Optimization of Bioethanol production from Jerusalem artichokes powder and fresh tubers

Abstract

A process for ethanol production from sugars released from inulin by hydrolysis was developed with
yeast Saccharomyces cerevisiae. The impact of different microorganisms and pH correction on the
ethanol fermentation performance was studied. We have shown that a part of the potential inulin of the
tuber of Jerusalem artichoke can be fermented without acidic or enzymatic pretreatment prior to
fermentation, but this process turns out to be long and uncertain. Saccharomyces cerevisiae was found
to efficiently ferment the inulin-containing carbohydrates in Jerusalem artichoke after acidic hydrolysis of
inulin at a pH 3.0 at 120° C for 15 minutes. This procedure turns out to be optimal for yield of alcohol and
speed of fermentation. The conversion efficiency of inulin-type sugars to ethanol was 99% of the
theoretical ethanol yield.