Optimization of fermentation conditions for alcohol production

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Abstract
The quantitative effects of carbohydrate levels, degree of initial saccharification, glucoamylase dosage, temperature, and fermentation time were investigated using a Box–Wilson central composite design protocol. WithSaccharomyces cerevisiaeATCC 4126, it was found that the use of a partially saccharified starch substrate markedly increased yields and attainable alcohol levels. Balancing the degree of initial saccharification with the level of glucoamylase used to complete hydrolysis was found necessary to obtain optimum yields. The temperature optimum was found to be 36°C. The regression equations obtained were used to model the fermentation in order to determine optimum fermentation conditions.

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