Ethanol production from Kinnow mandarin (Citrus reticulata) peels via simultaneous saccharification and fermentation using crude enzyme produced by Aspergillus oryzae and the thermotolerant Pichia kudriavzevii strain

Table 5 Comparative study of results obtained in the present study with those of previous investigations

Substrate	Pretreatment process		Microorganism used	Fermentation temperature (°C)	Ethanol concentration (g l^-1)	Volumetric productivity (g l^-1 h^-1)	Reference
Substrate	Primary	Secondary	Microorganism used	Fermentation temperature (°C)	Ethanol concentration (g l^-1)	Volumetric productivity (g l^-1 h^-1)	Reference
Kinnow waste	Autoclave–sterilization at 15 psi for 15 min	SSF using commercial enzymes and galactose adapted cells	Saccharomyces cerevisiae	37	43.0	3.50	Oberoi et al. 2011
Orange peel hydrolysate	Separate hydrolysis and fermentation (SHF)		S. cerevisiae and Kluveromyces marxianus	35	37-40	0.50–0.55	Wilkins et al. 2007a
Citrus peel waste	Live steam 150–160°C for 2–4 min	SSF with commercial enzymes	S. cerevisiae	37	42	1.75	Wilkins et al. 2007b
Orange peel	0.5% (w/v) H₂SO₄ at 121°C for 15 min	Dilute acid hydrolysis	S. cerevisiae	30	30.3	3.37	Oberoi et al. 2010c
Kinnow:banana peel (4:6)	Autoclave–sterilization at 15 psi for 1 h	Enzymatic hydrolysis with crude enzymes	Pachysolen tannophillus and S. cerevisiae	30	26.84	0.74	Sharma et al. 2007
Citrus peel waste	High pressure steam at 70 psi	Enzymatic hydrolysis with commercial enzymes	S. cerevisiae	38	32.4	1.8	Zhou et al. 2008
Kinnow peel	Autoclave– sterilization at 15 psi for 15 min	Enzymatic hydrolysis with crude enzymes	Pichia kudriavzevii	40	33.87	2.82	This study

ISSN: 1869-2044