Effect of initial cell, yeast extract and sugar concentrations on ethanol production from molasses by thermotolerant yeast Saccharomyces cerevisiae RMU Y-10
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Published:
Mar 11, 2019
Keywords:
Ethanol Thermotolerant yeast Orthogonal array design Molasses
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Abstract
Effect of fermentation factors, i.e., initial cell (5-15%), yeast extract (3-9 g/l) and initial sugar concentrations (120-220 g/l) on ethanol production from molasses using thermotolerant yeast Saccharomyces cerevisiae RMU Y-10 were investigated. An L9 (34) orthogonal array design was used to optimize the fermentation factors, and the fermentation experiment was carried out at 37°C using batch mode. Results showed that initial sugar concentration had a major effect on ethanol production, followed by yeast extract and initial cell concentrations, respectively. Optimum initial cell, yeast extract and initial sugar concentrations for ethanol production by thermotolerant yeast S. cerevisiae RMU Y-10 were 15% (v/v), 3 and 120 g/l. Highest ethanol concentration (56.62 g/l), ethanol yield (0.50) and ethanol productivity (1.57 g/l/h) were achieved under optimum fermentation conditions. Results also showed that ethanol concentrations obtained under the optimum conditions were 25.82, 94.04 and 64.55% greater than those in YM medium (control 1), molasses only (control 2) and molasses supplemented with YM medium (control 3) experiments, respectively with fermentation time reduced to 36 h.
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How to Cite
Charoensopharat, K., & Wechgama, K. (2019). Effect of initial cell, yeast extract and sugar concentrations on ethanol production from molasses by thermotolerant yeast Saccharomyces cerevisiae RMU Y-10. Asia-Pacific Journal of Science and Technology, 24(2), APST–24. https://doi.org/10.14456/apst.2019.15
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Research Articles
References
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[22] Ozmihci, S., Kargi, F. Effects of feed sugar concentration on continuous ethanol fermentation of cheese whey powder solution (CWP). Enzyme Microb. Technol. 2007;41:876–880.
[2] Ariyajaroenwong, P., Laopaiboon, P., Laopaiboon, L. Capability of sweet sorghum stalks as supporting materials for yeast immobilization to produce ethanol under various fermentation processes. J. Taiwan Inst. Chem. Eng. 2015;49:79-84.
[3] Kiran, S.N., Sridhar, M., Suresh, K., Banat, I.M., Venkateswar, R.L. Isolation of thermotolerant, osmotolerant, flocculating Saccharomyces cerevisiae for ethanol production. Bioresour. Technol. 2000;72(1):43-46.
[4] Limtong, S., Sringiew, C., Yongmanitchai, W. Production of fuel ethanol at high temperature from sugar cane juice by newly isolated Kluyveromyces marxianus. Bioresour. Technol2007;98:3367-3374.
[5] Sootsuwan, K., Irie, A., Murata, M., Lertwattanasakul, N., Thanonkeo, P., Yamada, M. Thermotolerant Zymomonas mobilis: comparison of ethanol fermentation capability with that of an efficient type strain. Open Biotechnol J. 2007;1:59-65.
[6] Nuanpeng, S., Thanonkeo, S., Yamada, M., Thanonkeo, P. Ethanol production from sweet sorghum juice at high temperatures using newly isolated thermotolerant yeast Saccharomyces cerevisiae DBKKU Y-53. Energies. 2016;9:253.
[7] Chamnipa, N., Thanonkeo, S., Klanrit, P., Thanonkeo, P. The potential of the newly isolated thermotolerant yeast Pichia kudriavzevii RZ8-1 for high-temperature ethanol production. Braz J Microbiol. 2018;49:378-391.
[8] Wechgama, K., Laopaiboon, L., Laopaiboon, P. Enhancement of batch butanol production from sugarcane molasses using nitrogen supplementation integrated with gas stripping for product recovery. Ind. Crops Prod. 2017;95:216-226.
[9] Thipawan, P., Nanthachad, T., Yuntayam, T., Paimarat, N., Phuduangchit, S. Isolation of thermotolerant yeasts isolated from local fruits for ethanol production. [dissertation]. Maha Sarakham: Rajabhat Maha Sarakham University; 2015
[10] Kurtzman, C.P., Robnett, C.J. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit ({26S}) ribosomal {DNA} partial sequences. Antonie van Leeuwenhoek. 1998;73(4):331-371.
[11] Harju, S., Fedosyuk, H., Peterson, K.R. Rapid isolation of yeast genomic DNA: Bust n' Grab. BMC Biotechnol. 2004;4:8.
[12] O’Donnell, K. Fusarium and its near relatives. In: Reynolds DR, Taylor JW, editors. The fungal holomorph: mitotic, meiotic and pleomorphic speciation in fungal systematics. CAB International. Wallingford; 1993
[13] Shafaghat, H., Najafpour, D.G., Rezaei1, S.P., Sharifzadeh-Baei, Mazyar. Ethanol production with natural carbon sources in batch and continuous fermentation using free and immobilized Saccharomyces cerevisiae. J Sci Ind Res (India) 2011;70:162-169.
[14] Charoensopharat, K., Wechgama, K. Isolation and Selection of Newly Thermotolerant Yeast from Edible Local Fruits for Ethanol Production from Cassava Starch. Prawarun Agr J. 2018;15 Suppl 1: 29-39.
[15] Farzaneh, A., Ehteshamzadeh, M., Mohammadi, M. Corrosion performance of the electroless Ni–P coatings prepared in different conditions and optimized by the Taguchi method. J Appl Electrochem 2011;41:19-27.
[16] Dubois, M., Gilles, K.A., Hamilton, J.R., Robers, P.A., Smith, F. Colourimetric Method for Determination of Sugar and Related Substances. Anal. Chem. 1956;28:350-356.
[17] Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. Wine Analysis and production. New York: Chapman Hall; 1995
[18] Laopaiboon, L., Nuanpeng, S., Srinophakun, P., Klanrit, P., Laopaiboon, P. Ethanol production from sweet sorghum juice using very high gravity technology: Effects of carbon and nitrogen supplementations. Bioresour Technol. 2009;100(18):4176-4182.
[19] Nuanpeng, S., Laopaiboon, L., Srinophakun, P., Klanrit, P., Jaisil, P., Laopaiboon, P. Ethanol production from sweet sorghum juice under very high gravity conditions. Electron Journal of Biotechnol. 2011;14:1.
[20] Jangchud, A. Product optimization In: Statistics for product development and application. Kasetsart University, Bangkok; 2006
[21] Tesnière, C., Delobel, P., Pradal, M., Blondin, B. Impact of Nutrient Imbalance on Wine Alcoholic Fermentations: Nitrogen Excess Enhances Yeast Cell Death in Lipid-Limited Must. PLoS One. 2013;8(4):61645.
[22] Ozmihci, S., Kargi, F. Effects of feed sugar concentration on continuous ethanol fermentation of cheese whey powder solution (CWP). Enzyme Microb. Technol. 2007;41:876–880.