Effect of ultrasound on anaerobic fermentation by Saccharomyces Cerevisiae
This research describe about the study on the effect of ultrasound on anaerobic fermentation of saccharomyces cerevisiae. The less biomass production and higher ethanol produce in the production of ethanol causes the ultrasound to apply for this process. The high ethanol inhibits the fermentation an...
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| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2013
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| Online Access: | http://umpir.ump.edu.my/id/eprint/7064/ http://umpir.ump.edu.my/id/eprint/7064/ http://umpir.ump.edu.my/id/eprint/7064/1/Effect_of_ultrasound_on_anaerobic_fermentation.pdf |
| Summary: | This research describe about the study on the effect of ultrasound on anaerobic fermentation of saccharomyces cerevisiae. The less biomass production and higher ethanol produce in the production of ethanol causes the ultrasound to apply for this process. The high ethanol inhibits the fermentation and slowed the biomass growth. The ultrasound method is applied to determine the production yield of ethanol, the growth of biomass and to determine the kinetic parameter. The fermentation was conducted with the ultrasound and without the ultrasound which is used as a control. The fermentation was conducted for 24 hour and every 2 hour the sample was collected. Then the sample was attached to the ultrasound with two different duty cycles which is 10% and 30% duty cycle. After that, the sample was analysed. The biomass concentration, glucose concentration, ethanol concentration was obtained from this research. The kinetic parameter also was determined. From this research, the best sonication regiments are 10% duty cycle rather than 30% duty cycle. The pulse ultrasound effect the biomass growth which is related to the number of successive growth of cell. The lower the pulse ultrasound, the biomass growth increase, as well as the ethanol concentration also increase. The final ethanol yield is 12.64gL-1. This research is reaccommodated to use a different composition of glucose and different type of yeast or fungus. Besides, use a different power or different sonication intensity to determine the effect of ultrasound towards the fermentation. |
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