Megawati, Widi Astuti, Astrilia Damayanti, Zuhriyan Ash Shiddieqy Bahlawan, Mohammad, Handy Diasmika Ardhy
This research's aim is to study the kinetics of co-fermentation of sugar cane bagasse hydrolysate using Escherichia coli and Saccharomyces cerevisiae. Before fermentation, the materials are pretreated with phosphoric acid 0.5% (w/w) at 190 °C for 5 minutes. Then they are hydrolysed using enzyme Cellic CTec3 15 FPU per g at 50 °C for a specified time. Fermentation is carried out at 37 °C, pH 6.3, with AM1BH as media and condition variation of: solids concentration, aeration or no aeration, and the addition of yeast extract. The empirical kinetic model, which is Gompertz model, could quantitatively describe the kinetics of co-fermentation of sugar cane hydrolysate well. The kinetics parameter values at solid concentration 10%, aeration 1.6 vvm, and yeast ratio 1% (w/v) is as follows: maximum ethanol concentration (CEmax) = 3.9 g/L, maximum ethanol rate (REmax) = 0.18 g/L.h, and lag time (tL) = 2 h. © The Authors, published by EDP Sciences.
Departement of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Kampus Sekaran, Gunungpati, Semarang, Indonesia
