Application of a Statistical Technique to Investigate Calcium,Sodium, and Magnesium Ion Effect in Yeast Fermentation |
| |
Authors: | Dilek Soyuduru Mübeccel Ergun Ayşe Tosun |
| |
Institution: | (1) Chemical Engineering Department, Faculty of Architecture and Engineering, Gazi University, 06570 Maltepe, Ankara, Turkey |
| |
Abstract: | In this work, the dependence of the ethanol production using Saccharomyces cerevisiae 251TP(3-2) on calcium, sodium, and magnesium ion concentration and interaction effects were studied with the use of a statistical
experimental design. The parameters of the ethanol concentration model proposed on the basis of Box–Wilson experimental design
method were evaluated with the use of the experimental data. Comparison of the predicted values from the model with the experimentally
observed values showed that the model is a good fit. From the analysis of model equation, it was seen that sodium ion concentration
has significant main effects on ethanol production, and there is interactive effect only between calcium and magnesium. With
the use of developed model, maximum ethanol concentration of 3.73% (v/v) was obtained when calcium, sodium, and magnesium concentration were 1,515, 930, and 128 mg/L, respectively, for the 10%
sugar concentration in synthetic molasses. |
| |
Keywords: | Ethanolic fermentation Box– Wilson method Metal ion Saccharomyces cerevisiae |
本文献已被 PubMed SpringerLink 等数据库收录! |
|