Journal
ENZYME AND MICROBIAL TECHNOLOGY
Volume 38, Issue 1-2, Pages 209-214Publisher
ELSEVIER SCIENCE INC
DOI: 10.1016/j.enzmictec.2005.06.002
Keywords
co-immobilization; amyloglucosidase; sago starch; ethanol; response surface methodology
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Statistical experimental design was used to optimize the conditions of simultaneous saccharification and fermentation (SSF), viz. temperature, pH and time of fermentation of ethanol from sago starch with co-immobilized amyloglucosidase (AMG) and Zymomonas mobilis MTCC 92 by submerged fermentation. Maximum ethanol concentration of 55.3 all was obtained using a starch concentration of 150 g/l. The optimum conditions were found to be a temperature of 32.4 degrees C, pH of 4.93 and time of fermentation of 17.24 h. Thus, by using SSF process with co-immobilized AMG and Z mobilis cells MTCC 92, the central composite design (CCD) was found to be the most favourable strategy investigated with respect to ethanol production and enzyme recovery. (c) 2005 Elsevier Inc. All rights reserved.
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