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Investigation of the effect of yeast strains on the process of alcoholic fermentation in the production of bioethanol from grape waste
https://doi.org/10.15518/isjaee.2024.06.031-037
Abstract
This article describes the properties of yeast strains used in the production of bioethanol by processing grape waste, and their effect on raw materials. Methods for producing second-generation biofuels are one of the most relevant topics of our time. The production of biofuels from food waste helps to solve two problems that arise simultaneously. Firstly, the negative impact on the environment is reduced through the disposal of food waste. Secondly, as a result of economic and demographic growth, the increasing demand for energy resources is being met. during the study, a strain of yeast belonging to the Saccharomyces class was compared with each other and recommended for the production of bioethanol in relation to the results of the study.
About the Authors
Z. Z. Jamalov
Jizzakh Polytechnic Institute
Uzbekistan
Uzbekistan
Jamalov Zokhid Zafarovich - doctor of philosophy in technical sciences (PhD), Faculty of Industrial Technologies.
130100, Jizzakh region, Jizzakh, Islam Karimov Avenue, building 4
J. A. Shamshiev
Jizzakh Polytechnic Institute
Uzbekistan
Uzbekistan
Education: Kazan Federal University (postgraduate studies); Tashkent State Agrarian University (Master’s degree).
130100, Jizzakh region, Jizzakh, Islam Karimov Avenue, building 4
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Review
For citations:
Jamalov Z.Z., Shamshiev J.A. Investigation of the effect of yeast strains on the process of alcoholic fermentation in the production of bioethanol from grape waste. Alternative Energy and Ecology (ISJAEE). 2024;(6):31-37. (In Russ.) https://doi.org/10.15518/isjaee.2024.06.031-037
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