The Effect Of Alpha Amylase Enzyme on Alcohol Production From Sugar Molasses

Abstract

Sugarcane molasses is a considered one of the most important by-product of sugar industries and it is a considered also the main raw material for ethanol production in many countries. The primary objective of the current study was to study the use of alpha amylase enzyme to increase the concentration of alcohol and the quality of fermentation in the process of producing ethanol from Sugarcane molasses. In addition, the objective was also to obtain the optimum yield of ethanol from this fermentation. Sugarcane molasses sample (Brix 79.00, total sugars 55.2 %, fermentable sugars 50.1% and un-fermentable sugars 5.1%) was supplied in ethanol quality control laboratory, and diluted with water three times even became mash Brix (18, 20, and 21%). The molasses fermentation was carried out by adding optimum level of alpha amylase and Saccharomyces cerevisiae (dry yeast) for 24 and 48 hrs at 32-35 oC under anaerobic conditions. Furthermore, at the end of fermentation time the optimum yield of ethanol, brix, PH and reducing sugar, was determined. The optimum yield of ethanol, brix, PH and reducing sugar at the fermentation time 48 hours at 32oC by dry yeast (5 gm), mash brix 21 and 1.5 mg alpha amylase enzyme was 8.10 % v/v, 9.98 %, 4.59 %, and 2.31 %, respectively compared to 6.68 % v/v in untreated enzyme molasses medium for the same period of time. In conclusion, ethanol producers should be use new developments, approaches, strategies, and advances for alpha amylase enzyme which will dramatically improve ethanol production and result in production of maximum quantities of high-quality ethanol at lower costs. On the other hand, alpha amylase enzyme has excellent physical and chemical properties, therefore can use in variety of applications. Keywords: Ethanol, Molasses, Saccharomyces cerevisiae, Alpha amylase, fermentation, Dextran.