Optimized simultaneous saccharification and co-fermentation of rice straw for ethanol production by Saccharomyces cerevisiae and Scheffersomyces stipitis co-culture using design of experiments - Suriyachai, Nopparat; Weerasaia, Khatiya; Laosiripojana, Navadol; Champreda, Verawat; Unrean, Pornkamol (Bioresource technology, 2013)
Keywords: agitation; Biological and medical sciences; Biomass; Biotechnology; Co-culture; coculture; Coculture Techniques; Design of experiment; Design of experiments; economic feasibility; Ethanol; Ethanol - metabolism; ethanol production; Ethyl alcohol; experimental design; Fermentation; Food industries; Fundamental and applied biological sciences. Psychology; Mathematical models; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Oryza - metabolism; Rice; rice straw; Saccharification; Saccharomyces cerevisiae; Saccharomyces cerevisiae - metabolism; Scheffersomyces stipitis; Simultaneous saccharification and co-fermentation (SSCF) optimization; Straw; temperature; Use and upgrading of agricultural and food by-products. Biotechnology; Simultaneous saccharification and co-fermentation (SSCF) optimization; Ethanol; Co-culture; Design of experiment; Ascomycota; Rice straw; Cereal by product; Saccharification; Fermentation; Optimization; Fungi; Experimental design; Saccharomyces cerevisiae