Optimized simultaneous saccharification and co-fermentation of rice straw for ethanol production by Saccharomyces cerevisiae and Scheffersomyces stipitis co-culture using design of experiments

• Published in: Bioresource technology Vol. 142; pp. 171 - 178
• Main Authors: Suriyachai, Nopparat, Weerasaia, Khatiya, Laosiripojana, Navadol, Champreda, Verawat, Unrean, Pornkamol
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.08.2013; Elsevier
• Subjects: 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

•Co-culture SSCF process of rice straw for ethanol production was optimized.•Effect of solid loading on enzyme hydrolysis was examined.•Co-culture was systematically optimized using design of experiment (DoE) approach.•Highly efficient and scalable SSCF by co-culture yielded 99% of theoretical yield...