The effect of Gibberellic acid and rice bran on the production of ethanol from cane molasses and sugarcane juice


Abstract

Ma. Florencia T. Logrono, Ma. Lucia C. Sanchez, Ma. Adelfa A. Apoloinario, Marilou Agravante, Ma. Lourdes T. Escarrilla


Gibberellic acid and rice bran were observed to have stimulative effects on ethanol production using sugarcane juice and molasses as substrates. Gibberellic acid is known for its stimulative effect on the fermentative capacity of yeasts. Rice bran increases rate of ethanol fermentation and supplies nutrients which support yeast growth sufficiently during the process.
Saccharomyces cerevisiae and the feed yeast, Candida tropicales were utilized in this study. Fermentation of molasses and cane juice inoculated with S. cerevisiae supplemented with rice bran at 0.4-0.8% concentrations and 1-4 ppm gibberellic acid produced significantly higher alcohol than control. The same substrates inoculated with C. tropicales supplemented with the same concentrations of supplements yielded higher alcohol than control. Results on alcohol produced were comparable to each other but significantly different from control. All treatments were significant at 1% level over the control.
Rice bran supplemented molasses at 0.8% concentration inoculated with S. cerevisiae produced alcohol of 10.5% with corresponding fermentation efficiency of 94.95%. on the other hand, supplementation of 2 ppm gibberellic acid produced alcohol of 9.7% with 88.30% fermentation efficiency. The same concentrations of two supplements in sugarcane juice gave the highest yield of alcohol.
Addition of gibberellic acid and rice bran at 2 ppm and 0.8% concentrations, respectively enhanced alcohol production using molasses and cane juice as substrates. Increase in alcohol produced over control in rice bran and gibberellic acid supplemented molasses and cane juice ranged from 10-23%; 15-20%; 7-13%, respectively.

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