The Effect of Starter Concentration and Fermentation Period of Cocoa Pulp onEthanol Production

[摘要] The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out in order to determine the concentration ofSaccharomyces cereviceaeas a starter and optimum fermentation period to produce bioethanol from cocoa pulp. Variables in this research wereS. cereviceaeconsentration of 6, 7, 8 and 9%; and fermentation periods 3, 5 and 7 days. The results showed that 5 days of fermentation period and the addition of S. cereviseae with a concentration of 9% obtained the highest ethanol content as much as 5.93% by the end of fermentation acidity of 6.0.

[学科分类] 化学工程（综合）

[关键词] anaerob;cocoa pulp;ethanol;fermentation;Saccharomyces cereviceae