Optimization of batch alcoholic fermentation of glucose syrup substrate

Journal Article · Sat Aug 01 04:00:00 EDT 1981 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260230810· OSTI ID:5393061

Chen, S L

The quantitative effects of substrate concentration, yeast concentration, and nutrient supplementation on ethanol content, fermentation time, and ethanol productivity were investigated in a Box-Wilson central composite design experiment, consisting of five levels of each variable. High substrate concentration, up to 30 degrees Brix, resulted in higher ethanol content (i.e., up to 15.7% w/v or 19.6% v/v) but longer fermentation time and hence lower ethanol productivity. Increasing yeast concentration, on the other hand, resulted in shorter fermentation time and higher ethanol productivity. Higher levels of nutrient supplementation generally led to shorter fermentation time and higher productivity. The highest ethanol productivity of about 21 g ethanol h was obtained at low substrate concentration (i.e., 12 degrees Brix), low alcohol content (i.e., 6% by weight), high yeast concentration (i.e., 4.4%), and high supplementation of yeast extract (i.e., 2.8%). Productivity of this magnitude is substantially higher than that of the traditional batch fermentation or fed-batch fermentation. It is comparable to the results of continuous fermentation but lower than those of vacuum fermentation. Optimal conditions for maximal ethanol productivity can be established by a multiple regression analysis technique and by plotting the contours of constant response to conform to the constraints of individual operations. (Refs. 12).

• Research Organization: Universal Foods Corp., Milwaukee, WI 53202
• OSTI ID: 5393061
• Journal Information: Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 23:8; ISSN BIBIA
• Country of Publication: United States
• Language: English

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59 BASIC BIOLOGICAL SCIENCES
ALCOHOLS
BATCH CULTURE
BIOCONVERSION
BIOSYNTHESIS
CONTINUOUS CULTURE
ETHANOL
FERMENTATION
FUNGI
HYDROXY COMPOUNDS
MATHEMATICS
MICROORGANISMS
NUTRIENTS
OPTIMIZATION
ORGANIC COMPOUNDS
PLANTS
PRODUCTION
REGRESSION ANALYSIS
STATISTICS
SUBSTRATES
SYNTHESIS
VACUUM FERMENTATION
YEASTS