The aim of this project work was to evaluate the effect of bacteria – Serratia in the enzymatic hydrolysis of Foolscap [FS] and Newspaper [NP] into fermentable or reducing sugars. The effect of temperature and hydrolysis time (number of days) on the extent of concentration of reducing sugar yield were assessed and quantified using Dinitrosalicylic acid test method (DNS). A proximate analysis was carried out on the substrate before hydrolysis. Alkaline pre-treatment using sodium hydroxide and deinking process for the removal of paper with ink for higher susceptibility of the substrate before the enzymatic hydrolysis were carried out. The temperature effect on the waste sample were analysed at 37°C, 40°C and 45°C for 7 days, it was observed that at 37°C, saccharification was higher than at 40°C and 45°C. The general observation was in that Serratia had a very good effect on the waste paper samples. A 3-D surface plot revealed that the yield of sugar increased along with the hydrolysis time (number of days), with Foolscap having the highest yield of about 21mg/ml. The comparative analysis shows that the highest yield was obtained at the temperature of 37°C, for both substrates used.
Waste paper is known to be the major component of organic solid waste. In this research, waste paper was used as a feedstock for the production of fermentable sugar with the aid of two (2) microorganisms. The waste papers used included newspaper, office paper and foolscap paper. Enzymatic hydrolysis was carried out on the waste papers after the alkaline treatment using Aspergillus niger and Pseudomonas aeruginosa at different temperatures of 25°C, 37°C and 42°C. The highest yield was obtained from the foolscap paper, which produced reducing sugar at a maximum concentration of 486.66 mg/L after two weeks using Pseudomonas aeruginosa at 37°C. On the other hand, hydrolysing using Aspergillus niger, produced reducing sugar at a maximum concentration of 365 mg/L at an optimum temperature of 25°C with office paper.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.