ETHANOL-PRODUCTION FROM CAROB PODS BY SACCHAROMYCES-CEREVISIAE

The production of ethanol from carob pods extract by Saccharomyces cer evisiae in static and shake flask fermentation was investigated. Shake flask fermentation proved to be a better fermentation system for the production of ethanol than static fermentation. The external addition of nutrients into the carob pods extract did not improve the productio n of ethanol. The maximum concentration of ethanol (75 g/l) was obtain ed at an inoculum amount of 0.3%, a pH of 4.5, 30-degrees-C and an ini tial sugar concentration of 200 g/l. Under the same fermentation condi tions both sterilized and non-sterilized carob pods extract gave the s ame final ethanol concentration.