Comparative Analysis of Saccharification of Cassava Sago Waste Using Aspergillus Niger and Bacillus Sp. for the Production of Bio-Ethanol using Saccharomyces Cerevisiae

Among the various environmental issues, waste management is a foremost area where effectual and exhaustive consumption of wastes and attaining useful products in natal ways are concentrated. Cassava the tuber crop, exploited for starch and sago production.The aim of this work is management of cassava sago industrial waste, because its availability is vast particularly in salem. Bio ethanolhigh octane fuel that produced from renewed sources such as sugary (or) starchy agricultural crops. As a point of interest, it was affirm the disposed waste consists 55-60% of starch by biochemical characterization. On degradation, starch breaks up into simpler sugar units that simple sugars consumed for ethanol production by action of fermentation through analyzing various parameters, showing the excellent efficiency of the method is isolation of native starch degrading microorganism, instead of using enzymes for starch simplification. The starch simplifying organisms were isolated from the sago industry waste(Bacillus sp)as well as isolated frompotato(Aspergillus niger) and fruitfully established into the fermentation as separately in batch fermentation by co-cultivation. It was further accompanied by ethanol production using Saccharomyces cereviseae. The highest product yield was attained in fungal saccharification of sago waste which was pretreated by acid pretreatment method. The maximum ethanol production was 3.02 g/L from 5 g/L of initial sago waste concentration.