Review Article | Volume 1 Issue 1 (2025) | Published in 2025-06-02
Bioethanol from rice straw via enzymatic scarification
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Abstract
This study aims to bridge this research gap by optimizing the enzymatic scarification and fermentation processes using immobilized Saccharomyces cerevisiae yeast to produce bioethanol from rice straw. Enzymatic scarification and fermentation with immobilized Saccharomyces cerevisiae yeast produce bioethanol from rice straw in this work. The study was conducted in Iraq, where rice cultivation is common and rice straw offers lignocellulosic biomass for biofuel.The procedure began with pretreatment and ended with ethanol recovery. Rice straw was mechanically and chemically prepared to release cellulose and hemicellulose. Enzymatic hydrolysis using cellulose and hemicellulose enzymes released reducing sugars from preprocessed biomass. S. cerevisiae yeast cells were caught and immobilized in calcium alginate beads, resulting in over 95% vitality. The fermentation process produced more ethanol with immobilized yeast than without. Process improvements allowed 96-hour ethanol peak concentrations of 25 g/L. The crude ethanol was distilled to 95% purity. Ethanol production yielded 48 grams per liter, a 94% efficiency. Scarification, fermentation, and ethanol production were evaluated using many criteria. The pretreatment mix and sugar release kinetics improved enzymatic hydrolysis. The stability and viability of immobilized cells proved alginate entrapment's strength. HPLC analysis verified product ethanol concentration and purity. This research suggests utilizing rice straw and immobilized yeast to make bioethanol in Iraq. Implementation may include agricultural waste management and renewable energy programs. Expanding and commercializing this technology might make it a sustainable fuel. Optimizing scarification and fermentation procedures for lignocellulosic biomass conversion is shown by the study.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright (c) 2025 The AuthorsHow to cite
10.3390/ani15040592