Parametric Study on Ethanol Fermentation of Sweet Sorghum [Sorghum bicolor (L). Moench.] SPV 422 Syrup Using Schizosaccharomyces pombe
Author : Codia, Emmanuel Olivenza
Major Adviser : Demafelis, Rex B.
Committee Members : Borines, Myra G.; Guerrero, Gino Apollo M.
Year : 2015
Month : July
Type : Thesis
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The increase in demand for ethanol due to the increase in the blending requirements mandated by the Biofuels Act of 2006 triggered the search for potential feedstock for bioethanol production. Sweet sorghum (SPV 422), a variety with high fermentable sugar content is being studied along with different microorganisms, especially yeast that would produce the maximum amount of ethanol given different conditions. In this study, Schizosaccharomyces pombe obtained from PNCM-BIOTECH was used as the fermenting microorganism. Factors tested were initial pH (pH 4 and pH 5), initial Brix (20 and 25 OBrix) and inoculum loading (10% and 20%v/v). It was found that out of these three factors, only initial Brix is significant to Schizosaccharomyces pombe over the range of values tested. The increase in initial brix from 20 OBrix to 25 OBrix has a positive effect on the amount of ethanol produced and amount of reducing sugar consumed. Highest ethanol content of 5.06 % v/v with a reducing sugar consumption of 67 mg/mL solution was observed at pH 4, 25 OBrix and 10% v/v inoculum loading. Time profile with this set of parameters reveals a sluggish fermentation but proves the ability of the fission yeast to ferment even at high sugar concentration.
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