Optimization of Medium Constituents for the Production of Bioethanol from Cashew Apple Juice Using Doehlert Experimental Design

Cashew apples (Anacardium occidentale), considered an agriculture waste of the cashew nut industry, are discarded in the field after removing the nut. In this investigation, cashew apple juice was utilized as substrate for the production of ethanol (an economical and renewable energy source) using Saccharomyces cerevisiae NCIM 3190 under submerged fermentation (SmF) at shake flask level. Statistical experimental designs were applied for the optimization of medium constituents for bioethanol production by Saccharomyces cerevisiae NCIM 3190 in submerged fermentation. The maximum ethanol production from cashew apple juice was found to be 65.75 g/l when the optimized medium constituents of the fermentation medium were yeast extract concentration at 2.35 g/l, substrate at 491.65 g/l, and EDTA at 0.51 g/l. STATISTICA 6.0 was used for implementing the Doehlert experimental design.