Ethanol Production from Raw Satsuma Mandarin Peel without Cooking by Using Enzyme Preparation of Aspergillus niger Cultured in the Medium Containing Peel Wastes

Abstract

Alcoholic fermentation of raw Satsuma mandarin peel was carried out by a nonconventional method. The enzymes used for liquefaction and saccharification were hydrolases of Aspergillus niger cultured in the medium containing Satsuma mandarin peel as substrate. A 5.2g of ethanol was produced from 100g of raw material in a day. Distillate obtained from raw citrus peel gave out fragrance originated from volatile oils, and high boiling compounds such as d-limonene, citronellal, linalool and α-terpineol were detected. The crude protein content of residue after alcoholic fermentation was 19.4%. Therefore, alcoholic production from peel wastes might be valuable to convert them to commercially valuable products such as liquor and animal feed.