ETHANOL PRODUCTION FROM CASSAVA BAGASSE BY CO-CULTURE OF SACCHAROMYCES CEREVISIAE AND SPATHASPORA ARBORARIAE

Thantika Wimolsate; Chularat Sakdaronnarong; Paritta Prayoonyong; Woranart Jonglertjunya

Authors

Thantika Wimolsate Department of Chemical Engineering, Faculty of Engineering, Mahidol University 25/25 Puttamonthon 4 rd., Nakhon pathom
Chularat Sakdaronnarong Department of Chemical Engineering, Faculty of Engineering, Mahidol University 25/25 Puttamonthon 4 rd., Nakhon pathom
Paritta Prayoonyong Department of Chemical Engineering, Faculty of Engineering, Mahidol University 25/25 Puttamonthon 4 rd., Nakhon pathom, 73170
Woranart Jonglertjunya Department of Chemical Engineering, Faculty of Engineering, Mahidol University 25/25 Puttamonthon 4 rd., Nakhon pathom, 73170

Keywords:

Ethanol fermentation, Cassava bagasse, Saccharomyces cerevisiae, Spathaspora arborariae, Co-culture fermentation

Abstract

Co-culture fermentation of cassava bagasse was studied by using Saccharomyces cerevisiae (S. cerevisiae) TISTR 5606 and Spathaspora arborariae (S. arborariae) ATCC® MYA 4684, in order to improve the fermentation efficiency with the increasing of ethanol yield. Glucose was hydrolyzed after enzymatic pretreatment of cassava bagasse, yielding 55.95 g/l glucose. However, xylose and inhibitors were not observed. Factors affecting ethanol production from cassava bagasse were optimized via response surface methodology (RSM) with Central Composite Design (CCD). The fermentation conditions that gave the maximum ethanol yield and concentration were the co-culture of S. cerevisiae and S. arborariae at ratio of 1:1 and 32.7 ^oC for 1 day. The ethanol concentration of 28.16 g/l was obtained and yield of ethanol production was 0.5.