EVALUATION OF INOCULUM'S SIZE, SUGAR CONCENTRATION & ADDING OF VITAMINS ON INDUSTRIAL PROCESS OF ALCOHOLIC FERMENTATION IN LAB SCALE

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SINAEI N.; ROAYAEE ARDEKANI M.; FOULADI J.

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Journal: IRANIAN JOURNAL OF BIOLOGY Year:2010 | Volume:23 | Issue:2 Page(s): 161-171

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Information Journal Paper

Title

EVALUATION OF INOCULUM'S SIZE, SUGAR CONCENTRATION & ADDING OF VITAMINS ON INDUSTRIAL PROCESS OF ALCOHOLIC FERMENTATION IN LAB SCALE

Author(s)

SINAEI N. | ROAYAEE ARDEKANI M. | FOULADI J. | Issue Writer Certificate

Keywords

OPTIMIZATIONQ2

INOCULUMQ3

SUGAR CONCENTRATIONQ3

ALCOHOLIC FERMENTATIONQ3

BIOTINQ3

PENTATONIC ACIDQ3

Abstract

At present bio-ethanol is considered as being one of the most important biotechnology products. In the world today, among which Saccharomyces cerevisiae yeast has the greatest usage in this industry. Moreover molasses is considered as an adequate carbon source for producing Ethanol in Iran due to its low cost and abundance, in addition to its large amount of sugar. The purpose of the study is first the OPTIMIZATION of INOCULUM' s size and subsequently the OPTIMIZATION of SUGAR CONCENTRATION in the crop yield. With due regards to the importance of vitamins, the effect of two vitamins, BIOTIN & PENTATONIC ACID, was also studied. Initially sugarcane molasses was analyzed and based on the chemical compounds of the analyzed molasses and the general formulation of yeast, the compound of the culture media as per productive industries was calculated. Following that various percentages of INOCULUM were added. Ultimately the quantity of the yield and productivity were computed and analyzed using statistical methods. The results showed that INOCULUM's size of 4% v/v had the highest productivity of Ethanol. In addition various brix of molasses were studied. The results showed that 17/5 brix (with a SUGAR CONCENTRATION of 110 g/l) had the highest productivity of Ethanol. Furthermore it was seen that the addition of BIOTIN to the intended culture media had a significant effect on the productivity of fermentation, whereas PENTATONIC ACID leads to decreasing in fermentation time and consequently an increase in productivity.

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APA: Copy

SINAEI, N., ROAYAEE ARDEKANI, M., & FOULADI, J.. (2010). EVALUATION OF INOCULUM'S SIZE, SUGAR CONCENTRATION & ADDING OF VITAMINS ON INDUSTRIAL PROCESS OF ALCOHOLIC FERMENTATION IN LAB SCALE. IRANIAN JOURNAL OF BIOLOGY, 23(2), 161-171. SID. https://sid.ir/paper/21348/en

Vancouver: Copy

SINAEI N., ROAYAEE ARDEKANI M., FOULADI J.. EVALUATION OF INOCULUM'S SIZE, SUGAR CONCENTRATION & ADDING OF VITAMINS ON INDUSTRIAL PROCESS OF ALCOHOLIC FERMENTATION IN LAB SCALE. IRANIAN JOURNAL OF BIOLOGY[Internet]. 2010;23(2):161-171. Available from: https://sid.ir/paper/21348/en

IEEE: Copy

N. SINAEI, M. ROAYAEE ARDEKANI, and J. FOULADI, “EVALUATION OF INOCULUM'S SIZE, SUGAR CONCENTRATION & ADDING OF VITAMINS ON INDUSTRIAL PROCESS OF ALCOHOLIC FERMENTATION IN LAB SCALE,” IRANIAN JOURNAL OF BIOLOGY, vol. 23, no. 2, pp. 161–171, 2010, [Online]. Available: https://sid.ir/paper/21348/en

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