Cover Image

Microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae

Environmental issues such as global warming and recent events throughout the world, including the shortage of petroleum crude oil, the sharp increase in the cost of oil and the political instability of some crude oil producing countries, have demonstrated the vulnerability of the present sources for...

Full description

Saved in:
Bibliographic Details
Main Authors: Saifuddin N., Hussain R.
Other Authors: 22135844300
Format: Article
Published: 2023
Subjects:
Bioethanol
Co-culture
Enzymatic hydrolysis
Enzyme denaturation
Microwave assisted reaction
Non-thermal effects
Saccharomyces cerevisiae
Sago starch
Simultaneous saccharification and fermentation (SSF)
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uniten.dspace-29566
record_format dspace
spelling my.uniten.dspace-295662023-12-28T15:05:40Z Microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae Saifuddin N. Hussain R. 22135844300 55034876400 Bioethanol Co-culture Enzymatic hydrolysis Enzyme denaturation Microwave assisted reaction Non-thermal effects Saccharomyces cerevisiae Sago starch Simultaneous saccharification and fermentation (SSF) Environmental issues such as global warming and recent events throughout the world, including the shortage of petroleum crude oil, the sharp increase in the cost of oil and the political instability of some crude oil producing countries, have demonstrated the vulnerability of the present sources for liquid fuel. These situations have created great demand for ethanol from fermentation process as green fuel. A main challenge in producing the ethanol is the production cost. A rapid and economical single step fermentation process for reliable production of bioethanol was studied by co-culturing commercialized ragi tapai with Saccharomyces cerevisae using raw sago starch. Approach: Enzymatic hydrolysis of sago starch by various amylolytic enzymes was investigated to reveal the potential coupling mechanism of Microwave Irradiation-Enzyme Coupling Catalysis (MIECC). Results: It was shown that enzymatic hydrolysis of starch using typical enzymes may successfully be carried out at microwave condition. The MIECC resulted in increasing initial reaction rate by about 2 times. The results testify on specific activation of enzymes by microwaves and prove the existence of non-thermal effect in microwave assisted reactions. Low power microwave irradiation (80W) does not increase the temperature beyond 40�oC and hence denaturation of the enzyme is avoided. The maximum ethanol fermentation efficiency was achieved (97.7% of the theoretical value) using 100 g L -1 sago starch concentration. The microwave assisted process improved the yield of ethanol by 45.5% compared to the non-microwave process. Among the other advantages of co-culturing of ragi tapai with S. cerevisiae is the enhancement of ethanol production and prevention of the inhibitory effect of reducing sugars on amylolytic activity and the reaction could be completed within 32�1 h. Conclusion: The present study have demonstrated the ability of using cheaply and readily ragi tapai for conversion of starch to glucose and the utilization of sago starch as a feed stock, which is cheaper than other starches like corn and potato. The present study has highlighted the importance of well controlled microwave assisted enzymatic reaction to enhance the overall reaction rate of the process. � 2011 Science Publications. Final 2023-12-28T07:05:40Z 2023-12-28T07:05:40Z 2011 Article 10.3844/jmssp.2011.198.206 2-s2.0-84857609597 https://www.scopus.com/inward/record.uri?eid=2-s2.0-84857609597&doi=10.3844%2fjmssp.2011.198.206&partnerID=40&md5=c42fe247ea5116a1bb18f8df6b88f18b https://irepository.uniten.edu.my/handle/123456789/29566 7 3 198 206 All Open Access; Hybrid Gold Open Access Scopus
institution Universiti Tenaga Nasional
building UNITEN Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tenaga Nasional
content_source UNITEN Institutional Repository
url_provider http://dspace.uniten.edu.my/
topic Bioethanol
Co-culture
Enzymatic hydrolysis
Enzyme denaturation
Microwave assisted reaction
Non-thermal effects
Saccharomyces cerevisiae
Sago starch
Simultaneous saccharification and fermentation (SSF)
spellingShingle Bioethanol
Co-culture
Enzymatic hydrolysis
Enzyme denaturation
Microwave assisted reaction
Non-thermal effects
Saccharomyces cerevisiae
Sago starch
Simultaneous saccharification and fermentation (SSF)
Saifuddin N.
Hussain R.
Microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae
description Environmental issues such as global warming and recent events throughout the world, including the shortage of petroleum crude oil, the sharp increase in the cost of oil and the political instability of some crude oil producing countries, have demonstrated the vulnerability of the present sources for liquid fuel. These situations have created great demand for ethanol from fermentation process as green fuel. A main challenge in producing the ethanol is the production cost. A rapid and economical single step fermentation process for reliable production of bioethanol was studied by co-culturing commercialized ragi tapai with Saccharomyces cerevisae using raw sago starch. Approach: Enzymatic hydrolysis of sago starch by various amylolytic enzymes was investigated to reveal the potential coupling mechanism of Microwave Irradiation-Enzyme Coupling Catalysis (MIECC). Results: It was shown that enzymatic hydrolysis of starch using typical enzymes may successfully be carried out at microwave condition. The MIECC resulted in increasing initial reaction rate by about 2 times. The results testify on specific activation of enzymes by microwaves and prove the existence of non-thermal effect in microwave assisted reactions. Low power microwave irradiation (80W) does not increase the temperature beyond 40�oC and hence denaturation of the enzyme is avoided. The maximum ethanol fermentation efficiency was achieved (97.7% of the theoretical value) using 100 g L -1 sago starch concentration. The microwave assisted process improved the yield of ethanol by 45.5% compared to the non-microwave process. Among the other advantages of co-culturing of ragi tapai with S. cerevisiae is the enhancement of ethanol production and prevention of the inhibitory effect of reducing sugars on amylolytic activity and the reaction could be completed within 32�1 h. Conclusion: The present study have demonstrated the ability of using cheaply and readily ragi tapai for conversion of starch to glucose and the utilization of sago starch as a feed stock, which is cheaper than other starches like corn and potato. The present study has highlighted the importance of well controlled microwave assisted enzymatic reaction to enhance the overall reaction rate of the process. � 2011 Science Publications.
author2 22135844300
author_facet 22135844300
Saifuddin N.
Hussain R.
format Article
author Saifuddin N.
Hussain R.
author_sort Saifuddin N.
title Microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae
title_short Microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae
title_full Microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae
title_fullStr Microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae
title_full_unstemmed Microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae
title_sort microwave assisted bioethanol production from sago starch by co-culturing of ragi tapai and saccharomyces cerevisiae
publishDate 2023
_version_ 1806426009433538560
score 13.222552

Similar Items