The Effects of Ionic Compounds on Very High Gravity Fermentation of Sago Starch by Saccharomyces cerevisae

• Main Author: Unwaniah, Abdull Rahim
• Format: Final Year Project Report
• Language: English; English
• Published: Universiti Malaysia Sarawak, (UNIMAS) 2014
• Subjects: Q Science (General)
• Online Access: http://ir.unimas.my/id/eprint/34429/1/The%20Effects%20of%20Ionic%20Compounds%20on%20Very%20High%20Gravity%20Fermentation%20of%20Sago%20Starch%20by%20Saccharomyces%20cerevisae%20%2824%20pgs%29.pdf; http://ir.unimas.my/id/eprint/34429/4/The%20Effects%20of%20Ionic%20Compounds%20on%20Very%20High%20Gravity%20Fermentation%20of%20Sago%20Starch%20by%20Saccharomyces%20cerevisae%20%28fulltext%29.pdf; http://ir.unimas.my/id/eprint/34429/

Bioethanol is a technology implement by scientists for replacing non-renewable sources of energy. In this study, sago starch hydrolysate acted as the source of glucose was used as the sugar substrate (carbon sources) which converted into sugar prior to Very High Gravity (VHG) fermentation process. Highly concentrated glucose of 400 g/1 was used for VHG fermentation to generate high final biethanol production which was stated to consume less energy and time. The production of bioethanol from VHG fermentation was carry out through batch fermentation process by the baker's yeast, S. cerevisiae at initial pH 5.5 to 5.6, temperature of 30 °C in 100 mL working volume. Two type metal ionic compounds, magnesium and calcium work as nutrient supplementations were added into fermentation concentrated 0.3 g/1 each. Rate of fermentation were observed through yeast growth profile, glucose consumption and ethanol production. Supplementation of calcium ion into media fermentation has shown to produce highest ethanol level with 125.06 g/1 at 72 hours. Compared to magnesium, calcium has lead to greater yeast cell growth and metabolic activity during VHG ethanol fermentation.