COMPARATIVE STUDY OF SUGAR CONTENT FROM DIFFERENT FRUIT JUICES USING SACCHAROMYCES CEREVISIAE

Production of Ethanol fermented from renewable sources for fuel or fuel additives is known as bioethanol. Since the need of bioethanol has been increasing, its production must be increased using cheaper and eco friendly raw materials. The production mainly utilizes three types of raw materials- sugar juice, starchy crops, and lignocellulosic materials. Several factors that influence the process for bioethanol production are temperature, pH and sugar concentration. Sugar accumulation in fruits is another important factor which has great impact on the amount of alcohol in wine. In addition to making bioethanol, the measurement of sugar content also allows to control the alcohol content in the wine. In this study, we have compared the content efficiency of sugar produced by fermentation process from different fruits juices such as watermelon (citron limon), mango (mangifera indica), lemon (prunus avium), pine apples (citrus sinesis) and mosami (citrus limetta). Saccharomyces cerevisiae is used in the fermentation process as it converts sugar with oxygen to give carbon dioxide. The study focuses on the status of glucose in various fruit juices in the presence and absence of yeast.