Evaluation of the Bioethanol Potential of <i>Nauclea Latifolia</i> (Sm.) Fruit Juice

Issiakou Mossi; Cosme Sagbo Kouwanou; Guévara Nonviho; Mahouglo Barnabé Houessou; Flora Adjahatode; Papin Sourou Montcho; Dominique Codjo Koko Sohounhloué

doi:doi:10.11648/j.sjc.20180606.11

Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice

Issiakou Mossi, Cosme Sagbo Kouwanou, Guévara Nonviho, Mahouglo Barnabé Houessou, Flora Adjahatode, Papin Sourou Montcho, Dominique Codjo Koko Sohounhloué

Published in Science Journal of Chemistry (Volume 6, Issue 6)

Received: 6 November 2018 Accepted: 26 November 2018 Published: 20 December 2018

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Abstract

Commonly called African peach tree, the Nauclea latifolia (Sm.) of Rubiaceae family gives fruits twice a year. It is also a well known plant in sub-Saharan Africa in the traditional pharmacopoeia. The fruits of the African peach tree are one of the countless fruits of this continent which, in lethal period, are left in the nature where they rot, thus causing a big shortage to the farmers of our country and those of the sub-region West Africa. This is why the objective of this study is to promote the fruits of Nauclea latifolia (Sm.) through the bioconversion of their juice by fermentation into ethanol as biofuel. For this, different initial concentrations (1, 2, 3, 4 and 5g/l) of Saccharomyces carlsbergensis and three strains of Saccharomyces cerevisiae reference were used on the juice formulated to the proportion of 1.5L of distilled water per kilogram (1kg) of fruit. The monitoring of the parameters (pH, density and brix degree) of 4g/l urea-enriched juices, not only enriched revealed the performance of Saccharomyces carlsbergensis and Saccharomyces cerevisiae strains in the alcoholic fermentation of the Nauclea latifolia (Sm.) fruit juice. From this work, it appears that the best efficiencies of bioethanol productivity of 122.4±0.4, 119.4±0.3 and 119.2±0.2ml/kg of fruit were obtained respectively from the enriched mashes with Thermal-tolerant alcohol (2 and 3g/l) and non-enriched must to Angel super alcohol (2g/l). This study shows that Saccharomyces cerevisiae's Thermal-tolerant alcohol and Angel super alcohol are more effective in the fermentation of Nauclea latifolia (Sm.) fruit juice into bioethanol.

Published in	Science Journal of Chemistry (Volume 6, Issue 6)
DOI	10.11648/j.sjc.20180606.11
Page(s)	99-107
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Nauclea Latifolia, Saccharomyces, Bioconversion, Must, Bioethanol

References

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[16]	Mossi I, Adjou ES, Agbangnan DCP, Nonviho G, Adda MMC, Yehouenou BB and Sohounhloué DCK. Production of bioethanol from stems of Sorghum saccharatum monitoring kinetic parameters of fermentation. J Chem Eng Mater Sci; 9(2), pp9-16, 2018.
[17]	Gbohaïda V, Mossi I, Adjou ES, Agbangnan Dossa CP, Wotto DV, Avlessi F, Sohounhloué DCK. Évaluation du pouvoir fermentaire de Saccharomyces cerevisiae et de S. carlsbergensis dans la production de bioéthanol à partir du jus de la pomme cajou. Journal of Applied Biosciences; 101, pp9643 – 9652, 2016.
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APA Style

Issiakou Mossi, Cosme Sagbo Kouwanou, Guévara Nonviho, Mahouglo Barnabé Houessou, Flora Adjahatode, et al. (2018). Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice. Science Journal of Chemistry, 6(6), 99-107. https://doi.org/10.11648/j.sjc.20180606.11

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ACS Style

Issiakou Mossi; Cosme Sagbo Kouwanou; Guévara Nonviho; Mahouglo Barnabé Houessou; Flora Adjahatode, et al. Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice. Sci. J. Chem. 2018, 6(6), 99-107. doi: 10.11648/j.sjc.20180606.11

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AMA Style

Issiakou Mossi, Cosme Sagbo Kouwanou, Guévara Nonviho, Mahouglo Barnabé Houessou, Flora Adjahatode, et al. Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice. Sci J Chem. 2018;6(6):99-107. doi: 10.11648/j.sjc.20180606.11

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@article{10.11648/j.sjc.20180606.11,
  author = {Issiakou Mossi and Cosme Sagbo Kouwanou and Guévara Nonviho and Mahouglo Barnabé Houessou and Flora Adjahatode and Papin Sourou Montcho and Dominique Codjo Koko Sohounhloué},
  title = {Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice},
  journal = {Science Journal of Chemistry},
  volume = {6},
  number = {6},
  pages = {99-107},
  doi = {10.11648/j.sjc.20180606.11},
  url = {https://doi.org/10.11648/j.sjc.20180606.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20180606.11},
  abstract = {Commonly called African peach tree, the Nauclea latifolia (Sm.) of Rubiaceae family gives fruits twice a year. It is also a well known plant in sub-Saharan Africa in the traditional pharmacopoeia. The fruits of the African peach tree are one of the countless fruits of this continent which, in lethal period, are left in the nature where they rot, thus causing a big shortage to the farmers of our country and those of the sub-region West Africa. This is why the objective of this study is to promote the fruits of Nauclea latifolia (Sm.) through the bioconversion of their juice by fermentation into ethanol as biofuel. For this, different initial concentrations (1, 2, 3, 4 and 5g/l) of Saccharomyces carlsbergensis and three strains of Saccharomyces cerevisiae reference were used on the juice formulated to the proportion of 1.5L of distilled water per kilogram (1kg) of fruit. The monitoring of the parameters (pH, density and brix degree) of 4g/l urea-enriched juices, not only enriched revealed the performance of Saccharomyces carlsbergensis and Saccharomyces cerevisiae strains in the alcoholic fermentation of the Nauclea latifolia (Sm.) fruit juice. From this work, it appears that the best efficiencies of bioethanol productivity of 122.4±0.4, 119.4±0.3 and 119.2±0.2ml/kg of fruit were obtained respectively from the enriched mashes with Thermal-tolerant alcohol (2 and 3g/l) and non-enriched must to Angel super alcohol (2g/l). This study shows that Saccharomyces cerevisiae's Thermal-tolerant alcohol and Angel super alcohol are more effective in the fermentation of Nauclea latifolia (Sm.) fruit juice into bioethanol.},
 year = {2018}
}

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TY  - JOUR
T1  - Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice
AU  - Issiakou Mossi
AU  - Cosme Sagbo Kouwanou
AU  - Guévara Nonviho
AU  - Mahouglo Barnabé Houessou
AU  - Flora Adjahatode
AU  - Papin Sourou Montcho
AU  - Dominique Codjo Koko Sohounhloué
Y1  - 2018/12/20
PY  - 2018
N1  - https://doi.org/10.11648/j.sjc.20180606.11
DO  - 10.11648/j.sjc.20180606.11
T2  - Science Journal of Chemistry
JF  - Science Journal of Chemistry
JO  - Science Journal of Chemistry
SP  - 99
EP  - 107
PB  - Science Publishing Group
SN  - 2330-099X
UR  - https://doi.org/10.11648/j.sjc.20180606.11
AB  - Commonly called African peach tree, the Nauclea latifolia (Sm.) of Rubiaceae family gives fruits twice a year. It is also a well known plant in sub-Saharan Africa in the traditional pharmacopoeia. The fruits of the African peach tree are one of the countless fruits of this continent which, in lethal period, are left in the nature where they rot, thus causing a big shortage to the farmers of our country and those of the sub-region West Africa. This is why the objective of this study is to promote the fruits of Nauclea latifolia (Sm.) through the bioconversion of their juice by fermentation into ethanol as biofuel. For this, different initial concentrations (1, 2, 3, 4 and 5g/l) of Saccharomyces carlsbergensis and three strains of Saccharomyces cerevisiae reference were used on the juice formulated to the proportion of 1.5L of distilled water per kilogram (1kg) of fruit. The monitoring of the parameters (pH, density and brix degree) of 4g/l urea-enriched juices, not only enriched revealed the performance of Saccharomyces carlsbergensis and Saccharomyces cerevisiae strains in the alcoholic fermentation of the Nauclea latifolia (Sm.) fruit juice. From this work, it appears that the best efficiencies of bioethanol productivity of 122.4±0.4, 119.4±0.3 and 119.2±0.2ml/kg of fruit were obtained respectively from the enriched mashes with Thermal-tolerant alcohol (2 and 3g/l) and non-enriched must to Angel super alcohol (2g/l). This study shows that Saccharomyces cerevisiae's Thermal-tolerant alcohol and Angel super alcohol are more effective in the fermentation of Nauclea latifolia (Sm.) fruit juice into bioethanol.
VL  - 6
IS  - 6
ER  -

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Author Information

Issiakou Mossi

Department of Chemical Engineering-Processes, Abomey-Calavi Polytechnic School, Abomey-Calavi, Benin
Cosme Sagbo Kouwanou

Department of Chemical Engineering-Processes, Abomey-Calavi Polytechnic School, Abomey-Calavi, Benin
Guévara Nonviho

Department of Chemical Engineering-Processes, Abomey-Calavi Polytechnic School, Abomey-Calavi, Benin
Mahouglo Barnabé Houessou

Department of Chemistry, Faculty of Science and Technology, Abomey-Calavi University, Abomey-Calavi, Benin
Flora Adjahatode

Department of Water and Sanitation Engineering, National Institute of Water, Cotonou, Benin
Papin Sourou Montcho

Department of Chemical Engineering-Processes, Abomey-Calavi Polytechnic School, Abomey-Calavi, Benin
Dominique Codjo Koko Sohounhloué

Department of Chemical Engineering-Processes, Abomey-Calavi Polytechnic School, Abomey-Calavi, Benin

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Plain Text BibTeX RIS

APA Style

Issiakou Mossi, Cosme Sagbo Kouwanou, Guévara Nonviho, Mahouglo Barnabé Houessou, Flora Adjahatode, et al. (2018). Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice. Science Journal of Chemistry, 6(6), 99-107. https://doi.org/10.11648/j.sjc.20180606.11

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ACS Style

Issiakou Mossi; Cosme Sagbo Kouwanou; Guévara Nonviho; Mahouglo Barnabé Houessou; Flora Adjahatode, et al. Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice. Sci. J. Chem. 2018, 6(6), 99-107. doi: 10.11648/j.sjc.20180606.11

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AMA Style

Issiakou Mossi, Cosme Sagbo Kouwanou, Guévara Nonviho, Mahouglo Barnabé Houessou, Flora Adjahatode, et al. Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice. Sci J Chem. 2018;6(6):99-107. doi: 10.11648/j.sjc.20180606.11

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@article{10.11648/j.sjc.20180606.11,
  author = {Issiakou Mossi and Cosme Sagbo Kouwanou and Guévara Nonviho and Mahouglo Barnabé Houessou and Flora Adjahatode and Papin Sourou Montcho and Dominique Codjo Koko Sohounhloué},
  title = {Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice},
  journal = {Science Journal of Chemistry},
  volume = {6},
  number = {6},
  pages = {99-107},
  doi = {10.11648/j.sjc.20180606.11},
  url = {https://doi.org/10.11648/j.sjc.20180606.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20180606.11},
  abstract = {Commonly called African peach tree, the Nauclea latifolia (Sm.) of Rubiaceae family gives fruits twice a year. It is also a well known plant in sub-Saharan Africa in the traditional pharmacopoeia. The fruits of the African peach tree are one of the countless fruits of this continent which, in lethal period, are left in the nature where they rot, thus causing a big shortage to the farmers of our country and those of the sub-region West Africa. This is why the objective of this study is to promote the fruits of Nauclea latifolia (Sm.) through the bioconversion of their juice by fermentation into ethanol as biofuel. For this, different initial concentrations (1, 2, 3, 4 and 5g/l) of Saccharomyces carlsbergensis and three strains of Saccharomyces cerevisiae reference were used on the juice formulated to the proportion of 1.5L of distilled water per kilogram (1kg) of fruit. The monitoring of the parameters (pH, density and brix degree) of 4g/l urea-enriched juices, not only enriched revealed the performance of Saccharomyces carlsbergensis and Saccharomyces cerevisiae strains in the alcoholic fermentation of the Nauclea latifolia (Sm.) fruit juice. From this work, it appears that the best efficiencies of bioethanol productivity of 122.4±0.4, 119.4±0.3 and 119.2±0.2ml/kg of fruit were obtained respectively from the enriched mashes with Thermal-tolerant alcohol (2 and 3g/l) and non-enriched must to Angel super alcohol (2g/l). This study shows that Saccharomyces cerevisiae's Thermal-tolerant alcohol and Angel super alcohol are more effective in the fermentation of Nauclea latifolia (Sm.) fruit juice into bioethanol.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of the Bioethanol Potential of Nauclea Latifolia (Sm.) Fruit Juice
AU  - Issiakou Mossi
AU  - Cosme Sagbo Kouwanou
AU  - Guévara Nonviho
AU  - Mahouglo Barnabé Houessou
AU  - Flora Adjahatode
AU  - Papin Sourou Montcho
AU  - Dominique Codjo Koko Sohounhloué
Y1  - 2018/12/20
PY  - 2018
N1  - https://doi.org/10.11648/j.sjc.20180606.11
DO  - 10.11648/j.sjc.20180606.11
T2  - Science Journal of Chemistry
JF  - Science Journal of Chemistry
JO  - Science Journal of Chemistry
SP  - 99
EP  - 107
PB  - Science Publishing Group
SN  - 2330-099X
UR  - https://doi.org/10.11648/j.sjc.20180606.11
AB  - Commonly called African peach tree, the Nauclea latifolia (Sm.) of Rubiaceae family gives fruits twice a year. It is also a well known plant in sub-Saharan Africa in the traditional pharmacopoeia. The fruits of the African peach tree are one of the countless fruits of this continent which, in lethal period, are left in the nature where they rot, thus causing a big shortage to the farmers of our country and those of the sub-region West Africa. This is why the objective of this study is to promote the fruits of Nauclea latifolia (Sm.) through the bioconversion of their juice by fermentation into ethanol as biofuel. For this, different initial concentrations (1, 2, 3, 4 and 5g/l) of Saccharomyces carlsbergensis and three strains of Saccharomyces cerevisiae reference were used on the juice formulated to the proportion of 1.5L of distilled water per kilogram (1kg) of fruit. The monitoring of the parameters (pH, density and brix degree) of 4g/l urea-enriched juices, not only enriched revealed the performance of Saccharomyces carlsbergensis and Saccharomyces cerevisiae strains in the alcoholic fermentation of the Nauclea latifolia (Sm.) fruit juice. From this work, it appears that the best efficiencies of bioethanol productivity of 122.4±0.4, 119.4±0.3 and 119.2±0.2ml/kg of fruit were obtained respectively from the enriched mashes with Thermal-tolerant alcohol (2 and 3g/l) and non-enriched must to Angel super alcohol (2g/l). This study shows that Saccharomyces cerevisiae's Thermal-tolerant alcohol and Angel super alcohol are more effective in the fermentation of Nauclea latifolia (Sm.) fruit juice into bioethanol.
VL  - 6
IS  - 6
ER  -

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