Effect of Fermentation pH on Ethanol Production from Saccharomyces cerevisiae Using Waste Bread

Abstract

The growing demand for sustainable energy and the global impact of fossil fuels have prompted interest in utilizing food waste as an alternative feedstock for biofuels production, like ethanol. Waste bread, a food waste that is rich in starch, provides an effective and inexpensive carbon source for ethanol production. This research proposes the effect of fermentation pH on ethanol production utilizing waste bread as a carbon source and uses the fermentation abilities of Saccharomyces cerevisiae (Mauripan yeast).