fragilis. Several other organisms (fungi and bacteria) are also known to produce small quantities of ethanol. However, in these latter cases, in addition to ethanol, other undesirable products are also produced so that often they are not used for alcohol production. Fermentation is often most active under anaerobic conditions, when carbohydrate is converted into ethanol pyruvate and acetaldehyde.
Manufacture of Ethanol
Manufacture of ethanol from starchy seed
	Under aerobic conditions, on the other hand, very little alcohol is produced, most of the carbohydrate getting oxidized to CO₂ + H₂O. Furthermore, ethanol is inhibitory for yeast growth at high concentration, although yeast strains differ in their tolerance to ethanols inhibitory action. The steps involved in ethanol formation by this method are shown in the diagram. Commercial production of ethanol, however, involves three steps: (i) preparation of a substrate (ii) fermentation and (iii) distillation. These steps are shown in the diagram and are described in the following text.

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