Kinetics of Ethanol Production from Nypa Palm (Mangroves Palm) Through Fermentation Process
Oghome, P. I.
Kamalu, C. I. O.
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The kinetics for production of ethanol from Nypa palm by fermentation was studied. The pH and initial glucose concentration of sap were found to be 4.96 and 108.387 g/L respectively with 5.0 g/L saccharomyces cerevisiae. Biomass, ethanol and glucose concentrations were measured at different time interval during fermentation. The experimental data obtained were fitted using different models for yeast growth. The logistic model gave the best fitting and was the basis for the development of the overall kinetic model. For ethanol formation, different model based on the logistic model for yeast growth were used to fit the experimental data and the leudeking – piret model was adopted because of its good fit. The leudeking – piret model was also adopted for substrate consumption The estimated values of the kinetic parameters in the developed model were ����=0.0372 hr-1, Xm = 6.932g/L, a = 23.64g/g.hr, Yx/s = 0.1739g/g and m = 0.006613g/g.hr. Therefore, a model based on the logistic equation of yeast growth, growth associated production of ethanol, and consumption of glucose for biomass and maintenance was found to accurately fit the production of ethanol from Nypa palm.