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Fermentation 2017, 3(2), 19; doi:10.3390/fermentation3020019

Kinetics of Bioethanol Production from Waste Sorghum Leaves Using Saccharomyces cerevisiae BY4743

School of Life Sciences, University of KwaZulu-Natal, Pietermaritzburg 3201, South Africa
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Academic Editor: Thaddeus Ezeji
Received: 16 January 2017 / Revised: 28 April 2017 / Accepted: 2 May 2017 / Published: 8 May 2017
(This article belongs to the Special Issue Biofuels and Biochemicals Production)
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Abstract

Kinetic models for bioethanol production from waste sorghum leaves by Saccharomyces cerevisiae BY4743 are presented. Fermentation processes were carried out at varied initial glucose concentrations (12.5–30.0 g/L). Experimental data on cell growth and substrate utilisation fit the Monod kinetic model with a coefficient of determination (R2) of 0.95. A maximum specific growth rate (μmax) and Monod constant (KS) of 0.176 h−1 and 10.11 g/L, respectively, were obtained. The bioethanol production data fit the modified Gompertz model with an R2 value of 0.98. A maximum bioethanol production rate (rp,m) of 0.52 g/L/h, maximum potential bioethanol concentration (Pm) of 17.15 g/L, and a bioethanol production lag time (tL) of 6.31 h were observed. The obtained Monod and modified Gompertz coefficients indicated that waste sorghum leaves can serve as an efficient substrate for bioethanol production. These models with high accuracy are suitable for the scale-up development of bioethanol production from lignocellulosic feedstocks such as sorghum leaves. View Full-Text
Keywords: Monod equation; modified Gompertz equation; bioethanol; sorghum leaves Monod equation; modified Gompertz equation; bioethanol; sorghum leaves
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Rorke, D.C.S.; Gueguim Kana, E.B. Kinetics of Bioethanol Production from Waste Sorghum Leaves Using Saccharomyces cerevisiae BY4743. Fermentation 2017, 3, 19.

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