<span style="font-size:15.0pt;mso-bidi-font-size:9.0pt" lang="EN-GB">Fermentation variables for the fermentation of glucose and xylose using <i style="mso-bidi-font-style: normal">Saccharomyces cerevisiae </i>Y-2034 and <i style="mso-bidi-font-style: normal">Pachysolan tannophilus</i> Y-2460 </span>

Abstract

The fermentation variables (temperature, pH and agitation) were optimized by response surface methodology (RSM) alogorithm, Design Expert 7.1 and a response quadratic model was generated that revealed a correlation between all these parameters and also provided 23 solutions for process validation. Under the optimized conditions, the effect of inoculum size revealed 5.0 and 2.5% (v/v) of <i style="mso-bidi-font-style:normal">Saccharomyces cerevisiae</i> Y-2034 and <i style="mso-bidi-font-style:normal">Pachysolan tannophilus</i> Y-2460, respectively as optimum for sequential fermentation. The optimization of sequential fermentation led to improvement in total ethanol yield from 20.61 to 22.24 g L^-1.