Optimization of first generation alcoholic fermentation process with Saccharomyces cerevisiae

Abstract

The influence of variables that affect the process of alcohol fermentation for the optimization of ethanol production is evaluated, with fermentation time, final substrate concentration, cells and ethanol as performance indexes. A statistical planning for process optimization was employed by analyzing three independent variables: temperature, pH and Brix and the influence they have on dependent variables. Brix and pH had a significant effect on fermentation time with a 77% rate by analysis of variance. In the case of concentration of substrate and product, only Brix had a significant effect, with regression above 75 and 87%, respectively. Since the two models are valid at 95% confidence interval since Fcalculated is greater than Ftabulated, they may be employed to estimate fermentation time and the concentration of substrate and ethanol.