Parametric Study on Ethanol Fermentation of Sweet Sorghum (Sorghum bicolor (L.) Moench ‘SPV 422’) using Saccharomyces cerevisiae 2011
Author : Resol, Ma. Regina Gramo
Major Adviser : Demafelis, Rex B.
Committee Members : Borines, Myra G.; Dizon, Lisa Stephanie H.; Guerrero, Gino Apollo M.; Movillon, Jovita A.
Year : 2016
Month : June
Type : Thesis
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Ethanol fermentation of sweet sorghum (SPV 422) syrup was conducted using Saccharomyces cerevisiae 2011. Different parameters were tested such as the effect of pH (4.5 and 5.5), initial Brix (20 ̊Brix and 25 ̊Brix) and incubation temperature (30 ̊C and 40 ̊C). A 2ᵏ factorial design with replicates was used. After performing statistical analysis, pH and temperature were found to have a significant effect on ethanol while all parameters significantly affected the total sugars consumption. For the reducing sugar consumption, only the initial sugar concentration was found to have a significant effect. Phenol- Sulfuric Acid Analysis and DNS Analysis were carried out for the determination of the total sugar concentration and reducing sugar concentration, respectively. Highest total sugar consumption of 87.60 % was recorded at pH 4.5, 20 ̊Brix and 40 ̊C while highest reducing sugar consumption of 86.04 % was recorded at pH 4.5, 20 ̊Brix and 30 ̊C. High-Performance Liquid Chromatography (HPLC) was used to analyze the ethanol concentration of the samples. Highest ethanol concentration of 7.69 % v/v was observed at pH 4.5, 25 ̊Brix and 30 ̊C incubation temperature. A fermentation profile of the same run was constructed and a fermentation efficiency of 27.92 % was achieved.
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