Original scientific paper
Modelling of Ethanol Production from Red Beet Juice by Saccharomyces cerevisiae under Thermal and Acid Stress Conditions
Donaji Jiménez-Islas
; Department of Biotechnology, Polytechnic University of Pachuca, Ex–Hacienda de Santa Bárbara, Carretera Pachuca–Cd. Sahagún Km. 20, Zempoala, 43830 Hidalgo, Mexico
Jesús Páez-Lerma
; Department of Chemical and Biochemical Engineering, Technological Institute of Durango, Blvd. Felipe Pescador 1830 Oriente, 34080 Durango, Mexico
Nicolás Oscar Soto-Cruz
; Department of Chemical and Biochemical Engineering, Technological Institute of Durango, Blvd. Felipe Pescador 1830 Oriente, 34080 Durango, Mexico
Jorge Gracida
orcid.org/0000-0001-9475-6594
; Department of Biotechnology, Polytechnic University of Pachuca, Ex–Hacienda de Santa Bárbara, Carretera Pachuca–Cd. Sahagún Km. 20, Zempoala, 43830 Hidalgo, Mexico
Abstract
In this work the effects of pH and temperature on ethanol production from red beet juice by the strains Saccharomyces cerevisiae ITD00196 and S. cerevisiae ATCC 9763 are studied. Logistic, Pirt, and Luedeking-Piret equations were used to describe quantitatively the microbial growth, substrate consumption, and ethanol production, respectively. The two S. cerevisiae strains used in this study were able to produce ethanol with high yield and volumetric productivity under acid and thermal stress conditions. The equations used to model the fermentation kinetics fit very well with the experimental data, thus establishing that ethanol production was growth associated under the evaluated conditions. The yeast S. cerevisiae ITD00196 had the best fermentative capacity and could be considered as an interesting option to develop bioprocesses for ethanol production.
Keywords
Beta vulgaris L.; modelling parameters; logistic, Pirt and Luedeking-Piret equations
Hrčak ID:
118561
URI
Publication date:
17.3.2014.
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