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Optimization of fermentation conditions for alcohol production
Author(s) -
Bowman Llewellyn,
Geiger Edwin
Publication year - 1984
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260261214
Subject(s) - fermentation , hydrolysis , alcohol , starch , chemistry , central composite design , food science , ethanol , degree (music) , ethanol fermentation , biochemistry , chromatography , response surface methodology , acoustics , physics
The quantitative effects of carbohydrate levels, degree of initial saccharification, glucoamylase dosage, temperature, and fermentation time were investigated using a Box–Wilson central composite design protocol. With Saccharomyces cerevisiae ATCC 4126, it was found that the use of a partially saccharified starch substrate markedly increased yields and attainable alcohol levels. Balancing the degree of initial saccharification with the level of glucoamylase used to complete hydrolysis was found necessary to obtain optimum yields. The temperature optimum was found to be 36°C. The regression equations obtained were used to model the fermentation in order to determine optimum fermentation conditions.