Abstract
Fermentation of slurry from pawpaw fruits ( Carica papaya L.) was carried out under conditions of non-sterilization, sterilization, pasteurization, and varying concentrations of yeast cells ( Saccharomyces carlsbergensis), incubation times and temperatures. For a slurry pH of 3.5, a maximum of 6.84% of ethanol was produced at yeast cell concentration of 4.3 × 10 8 cells/ml and for incubation time of ca. 24 hr at 25 °C. This value of ethanol compares well with 8–10% ethanol produced by the brewing and distilling industries by using conventional raw materials and fermentation techniques.
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