Acceleration of Bio-Ethanol Production from Waste Vegetables and Fruits by Using Zymomonas mobilis Genetically Modified

Abstract

The genetic modification pathways have been considered the shortest and most efficient for the production of bioethanol, in particular, that knock-in Alcohol dehydrogenase (ADH1) originally from Saccharomyces cerevisiae into the overexpression plasmid (pET28a), in order to continuous stimulate and accelerate the fermentation after inserted directly into the Zymomonas mobilis bacteria. At the same time, there are huge volumes of waste vegetables and fruit which are produced every day from restaurants and shops, and need to eliminate them with modern scientific methods, in order to the clean the environment and produced biofuel to reduce at least the use of fossil fuels. The percentage of production bioethanol was 52 % / 172 hours, which is considered a qualitative leap in the percentage of production during that period. In contrast, HPLC technique has determined the purity of bioethanol was 89.07% compared to 99% absolute ethanol which is possible to increase the purity according to the biochemical method. This study illustrated that may be commercially bioethanol produced in the future by the development of technology-based on genetic modification of bacteria.