| Autor: | M. Narasimha Rao, C. Ayyanna, B. V.V. Ratnam, M. Damodar Rao, S. Subba Rao |
|---|---|
| Rok vydání: | 2003 |
| Předmět: |
Ethanol
Central composite design biology Physiology Starch food and beverages General Medicine biology.organism_classification Applied Microbiology and Biotechnology Zymomonas mobilis chemistry.chemical_compound Biochemistry chemistry Yield (chemistry) Ethanol fuel Fermentation Response surface methodology Food science Biotechnology |
| Zdroj: | World Journal of Microbiology and Biotechnology. 19:523-526 |
| ISSN: | 0959-3993 |
| Popis: | The quantitative effects of temperature, pH and time of fermentation were investigated on simultaneous saccharification and fermentation (SSF) of ethanol from sago starch with glucoamylase (AMG) and Zymomonas mobilis ZM4 using a Box–Wilson central composite design protocol. The SSF process was studied using free enzyme and free cells and it was found that with sago starch, maximum ethanol concentration of 70.68 g/l was obtained using a starch concentration of 140 g/l, which represents an ethanol yield of 97.08%. The optimum conditions for the above yield were found to be a temperature of 36.74 °C, pH of 5.02 and time of fermentation of 17 h. Thus by using the central composite design, it is possible to determine the accurate values of the fermentation parameters where maximum production of ethanol occurs. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink