Abstract In the city of Ulsan, South Korea, Food-Waste Leachate (FWL) is let off into the ocean, which eventually poses a severe threat to the marine environment. Preliminary results suggest that this leachate, when subjected to an optimized fermentation process can generate ethanol. A 23-factorial design was employed, and the effects of temperature (30-40°C), pH (4–6), and reducing sugar concentration (RSC, 45–75 g L−1) on ethanol yield was investigated through controlled batch experiments using Saccharomyces cerevisiae (KCTC-7904), a species of budding yeast. A maximum yield of 0.31 g ethanol g−1 RSC corresponding to an ethanol concentration of 23.56 g L−1 was achieved under the following test conditions: temperature − 40°C, pH − 4.0, and RSC − 75 g L−1. Among the different parameters studied, both temperature and RSC had a strong synergistic effect on ethanol yield, while the effects due to changes in pH values were minimal. Anew, under the test conditions, the 2-way interaction effect between temperature × pH and the 3-way interaction between temperature × pH × RSC were negative, while all other interactions, were positive and also found to be statistically significant at 5% probability (p value < 0.05). The results were represented by a suitable model equation, which could be easily applied for scale-up to produce value-added ethanol, by sterilizing FWL prior to fermentation. The practical implications of this research have been stated.
Main and interaction effects of process parameters on the ethanol production capacity of food-waste leachate by Saccharomyces Cerevisiae
KSCE Journal of Civil Engineering ; 15 , 6 ; 1015-1022
2011-07-01
8 pages
Aufsatz (Zeitschrift)
Elektronische Ressource
Englisch
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