Bioethanol Production from Raw Juice as Intermediate of Sugar Beet Processing: A Response Surface Methodology Approach
Stevan Popov, Jovana Ranković*, Jelena Dodić, Siniša Dodić and Aleksandar Jokić
University of Novi Sad, Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Article history:
Received February 1, 2010
Accepted May 4, 2010
Key words:
optimization, bioethanol, raw juice, Saccharomyces cerevisiae, response surface methodology
Summary:
Response surface methodology (RSM) was used for selecting optimal fermentation time and initial sugar mass fraction in cultivation media based on raw juice from sugar beet in order to produce ethanol. Optimal fermentation time and initial sugar mass fraction for ethanol production in batch fermentation by free Saccharomyces cerevisiae cells under anaerobic conditions at the temperature of 30 °C and agitation rate of 200 rpm were estimated to be 38 h and 12.30 % by mass, respectively. For selecting optimal conditions for industrial application, further techno-economic analysis should be performed by using the obtained mathematical representation of the process (second degree polynomial model). The overall fermentation productivity of five different types of yeast was examined and there is no significant statistical difference between them.
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