Enzymatic Co-Fermentation of Onion Waste for Bioethanol Production Using Saccharomyces cerevisiae and Pichia pastoris

This paper evaluates the feasibility of bioethanol production from onion waste by Saccharomyces cerevisiae and Pichia pastoris their novel co-culture through fermentation. The process parameters were optimized for each strain combination to observe synergistic effect co-fermentation. A dinitro salicylic acid (DNS) test was conducted study reducing sugar content samples at different time intervals. Fourier transform infrared (FTIR) spectroscopic analysis used compare results functional groups before after fermentation, gas chromatography with flame ionization detection (GC-FID) performed measure concentration obtained combinations pH (5, 5.5, 6), temperature (20 °C, 30 40 °C), (24–110 h). maximum achieved a monoculture cerevisiae, i.e., 30.56 g/L. ethanol productivity determined based on fermentation ratio. energy using value specific ethanol, kJ/g. this 0.355 g/L h 916.8 kJ/L, respectively, 86 °C 5. produced 21.06 0.264 631.8 72 coculture resulted in 22.72 681.6 sugars also supported same conclusion that most effective compared