Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste

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Title
Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste
Author(s)
J K Kim; Baek Rock Oh; H J Shin; C Y Eom; S W Kim
Bibliographic Citation
Process Biochemistry, vol. 43, no. 11, pp. 1308-1312
Publication Year
2008
Abstract
Response surface methodology (RSM) based on the 23 factorial central composite design (CCD) was applied to optimize the conditions of enzymatic saccharification and ethanol fermentation using food waste. Optimum conditions were found to be saccharification pH of 5.20, enzyme reaction temperature of 46.3 °C, enzyme concentration of 0.16% (v/v), fermentation pH of 6.85, fermentation temperature of 35.3 °C, and fermentation time of 14 h. The model predicted that maximum concentration of reducing sugar and ethanol under the above optimum conditions were 117.0 g reducing sugar/L and 57.6 g EtOH/L, respectively. Experimental results were in close agreement with model prediction with 120.1 g reducing sugar/L and 57.5 g EtOH/L, respectively.
Keyword
bioenergybiomassethanol fermentationfood wasteresponse surface methodologysaccharification
ISSN
0032-9592
Publisher
Elsevier
DOI
http://dx.doi.org/10.1016/j.procbio.2008.07.007
Type
Article
Appears in Collections:
Jeonbuk Branch Institute > Microbial Biotechnology Research Center > 1. Journal Articles
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