10Oct 2017

GREEN LIQUOR PRETREATMENT FOR THE ENHANCEMENT OF ENZYMATIC SACCHARIFICATION OF RICE HUSK FOR ETHANOL PRODUCTION.

  • Assistant Professor, Department of Biotechnology, R V College of Engineering , Bangalore, 560059.
  • Associate Professor, Department of Biotechnology , R V College of Engineering , Bangalore, 560059.
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Lignocellulosic biomass is an attractive renewable resource for future liquid transport fuel. Efficient and cost-effective production of bioethanol from lignocellulosic biomass depends on the development of a suitable pretreatment system. The development of a new, relatively simple process, which uses green liquor (sodium carbonate and sodium sulfide) as a pretreatment for the production of ethanol is described in this article. The enzymatic digestibility of rice husk is enhanced after pretreatment since pretreated solids show significant delignification with high sugar availability. During pretreatment, an increasing temperature leads to enhanced delignification, whereas an increased degradation of polysaccharides as well, of which xylan acts more susceptible than glucan. Thereafter Ethanol production from rice husk by Saccharomyces cerevisiae was investigated through fermentative mechanism. To reach the maximum ethanol production yield, the most important influencing factors in the pretreatment process are including temperature, green liquor concentration , and the pretreatment time . The maximum ethanol obtained from rice husk with Saccharomyces cerevisiae (12.03 ? 1.17 g/l) .The cellulose produced by this process can be enzymatically hydrolyzed to monomeric sugars with a high overall sugar recovery using Trichoderma reesei . About 35% of the lignin is removed during the green liquor pretreatment process, which is sufficient for efficient microbial enzymatic hydrolysis. The amount of sugar produced in microbial enzymatic hydrolysis increased by the green liquor.

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[Ajeet Kumar Srivastava, A V Narayan, Narendra Kumar S, Lingayya Hiremath and Praveen Kumar Gupta. (2017); GREEN LIQUOR PRETREATMENT FOR THE ENHANCEMENT OF ENZYMATIC SACCHARIFICATION OF RICE HUSK FOR ETHANOL PRODUCTION. Int. J. of Adv. Res. 5 (Oct). 139-143] (ISSN 2320-5407). www.journalijar.com

Dr. Ajeet kumar Srivastava
Assistant Professor, R V College of Engineering, RVCE Campus, Mysore Road, Bangalore, India

DOI:

Article DOI: 10.21474/IJAR01/5515      
DOI URL: https://dx.doi.org/10.21474/IJAR01/5515

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