A comparative study on ethanol fermentation of sugar using immobilized and free cell yeast

• Main Authors: Laburada, Jennifer, Tuason, Stella, Villar, Bernardo
• Format: text
• Language: English
• Published: Animo Repository 1989
• Subjects: Ethanol fermentation; Fermentation; Chemical Engineering
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/7304
• Institution: De La Salle University

Continuous -flow fermentation of sugar into ethanol was performed using free cell and immobilized yeast. In free cells runs, alcohol was produced at an average concentration of 4.2 percent v/v (32.77 g/l). The alcohol fermentation efficiency was 75 percent for a duration of 52 hours. Immobilized yeast was prepared using a 4 percent w/v Kappa-Carrageenan solution with Saccharomycescerevisiae. The average alcohol concentration obtained was 7 percent v/v (54.65 g/l) at an alcohol fermentation efficiency of 85 percent. In both systems, 5 percent w/w yeast loadings were introduced for each run utilizing a 1500 mL U-tube fermentor. Substrate was fed at 10 percent and 20 percent w/v concentrations for an average flowrate of 112.5 ml/hr.