OPTIMIZATION OF FERMENTATION MEDIUM FOR THE PRODUCTION OF ETHANOL FROM JAGGERY USING BOX-BEHNKEN DESIGN

摘要

The production of ethyl alcohol using Saccharomyces cerevisiaeNCIM3288 was found significant when jaggery is used as the carbon source. From the variousphysical parameters studied, the effect substrate concentration was found to play a keyrole, and the other two important chemical supplements tested, i.e., Nitrogen andphosphorus sources were also found to be significantly contributing to productconcentration. A response surface analysis predicted a substrate concentration of 23.56 %(w/v), (NH4)2SO4- 2.612 g/l and KH2PO4- 3.407g/l as the optimal conditions keeping therest of the rest of the physical parameters at their optimal conditions as obtained from thepreliminary studies. A maximum ethanol concentration of 6.15%(w/v) was obtained atthe end of third day of fermentation