Parametric study on ethanol production of a yeast isolate (1-TBF7y-1) using final molasses as fermenting medium for alcoholic beverages
Date
6-2016
Degree
Bachelor of Science in Chemical Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Jovita L. Movillon
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 yeast isolate which was determined to exhibit the characteristics of Schizosaccharomyces sp. and can tolerate up to 10% of initial ethanol concentration in a medium. The absorbance time profile was done to measure the growth of the organism via absorbance during the growth of the yeast isolate. It reached the peak of its exponential phase at approximately 8 hours. Evolution of gas considered as CO2, one of the products of fermentation, was observed in bubbles at 8th hour of fermentation. The use of weight difference method showed the further production of gas. Sampling for the ethanol concentration determination was done at 24th hour and 48th hour. ANOVA for the 24th hour interval indicated that the model, substrate concentration and lack of fit were significant at p-value<0.0001, with R^2=0.9228, Adjusted R^2=0.9185 and Predicted R^2 =0.9104. Ethanol concentration at 20 °Brix in %EtOH/Vsoln ranged from 7.36408% to 14.5404%. The ANOVA for the 48th hour interval indicated that the model, substrate concentration and interaction between temperature and substrate concentration, were significant at p-values <0.0001, <0.0001 and 0.0081, respectively the R^2=0.9675, and the Adjusted R^2=0.9614 and Predicted R^2=0.9453 were obtained. Ethanol concentration at higher 20 °Brix in %VEtOH/Vsoln ranged from 8.67% to 18.47%.
Language
English
Location
UPLB College of Engineering and Agro-Industrial Technology (CEAT)
Call Number
LG 993.5 2016 E62 M35
Recommended Citation
Malonzo, Mark Bien L., "Parametric study on ethanol production of a yeast isolate (1-TBF7y-1) using final molasses as fermenting medium for alcoholic beverages" (2016). Undergraduate Theses. 4434.
https://www.ukdr.uplb.edu.ph/etd-undergrad/4434
Document Type
Thesis