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

doi:10.1016/j.enzmictec.2005.06.002

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 journal › Article › peer-review

101 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 language	English (US)
Pages (from-to)	209-214
Number of pages	6
Journal	Enzyme and Microbial Technology
Volume	38
Issue number	1-2
DOIs	https://doi.org/10.1016/j.enzmictec.2005.06.002
State	Published - Jan 3 2006
Externally published	Yes

Keywords

Amyloglucosidase
Co-immobilization
Ethanol
Response surface methodology
Sago starch

ASJC Scopus subject areas

Biotechnology
Bioengineering
Biochemistry
Applied Microbiology and Biotechnology

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10.1016/j.enzmictec.2005.06.002

Cite this

Bandaru, V. V. R., Somalanka, S. R., Mendu, D. R., Madicherla, N. R., & Chityala, A. (2006). 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. Enzyme and Microbial Technology, 38(1-2), 209-214. https://doi.org/10.1016/j.enzmictec.2005.06.002

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. / Bandaru, Veera Venkata Ratnam; Somalanka, Subba Rao; Mendu, Damodara Rao et al.
In: Enzyme and Microbial Technology, Vol. 38, No. 1-2, 03.01.2006, p. 209-214.

Research output: Contribution to journal › Article › peer-review

Bandaru, VVR, Somalanka, SR, Mendu, DR, Madicherla, NR & Chityala, A 2006, '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', Enzyme and Microbial Technology, vol. 38, no. 1-2, pp. 209-214. https://doi.org/10.1016/j.enzmictec.2005.06.002

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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.",

keywords = "Amyloglucosidase, Co-immobilization, Ethanol, Response surface methodology, Sago starch",

author = "Bandaru, {Veera Venkata Ratnam} and Somalanka, {Subba Rao} and Mendu, {Damodara Rao} and Madicherla, {Narasimha Rao} and Ayyanna Chityala",

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AU - Bandaru, Veera Venkata Ratnam

AU - Somalanka, Subba Rao

AU - Mendu, Damodara Rao

AU - Madicherla, Narasimha Rao

AU - Chityala, Ayyanna

PY - 2006/1/3

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AB - 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.

KW - Amyloglucosidase

KW - Co-immobilization

KW - Ethanol

KW - Response surface methodology

KW - Sago starch

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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

Abstract

Keywords

ASJC Scopus subject areas

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