POSSIBILITY OF USING DIFFERENT TYPES OF POTATOES AND YEASTS FOR BIOETHANOL PRODUCTION

Abstract

Bioethanol belongs to the category of renewable biofuels and is mainly obtained from starchy or lignocellulosic raw materials. One of the starchy raw material that can be successfully used to obtain bioethanol is potato (Solanum tuberosum L.). To produce ethanol from starchy raw materials, starch needs to be hydrolyzed to glucose, maltose and other digestible carbohydrates so that it can be easily absorbed during metabolism by microorganisms such as Saccharomyces cerevisiae. The aim of this work is to investigate the influence of 3 different types of potatoes (Desiree, Arizona and Kennebec) and 3 different commercial yeasts (baker's yeast, distiller’s yeast and wine yeast) on the SHF bioethanol fermentation process. The intensity of fermentation was monitored for 7 days by measuring the change in mass of fermentation bottles, and the highest amount of ethanol was achieved in the combinations Kennebec-wine yeast and Kennebec-baker's yeast (3.37% vol), and the lowest alcohol content was obtained by combining Arizona potatoes with distiller’s yeast (1.97% vol). The largest change in the dry matter content during fermentation was achieved in potatoes of the Kennebec variety, fermented with baker's yeast, in the amount of 4.30%. All varieties of potatoes proved to be suitable for obtaining bioethanol, and the combination of Kennebec potatoes with baker's yeast proved to be the best.