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Research Detail

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Md. Fakruddin
Industrial Microbiology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh.

Md. Abdul Quayum
Department of Mathemetics and Natural Sciences, BRAC University, Dhaka, Bangladesh.

Monzur Morshed Ahmed
Industrial Microbiology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh.

Naiyyum Choudhury
Department of Mathemetics and Natural Sciences, BRAC University, Dhaka, Bangladesh.

Ethanol production by Saccharomyces cerevisiae is affected not only by fermentation conditions (temperature, pH and sugar concentration) but also by the intrinsic factors e.g., culture medium, dissolved O2, immobilization and other micronutrients. In order to investigate the influence of key factors on ethanol production by S. cerevisiae, a laboratory strain S. cerevisiae IFST-072011 was used in this study. Several fermentation runs were carried out varying temperature, pH, sugar concentration, aeration, immobilization and supplementation of metal ions employed. Experimental data on several fermentation runs showed that reducing sugar concentration ranged between 5-6%, temperature of 30°C and pH between 5.0 and 6.0 were optimum for maximum yield of ethanol by S. cerevisiae IFST-072011.The strain produced 86.9 g L-1 ethanol by free cells using the initial reducing sugar concentration 5.50% at 48 h under shaking condition. Maximum yield of ethanol 94.8 g L-1 was produced by immobilized cells using the reducing sugar concentration 5.50% at 48 h. Ethanol production was higher by immobilized cells in shaking conditions than free cells with same culture conditions. Influence of boron, chromium, copper and magnesium was investigated on ethanol production. Only chromium was found to show slight stimulatory effect on ethanol production.

  Ethanol, Molasses, Optimization, Saccharomyces cerevisiae, Immobilization
  Industrial Microbiology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh.
  
  
  Food Safety and Security
  Gur

To investigate the influence of key factors on ethanol production by S. cerevisiae.

Saccharomyces cerevisiae IFST-072011 was obtained from culture collection pool of Industrial Microbiology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh. The strain was cultured and maintained on Yeast Malt Agar, medium obtained from Hi-Media (India) and used as working organism for the experiment. In this study molasses were used as carbon source for ethanol fermentation by the yeast strain and were obtained from local market. The molasses were pretreated with concentrated sulfuric acid to remove the sludge e.g., colloids, particles, sand etc. and also to kill organisms. 1 kg molasses is diluted with 0.5 L distilled water and 0.001% concentrated Sulfuric acid were added. It was then heated to the boiling and allowed to cool down for experimental use. The concentration of reducing substances (sugar) of fermentation media was measured by DNS method. Ethanol concentration in the fermentation broth was measured by Redox titration (Micro-diffusion) method. Two hundred fifty milliliter of sterile fermentation medium containing g L-1: pre-treated molasses 250, yeast extract 3 and urea 0.1 was prepared in 500 mL Erlenmeyer flasks, the initial pH of the medium was adjusted 6.0. The medium was inoculated with 1000 μL of 24 h culture (108 CFU mL-1). The fermentation runs were carried out at varying temperature, pH and agitation (rpm).

  Biotechnology, 11(4): 248-252, 2012, ISSN 1682-296X
  DOI: 10.3923/biotech.2012.248.252, URL: http://scialert.net/abstract/?doi=biotech.2012.248.252
Funding Source:
1.   Budget:  
  

From the present results, it can be concluded that a successful fermentation process depends on sugar concentration of the medium and nutritional parameters. The maximum production of ethanol was obtained after 48 h of incubation at 115 rpm with 5.50% reducing Sugar, pH 6.0, 30°C temperature. At this condition 97.17 g L-1 ethanol produced by free cells and 102.70 g L-1 ethanol produced by immobilized cells of S. cerevisiae IFST-072011. Immobilized cells were better in terms of ethanol production than free cells. Some metals such as Boron, Chromium etc. had stimulatory effect on ethanol production. This strain can be used for industrial production of ethanol from molasses.

  Journal
  


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