Optimization of Process Parameters for Amylase Production from Vegetable Wastes

Abstract

The waste from fruit and vegetable market in actual sense is not a waste as everything can be profitably recycled, transformed and newlineutilized in one or the other form as biofuels. But the majority of the newlinetechnologies for the waste utilization are developed at the laboratory scale. So these technologies are required to be standardized for commercial operation by the industry. Therefore, proper waste usage can avoid environmental pollution and add wealth to the nation. Fruits and vegetables are more prone to spoil than cereals due to their nature and composition. An attempt was made for ethanol newlineproduction from rotten starch rich vegetables like wild potato, sweet potato, which contains abundant starch. Using amylase producing microorganisms and enzyme mediated saccharification, starch is converted into a monosaccharide, glucose. This saccharified medium was subjected to alcoholic fermentation in the presence of Saccharomyces cerevisiae and Zymonomas mobilis. This process of fermentation was followed by distillation at 78and#61616;C for alcohol extraction. newline