Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste

被引：95

作者：

Kim, Jung Kon ^{[1
]}

Oh, Baek Rock ^{[2
]}

Shin, Hyun-Jae ^{[3
]}

Eom, Chi-Yong ^{[4
]}

Kim, Si Wouk ^{[1
]}

机构：

[1] Chosun Univ, Team Biohydrogen Prod BK21, Dept Environm Engn, Kwangju 501759, South Korea

[2] KRIBB, Jeonbuk Branch, Mol Bioproc Res Ctr, Jeongeup 580185, South Korea

[3] Chosun Univ, Dept Chem & Biochem Engn, Kwangju 501759, South Korea

[4] Korea Basic Sci Inst, Metab Anal Team, Seoul 12516, South Korea

来源：

PROCESS BIOCHEMISTRY | 2008年 / 43卷 / 11期

关键词：

Response surface methodology; Saccharification; Ethanol fermentation; Food waste; Bioenergy; Biomass;

D O I：

10.1016/j.procbio.2008.07.007

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Response surface methodology (RSM) based on the 2(3) factorial central composite design (CCD) was applied to optimize the conditions of enzymatic saccharification and ethanol fermentation using food waste. Optimum conditions were found to be saccharification pH of 5.20, enzyme reaction temperature of 46.3 degrees C, enzyme concentration of 0.16% (v/v), fermentation pH of 6.85, fermentation temperature of 35.3 degrees C. and fermentation time of 14 h. The model predicted that maximum concentration of reducing sugar and ethanol under the above optimum conditions were 117.0 g reducing sugar/L and 57.6 g EtOH/L, respectively. Experimental results were in close agreement with model prediction with 120.1 g reducing sugar/L and 57.5 g EtOH/L, respectively. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1308 / 1312

页数：5

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