Volume : III, Issue : II, February - 2013

Ethanol Production from Cheese Whey with Sweet Sorghum

M. Sankar, M. Seethalakshmi

Abstract :

Saccharomyces cerevisiae was used for ethanol production from cheese whey supplemented with sweet sorghum in different concentrations in batch experiments. Effects of sweet sorghum substrate concentrations on the rate and extent of ethanol production were investigated. The maximum fermentation time was fixed as 72 hours. The temperature and pH values were taken as 300C and 5 respectively. Under the above said experimental conditions results were obtained. The results indicated that when cheese whey supplemented with sweet sorghum at the level of 50gl–1 the ethanol production was found significant.

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

M. Sankar,M. Seethalakshmi Ethanol Production from Cheese Whey with Sweet Sorghum Indian Journal of Applied Research, Vol.III, Issue.II February 2013

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