TITLE:
Optimization Studies in Simultaneous Saccharification and Fermentation of Wheat Bran Flour into Ethanol
AUTHORS:
Kanagasabai Manikandan, Selvanarayanan Rengadurai, Elango Babu, Shanmugam Sothivanan
KEYWORDS:
Simultaneous Saccharification and Fermentation (SSF), Co-Culture Fermentation, Single Factor Optimization, Ethanol
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.5,
May
27,
2022
ABSTRACT: The effects of process variables in Simultaneous Saccharification and
Fermentation (SSF) of wheat bran flour were studied in bulk fermentation using
a coculture of Aspergillus niger - Kluveromyces marxianus. The effect of substrate density, pH, temperature, and enzyme concentration
on wheat bran was predicted by designing experiments in which a single parameter is varied keeping other variables
at a constant level. The above parameters were optimized
for a batch culture in a fermentor. Optimal values for substrate concentration,
pH, temperature, and enzyme
concentration during processing were 200 g/l, 5.5, 65°C, and
7.5 IU, respectively. In pre-treatment experiments, the concentration of enzymes and the pre-treatment
temperature are highly correlated. The influence of pH, temperature, and
substrate density on ethanol production was investigated. Temperature pH was
determined as optimal, 32°C and 5.5, respectively. After 48 hours of fermentation at optimum pH, a
solution of wheat bran containing a maximum of 6% starch produces a maximum of
22.9 g/l ethanol.