PREPARATION OF SACCHAROMYCES CEREVISIAE SC90 INOCULUMS FOR FERMENTATION PROCESS USING SUGARCANE MOLASSES
Keywords:Sugarcane molasses, Inoculums, Lag period, Saccharomyces cerevisiae SC90
Yeast (Saccharomyces cerevisiae) is an important microorganism used in the food, beverage and energy industries. Thailand is a major source of refined sugar whose major byproduct is molasses, which is fermented into several products using S. cerevisiae. The preparation of the yeast inoculum can affect successful fermentation, therefore the aim was to test preparation methods of S. cerevisiae SC90 inoculum in order to optimize its effectiveness in fermentation of molasses. Three different inoculum preparation methods were studied as follows: Method 1) preparation of step 1 and step 2 in YPD medium, Method 2) preparation of step 1 in YPD medium and step 2 in molasses medium and Method 3) preparation one step in the molasses medium. Inoculum preparation using the Method 1 spent the longest period followed by the Method 2 and the Method 3, respectively. While the highest viable cells was shown in the inoculum prepared using the Method 2 followed by the Method 3 and the Method 1, respectively. The efficiency of inoculum prepared using different methods was evaluated by fermentation in the bioreactor containing molasses medium. The results showed that cells can grow immediately without lag period when the process inoculated with inoculum from the Method 2 and the Method 3. Furthermore, about two times higher cell viability and shorter total process time were achieved comparing to the process inoculated with inoculum from the Method 1. The developed method, the Method 3, could reduce the time and step for inoculum preparation with high efficiency of inoculum. Therefore, the Method 3 may an appropriate method for application in the fermentation industry using molasses.
Danbamrongtrakool, N., T. Tungcharoen & P. Parakulsuksatid. (2014). Effect of Urea on Ethanol Production by Saccharomyces Cerevisiae Sc90. Proceedings of 52nd Kasetsart University Annual Conference: Agro-Industry. 1, 263-270. (In Thai)
Demirbas, A. (2007). Progress and recent trends in biofuels. Progress Energy Combus Sci. 33, 1-18.
Department of Alternative Energy Development and Efficiency. (2016). Ethanol production from molasses and biogas from the ethanol production process. Retrieved August 28, 2017, from https://e-lib.dede.go.th/mm-data/BibA11106%E0%B8%84%E0%B8%B9 %E0%B9%88%E0%B8%A1%E0%B8%B7%E0%B8%AD%E0%B9%80%E0%B8%AD%E0%B8%97%E0%B8%B2%E0%B8%99%E0%B8%AD%E0%B8%A5.pdf (In Thai)
Ginovart, M., Prats, C., Portell, X. & Silbert, M. (2011). Exploring the lag phase and growth initiation of a yeast culture by means of an individual-based model. Food Microbiology. 28, 810-817.
Gray, K.A., Zhao, L. & Emptage, M. (2006). Current Opinion in Chemical Biology. Bioethanol. 10, 141-146.
Lincoln, R.E. (1960). Control of stock culture preservation and inoculum build-up in bacterial fermentations. Principle of Fermentation Technology. 2, 481-500.
Miller, G.L. (1959). Use of Dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31, 426-428.
Ngow, Y., Wanwilai, S., Chatsungnern, T. & Sirisannanyakun, S. (2017). Ethanol production from molasses. 1st Edition. Bangkok: Kasetsart University Press. (In Thai)
Office of the Cane and Sugar Board, Ministry of Industry. (2019). Sugar production report of sugar factories throughout the country production year 2018/2019. Retrieved May 8, 2019, from https://www.ocsb.go.th/th/cms/detail.php?ID=10418& SystemModuleKey= production. (In Thai)
Pamment, N.B. & Hall, R.J. (1978). Absence of External Causes of Lag in Saccharomyces cerevisiae. Journal of General Microbiology. 105, 297-304.
Papini, M., Nookaew, I., Uhlén, M., & Nielsen, J. (2012). Scheffersomyces stipitis: a comparative systems biology study with the Crabtree positive yeast Saccharomyces cerevisiae. Microbial Cell Factories. 11(1), 1-16.
Pham, T.B.H., Larson G. & Enfors, S.O. (1998). Growth and energy metabolism in aerobic fed-batch culture of Saccharomyces cerevisiae: Simulation and model verification. Biotechnology and Bioengineering. 6, 527-533.
Pradeep, P. & O.V.S. Reddy. (2010). High gravity fermentation of sugarcane molasses to produce ethanol: effect of nutrients. Journal of Industrial Microbiology & Biotechnology. 50(1), 582-587.
Smart, K. A., Chambers, K. M., Lambert, I. & Jenkins, C. (1999). Use of methylene violet staining procedures to determine yeast viability and vitality. Journal of the American Society of Brewing Chemists. 57, 18-23.
โปรดกรอกเอกสารและลงนาม "หนังสือรับรองให้ตีพิมพ์บทความในวารสารวิจัยมหาวิทยาลัยราชภัฏพระนคร สาขาวิทยาศาสตร์และเทคโนโลยี" ก่อนการตีพิมพ์