Abstract
The chemical analysis of pomaces revealed the presence of significant amounts of fermentable sugars that are retained in pomace after pressing of fruits or vegetables. Present study deals with bioethanol production by yeast fermentation using pomace waste. Seven different varieties of fruits (apple, grape, pineapple, pomegranate and orange) and vegetables (carrot and beetroot) pomaces were used. Individual pomace and combination of pomace extracts were fermented for ethanol production in which individual grape pomace extract gives highest yield of 2.6g ethanol, where as grape-apple, grape-pineapple and orange-grape combined pomace media produced a yield of 3.1, 3.0 and 3.0 g ethanol per 10g reducing sugars respectively which is 10–15% more bioethanol yield compared to regular medium for yeast strain.
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