cover image: IMPROVEMENT OF ETHANOL PRODUCTION FROM YAM BEAN BY THERMO-TOLERANT YEAST Saccharomyces cerevisiae RMU Y-10 USING AN ORTHOGONAL ARRAY DESIGN

20.500.12592/jf0brm

IMPROVEMENT OF ETHANOL PRODUCTION FROM YAM BEAN BY THERMO-TOLERANT YEAST Saccharomyces cerevisiae RMU Y-10 USING AN ORTHOGONAL ARRAY DESIGN

10 Jun 2021

The highest ethanol concentration of 51.2 g/L, with yield (Yp/s) and productivity (Qp) values of 0.51 and 0.71 g/L.h, respectively, was obtained under the optimal conditions of 9 g/L YE, 0.75 g/L DAP and 0.5 g/L MgSO4. [...] The yam bean of ethanol production, the concentration and juice was extracted by mechanical pressing and several types of nitrogen compounds and stored at -20 ºC. [...] The The effect of MgSO4 on ethanol production concentration was influenced in the order of YE, medium had been investigated. [...] The maximum DAP, and MgSO4 concentrations, and optimum ethanol concentration was achieved when levels of the factors were A3B3C , corresponding the 0.50 g/L MgSO4 was supplemented into 1 to YE at 9 g/L, DAP at 0.75 g/L and MgSO at the medium. [...] Figure 2 shows the change in ethanol The increasing amounts of MgSO in the concentrations with the variation of three 4fermentation medium did not enhance ethanol parameters.
Pages
9
Published in
Malaysia