|
Effectof initial cell, yeast extract and sugar concentrations onethanol production from molasses by thermotolerantyeast Saccharomyces cerevisiaeRMU Y-10 |
|---|---|
| รหัสดีโอไอ | |
| Creator | Kanlayani Charoensopharat |
| Title | Effectof initial cell, yeast extract and sugar concentrations onethanol production from molasses by thermotolerantyeast Saccharomyces cerevisiaeRMU Y-10 |
| Contributor | Kitipong Wechgama |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2562 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 24 |
| Journal No. | 2 |
| Page no. | 1-6 |
| Keyword | Ethanol, Thermotolerant yeast, Orthogonal array design, Molasses |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://www.tci-thaijo.org/index.php/APST/article/view/111758 |
| ISSN | 2539-6293 |
| Abstract | Effect of fermentation factors, i.e., initial cell (5-15%), yeast extract (3-9 g/l) and initial sugar concentrations (120-220 g/l) on ethanol production from molasses using thermotolerant yeast Saccharomyces cerevisiae RMU Y-10 were investigated. An L9(34)orthogonal array design was used to optimizethe fermentation factors, and the fermentation experiment was carried out at 37?C using batch mode. Results showed that initial sugar concentrationhad a major effect on ethanol production, followed by yeast extract and initial cell concentrations, respectively. Optimum initial cell, yeast extract and initial sugar concentrations for ethanol production by thermotolerant yeast S. cerevisiae RMU Y-10 were 15% (v/v), 3 and 120 g/l. Highest ethanol concentration(56.62 g/l), ethanol yield (0.50) and ethanol productivity (1.57 g/l/h)were achieved under optimum fermentation conditions. Results also showed that ethanol concentrations obtained under the optimum conditions were 25.82, 94.04 and 64.55% greater than those in YM medium (control 1), molasses only (control 2) and molasses supplemented with YM medium (control 3) experiments, respectively withfermentation time reduced to 36 h. |
