Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/65933
Type: Artigo de periódico
Title: Evaluation of the alcoholic fermentation kinetics of enzymatic hydrolysates from sugarcane bagasse (Saccharum officinarum L.)
Author: de Andrade, RR
Rabelo, SC
Maugeri, F
Maciel, R
da Costa, AC
Abstract: Background The efficient production of bioethanol by Saccharomyces cerevisiae using lignocellulosic biomass as raw material depends on the fermentability of the hydrolysates. In this work the evaluation of the kinetics of ethanol production by S. cerevisiae using enzymatic hydrolysates was performed and compared with the kinetics of diluted sugarcane molasses fermentation. Results A term for inhibition by acetic acid was added to a previous model, the kinetic parameters were re-estimated and the model has been shown to describe accurately new experiments with distinct hydrolysates proportions as fermentative media. Among all the kinetic parameters, a great reduction in max (from 0.437 to 0.37 h1, at 34 degrees C), and increment in Ypx (from 9.89 to 16.63 kg kg1, at 34 degrees C) were noted, which strongly affected the kinetics of fermentation. Conclusions The kinetic parameters obtained for hydrolysates differed very significantly from those obtained using molasses, which shows that models developed to describe the kinetics of first generation ethanol production need to be reformulated and adapted to describe the kinetics of second generation ethanol fermentation. The productivities achieved were between 1 and 3 kg m-3 h1, which are considered acceptable for alcoholic fermentations in batch mode, showing the good fermentability of hydrolysates even without detoxification. (c) 2012 Society of Chemical Industry
Subject: Alcoholic fermentation
sugarcane molasses
bagasse hydrolysates
modeling
bioethanol
kinetics
Country: EUA
Editor: Wiley-blackwell
Rights: fechado
Identifier DOI: 10.1002/jctb.3937
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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