Effects of diammonium phosphate (DAP) supplementation on growth rate and ethanol production of Saccharomyces cereviseae K1-V1116 in tamarind wine
2003
Kuapunyakoon, T.(Suranaree University of Technology, Nakhon Ratchasima (Thailand). Institute of Agricultural Technology. School of Biotechnology) | Wanapu, C.(Suranaree University of Technology, Nakhon Ratchasima (Thailand). Institute of Agricultural Technology. School of Biotechnology)
In an anaerobic condition, Nitrogen source plays important role in growth enhancer to yield high biomass of yeasts which is essential for ethanol fermentation. The effects of diammonium phosphate (DAP) on growth and ethanolproduction of yeast Saccharomyces cereviseae strain K1 V1116 were investigated. The tested concentrations of DAP were 0 percent (control), 0.05 percent, 0.06 percent, 0.07 percent, 0.08 percent, 0.09 percent in flask fermentation. The subsequent experiments were carried out bioreactor, with the DAP concentration of 0.05 percent, 0.07 percent, 0.10 percent while control group omitted this phase. The results both from flask and bioreactor experiments were similar. In flask and bioreactor, the 0.07 percent DAP supplementation gave highest ethanol content, but in flasks in flask fermentation, the 0.09 percent DAO obtained the highest biomass yield. Similary in bioreactor at 0.10 percent DAP supplementation gave the highest cell biomass. The kinetic parameters were determined from bioreactor. The value of micro sub (max) was highest in 0.07 percent DAP supplementation (0.18/h. Y sub(xs), and Y sub(ps) values presented the same tendency in increasing, depending on the increasing level of DAP supplementation. At the control, 0.05 percent, 0.07 percent and 0.10 percent DAP, the Y sub(xs) were 0.163,0.277,0.268 and 0.400 g/g, and Y sub(ps) were 0.032, 0.284, 0.300 and 0.470 g/g respectively.
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Эту запись предоставил Kasetsart University