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Screening and optimization
of metal ions to enhance ethanol production using
statistical experimental designs
Mary Anupama Palukurty1*, Naveen Kumar Telgana2,
Hema Sundar Reddy Bora3, Shiva Naresh Mulampaka4
1,2,3Department of Biotechnology, ANITS, Sangivalasa,
Visakhapatnam.
4Lecturer, Department of Biotechnology, MSRIT, MSR Nagar,
Bangalore –
54.
*Corresponding author. E-mail:
palukurty@yahoo.com.
Accepted
14 March,
2008 |
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Ethanol production using jaggery was enhanced in submerged
fermentation when the effect of metal inducers was studied
using the Plackett-Burman and Box-Behnken designs.
Saccharomyces cerevisiae (NCIM 3288) was used as the
fermenting organism. The Plackett-Burman design was used to
initially screen seven of which the four elements were found
to have significant effect on ethanol production. In the
next stage, Box-Behnken design was used obtain
concentrations of metal ion’s that may be supplemented to
get maximum ethanol in during production process. It was
observed that ethanol yield has increased to 94.8 from
75.4g/l when supplemented with the critical concentrations
of salts provided by the model. These were as follows (g/l):
FeSO4. 7H2O 0.0036, MgSO4.7H2O
0.0033, MnCl2. 4H2O 0.0017 and ZnSO4.7H2O
0.0026, in the presence of 220 g/l of jaggery supplemented
with (NH4)2SO4 2.612 g/l
and KH2PO4 3.407 g/l, while the
predicted concentration of ethanol as per the model is 95.35
g/l.
Key words: Jaggery, ethanol, Plackett-Burman design,
Box-Behnken design, metal inducers. |
