Micellar Action of Sodium Cocoyl Glutamate (SCG) in Enhancing Ethanol Production from Molasses by S. cerevisiae NCIM-1267

The application of eco-friendly surfactants in fermentation processes has gained increasing attention for enhancing microbial efficiency and product yield. In this study, the micellar role of Sodium Cocoyl Glutamate (SCG), a biodegradable amino acid-based surfactant, was investigated in ethanol production from natural source molasses using Saccharomyces cerevisiae NCIM-1267. The micellar system formed by SCG was found to improve substrate availability, facilitate nutrient transport, and reduce inhibitory stress on yeast cells during fermentation. Enhanced cell membrane permeability and better interaction between hydrophobic substrates and microbial cells contributed to higher ethanol yield compared to control fermentations without SCG. The findings suggest that the incorporation of SCG in the fermentation medium can serve as a sustainable and effective strategy to optimize ethanol bioproduction from molasses, with potential applications in industrial-scale bioethanol 'production. In the present communication micellar action of SCG in enhancing ethanol production from molasses by Saccharomyces cerevisiae NCIM-1267 has been assessed. It has been observed that the micelle SCG acts as a good modulator and stimulator, therefore; enhances the yield of ethanol to an extent of 3.768%higher in comparison to control when 25% molasses solution is allowed to ferment at pH 5.2, temperature 300C and incubation period of 50 hrs along with some rich ingredients.