Optimization of fermentation conditions for the production of ethanol from sago starch by co-immobilized amyloglucosidase and cells of Zymomonas mobilis using response surface methodology

Veera Venkata Ratnam Bandaru, Subba Rao Somalanka, Damodara Rao Mendu, Narasimha Rao Madicherla, Ayyanna Chityala

Research output: Contribution to journalArticle

90 Scopus citations

Abstract

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 g/l was obtained using a starch concentration of 150 g/l. The optimum conditions were found to be a temperature of 32.4°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.

Original languageEnglish (US)
Pages (from-to)209-214
Number of pages6
JournalEnzyme and Microbial Technology
Volume38
Issue number1-2
DOIs
StatePublished - Jan 3 2006

Keywords

  • Amyloglucosidase
  • Co-immobilization
  • Ethanol
  • Response surface methodology
  • Sago starch

ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering
  • Biochemistry
  • Applied Microbiology and Biotechnology

Fingerprint Dive into the research topics of 'Optimization of fermentation conditions for the production of ethanol from sago starch by co-immobilized amyloglucosidase and cells of Zymomonas mobilis using response surface methodology'. Together they form a unique fingerprint.

  • Cite this