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August 15, 2026Discover SustainabilityOpen Access

Comparative fermentation performance and HPLC volatile profiling of Saccharomyces strains utilizing fruit and vegetable processing waste for bioethanol production

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Authors

SSSurabhi SoniPBPriyam BhandariSFSolomon Workneh Fanta

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Overview

Comparative experimental study reveals superior bioethanol and ethyl acetate yields from peach pulp fermented with Saccharomyces cerevisiae 71B, highlighting sustainable food waste valorization.

Key Points

  • To evaluate the bioethanol production potential and volatile metabolite profiles of two commercial Saccharomyces yeast strains across four fruit and vegetable processing waste streams.
  • Fermented four waste streams (litchi, peach, orange, and carrot) under identical conditions using Saccharomyces cerevisiae (71B) and Saccharomyces bayanus (UVafermBC).
  • Monitored fermentation kinetics daily via °Brix reduction, recovered ethanol using a rotary vacuum evaporator, and quantified volatile metabolites (ethanol, methanol, ethyl acetate) using high-performance liquid chromatography (HPLC).
  • Peach pulp yielded the highest alcohol by volume (ABV: 16.9–19.9%) and maximum ethanol concentration (up to 151.6 mg/mL), whereas carrot juice yielded the lowest ABV (12.14–14.9%).
  • Saccharomyces cerevisiae strain 71B achieved 2.74–2.98% higher ABV than UVafermBC across all substrates and synthesized substantial ethyl acetate in fruit substrates (31.8–162.2 mg/mL), whereas UVafermBC produced minimal amounts.

Cite This Study

Soni et al. (2026) studied this question.

synapsesocial.com/papers/6a80199875c2e31742c8599dhttps://doi.org/10.1007/s43621-026-04326-y
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