Optimization of Agitation and Aeration for Very High Gravity Ethanol Fermentation from Sweet Sorghum Juice by Saccharomyces cerevisiae Using an Orthogonal Array DesignReportar como inadecuado


Optimization of Agitation and Aeration for Very High Gravity Ethanol Fermentation from Sweet Sorghum Juice by Saccharomyces cerevisiae Using an Orthogonal Array Design


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1

Graduate School, Khon Kaen University KKU, Khon Kaen 40002, Thailand

2

Department of Biotechnology, Faculty of Technology, Khon Kaen University KKU, Khon Kaen 40002, Thailand

3

Fermentation Research Center for Value Added Agricultural Products FerVAAP, Khon Kaen University KKU, Khon Kaen 40002, Thailand

4

Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University KKU, Khon Kaen 40002, Thailand

5

Center for Alternative Energy Research and Development AERD, Khon Kaen University KKU, Khon Kaen 40002, Thailand





*

Author to whom correspondence should be addressed.



Abstract Optimization of three parameters: agitation rate A; 100, 200 and 300 rpm, aeration rate B; 0.5, 1.5 and 2.5 vvm and aeration timing C; 2, 4 and 6 h, for ethanol production from sweet sorghum juice under very high gravity VHG, 290 g L−1 of total sugar conditions by Saccharomyces cerevisiae NP 01 was attempted using an L9 34 orthogonal array design. The fermentation was carried out at 30 °C in a 2-L bioreactor and the initial yeast cell concentration was approximately 2 × 107 cells mL−1. The results showed that the optimum condition for ethanol fermentation should be A2B3C2 corresponding to agitation rate, 200 rpm; aeration rate, 2.5 vvm and aeration timing, 4 h. The verification experiments under the optimum condition clearly indicated that the aeration and agitation strategies improved ethanol production. The ethanol concentration P, productivity Qp and ethanol yield Yp-s were 132.82 ± 1.06 g L−1, 2.55 ± 0.00 g L−1h−1 and 0.50 ± 0.00, respectively. Under the same condition without aeration agitation rate at 200 rpm, P and Qp were only 118.02 ± 1.19 g L−1 and 2.19 ± 0.04 g L−1h−1, respectively while Yp-s was not different from that under the optimum condition. View Full-Text

Keywords: aeration; agitation; ethanol fermentation; orthogonal array design; Saccharomyces cerevisiae; very high gravity aeration; agitation; ethanol fermentation; orthogonal array design; Saccharomyces cerevisiae; very high gravity





Autor: Naulchan Khongsay 1, Lakkana Laopaiboon 2,3, Prasit Jaisil 4 and Pattana Laopaiboon 2,5,*

Fuente: http://mdpi.com/



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