Fermentation variables for the fermentation of glucose and xylose using Saccharomyces cerevisiae Y-2034 and Pachysolan tannophilus Y-2460
نویسندگان
چکیده
The fermentation variables (temperature, pH and agitation) were optimized by response surface methodology (RSM) alogorithm, Design Expert 7.1 and a response quadratic model was generated that revealed a correlation between all these parameters and also provided 23 solutions for process validation. Under the optimized conditions, the effect of inoculum size revealed 5.0 and 2.5% (v/v) of Saccharomyces cerevisiae Y-2034 and Pachysolan tannophilus Y-2460, respectively as optimum for sequential fermentation. The optimization of sequential fermentation led to improvement in total ethanol yield from 20.61 to 22.24 g L.
منابع مشابه
Continuous fermentation of feed streams containing D-glucose and D-xylose in a two-stage process utilizing immobilized Saccharomyces cerevisiae and Pachysolen tannophilus.
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