ALCOHOLIC FERMENTATION OF FRESH AND SPOILED BANANA AND PINEAPPLE FOR ETHANOL PRODUCTION AND IDENTIFICATION OF SACCHAROMYCES CEREVISIAE

ABSTRACT This research investigates the potential of ethanol production through alcoholic fermentation of both fresh and spoiledbanana (Musa spp.) and pineapple (Ananas comosus) using saccharomyces cerevisiae. as the fermenting microorganism. The study aims to compareethanol yields from the two fruit types in different states (fresh and spoiled), and to identify the role and presence of S. cerevisiae during the fermentation process. Fruit substrates were prepared,sterilized, and inoculated with yeast cultures under controlled conditions. Fermentation was monitored over a period of days, and ethanol concentration was quantified using standard analytical methods. Microbiological analysis was conducted to confirm the presence of S.cerevisiae and evaluate its fermentation efficiency. The results revealed that both fresh and spoiled fruits are viable substrates for ethanol production, with spoiled fruits often yielding higher ethanol concentrations due to increased sugar availability from decomposition. S.cerevisiae was successfully isolated and identified as the dominant fermentative agent in all samples. This study demonstrates the feasibility of utilizing agricultural waste, such as spoiled fruits, for bioethanol production, offering an eco-friendly approach to waste management and renewable energy generation.