Microbiological and Some Physico-Chemical Changes During Fermentation of Selected Cereals for Bioethanol Production

The use of Bioethanol produced from agricultural products is increasingly becoming a clean source of renewable fuel that can be used to complement petroleum and other fuel sources worldwide. Cereal substrates such as maize, millet and sorghum were fermented for bioethanol production purposes. Bacterial and fungal load for maize range from 4.6 x 104 cfu/mL and 1.5 x 104 sfu/mL in 0 hr to numerous counts and 9.6 x 104 sfu/mL after 96 hours respectively. The bacterial and fungal count for fermented millet substrate in 0 hr is 5.2 x 104 cfu/mL and 3.6 x106 sfu/mL to too numerous counts (TNC) respectively after 72 hours. Similarly, microbial load for sorghum varies from too numerous counts in 0 hour for both bacterial and fungal organisms to 1.13 x 105 cfu/mL and 9.1 x106 sfu/mL after 24hrs. Some physiochemical parameters during these processes shows that the pH of the fermented maize substrates decreases gradually from pH 7 in 0 hour to pH 4.1 after 96 hours. The total titratable acidity (TTA) in this regard ranges from low of 1.60 in 0 hour to 11.90 after 96 hours. Similarly, the temperature varies from 260C in 0 hour and rise gradually to 330C. This study shows variations in pH, TTA, and temperature of the fermented millet mash and fermented sorghum mash as the time of fermentation increases. The volume of Ethanol produced (mL) from fermented substrate sources determined varied to show the viability of this substrates for biofuel purposes and other clinical uses.

Author(s): C T Odeluyi and A O Ajayi

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