Increase in Ethanol Production Efficiency from Sweet Sorghum Juice by Saccharomyces cerevisiae

• Main Authors: Benjaporn Sriputorn, Pattana Laopaiboon, Lakkana Laopaiboon
• Format: บทความวารสาร
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=7659; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63830
• Institution: Chiang Mai University

This research aimed to increase ethanol production efficiency from sweet sorghum juice (SSJ) in terms of ethanol productivity (Qp) and concentration (PE) by Saccharomyces cerevisiae. The growth rate of two ethanol-producing yeast strains, i.e., S. cerevisiae NP01 and SSJ01KKU was determined. The specific growth rate and maximum cell counts of SSJ01KKU in SSJ containing 100 g L-1 of total sugars were higher than those of NP01. Urea addition to the SSJ medium did not promote the growth of SSJ01KKU, and its optimum growth temperature was 32 °C. Then, central composite design (CCD) in conjunction with response surface methodology (RSM) was used to optimize the initial sugar and urea concentrations in SSJ for the highest Qp and PE values. Ethanol fermentations were carried out in batch mode at 32°C, with an initial cell count of ~5´107 SSJ01KKU cells mL-1. The results showed that the optimum conditions for the maximum predicted Qp (2.82 g L‑1 h‑1) were 176 g L-1 of sugar and 2.68 g L-1 of urea (condition A); whereas the optimum conditions for the maximum predicted PE value (100.04 g L-1) were sugar and urea concentrations of 227 and 2.94 g L-1, respectively (condition B). When the verification experiments under both conditions were done, the experimentally derived PE and Qp values were very closed to the predicted values. When the initial cell counts for the ethanol fermentations were increased to ~1´108 cells mL-1, the PE values were unchanged, but the Qp values increased to 3.65 and 2.93 g L-1 h-1 for conditions A and B, respectively.