Parametric Study on Ethanol Production of a Yeast Isolate (1-TBF7y-1) using Final Molasses as Fermenting Medium for Alcoholic Beverages

Author : Malonzo, Mark Bien Liwanag
Major Adviser : Movillon, Jovita A. 
Major Co-Adviser : Mercado,Susana M.
Committee Members : Migo-Sumagang, Maria Victoria P.; Borines, Myra G.
Year : 2016
Month : December
Type : Thesis
Degree: BS
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The yeast isolate which was determined to exhibit the characteristics of Schizosaccharomyces sp. and can tolerate up to 10% of initial ethanol concentration in a medium. The absorbance time profile was done to measure the growth of the organism via absorbance during the growth of the yeast isolate. It reached the peak of its exponential phase at approximately 8 hours. Evolution of gas considered as CO₂, one of the products of fermentation, was observed in bubbles at 8ᵗʰ hour of fermentation. The use of weight difference method showed the further production of gas. Sampling for the ethanol concentration determination was done at 24ᵗʰ hour and 48ᵗʰ hour. ANOVA for the 24ᵗʰ hour interval indicated that the model, substrate concentration and lack of fit were significant at p-value <0.0001, with R² = 0.9228, Adjusted R² = 0.9185 and Predicted R² = 0.9104. Ethanol concentration at 20 °Brix in %vₑₜₕₐₙₒₗ/vₛₒₗₙ ranged from 7.36408% to 14.5404%. The ANOVA for the 48th hour interval indicated that the model, substrate concentration and interaction between temperature and substrate concentration were significant at p-values; <0.0001, <0.0001 and 0.0081, respectively; the R² = 0.9675, and the Adjusted R² = 0.9614 and Predicted R² = 0.9453 were obtained. Ethanol concentration at higher 20 °Brix in %vₑₜₕₐₙₒₗ/vₛₒₗₙ ranged from 8.67% to 18.47%.

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