Abstract: Direct fermentation of 226 white rose tapioca stem to
ethanol by Fusarium oxysporum was studied in a batch reactor.
Fermentation of ethanol can be achieved by sequential pretreatment
using dilute acid and dilute alkali solutions using 100 mesh tapioca
stem particles. The quantitative effects of substrate concentration, pH
and temperature on ethanol concentration were optimized using a full
factorial central composite design experiment. The optimum process
conditions were then obtained using response surface methodology.
The quadratic model indicated that substrate concentration of 33g/l,
pH 5.52 and a temperature of 30.13oC were found to be optimum for
maximum ethanol concentration of 8.64g/l. The predicted optimum
process conditions obtained using response surface methodology was
verified through confirmatory experiments. Leudeking-piret model
was used to study the product formation kinetics for the production
of ethanol and the model parameters were evaluated using
Abstract: Studies on Simultaneous Saccharification and Fermentation (SSF) of corn flour, a major agricultural product as the substrate using starch digesting glucoamylase enzyme derived from Aspergillus niger and non starch digesting and sugar fermenting Saccharomyces cerevisiae in a batch fermentation. Experiments based on Central Composite Design (CCD) were conducted to study the effect of substrate concentration, pH, temperature, enzyme concentration on Ethanol Concentration and the above parameters were optimized using Response Surface Methodology (RSM). The optimum values of substrate concentration, pH, temperature and enzyme concentration were found to be 160 g/l, 5.5, 30°C and 50 IU respectively. The effect of inoculums age on ethanol concentration was also investigated. The corn flour solution equivalent to 16% initial starch concentration gave the highest ethanol concentration of 63.04 g/l after 48 h of fermentation at optimum conditions of pH and temperature. Monod model and Logistic model were used for growth kinetics and Leudeking – Piret model was used for product formation kinetics.