Parametric study on ethanol fermentation of sweet sorghum (Sorghum bicolor (L.) Moench) SPV 422 syrup using Schizosaccharomyces pombe

Date

7-2015

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Rex B. Demafelis

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

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 fermentadle 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 fermenting microorganism. Factors tested were initial pH (pH 4 and pH5), initial Brix (20 and 25° Brix) 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° Brix 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 67mg/mL solution was observed at pH 4,25° Brix 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.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993.5 2015 E62 /C63

Document Type

Thesis

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