Fermantasyon Parametrelerinin Miscanthus’tan Elde Edilen Biyoetanol Verimine Etkisi

Miscanthus giganteus’tan şekerlerin serbest hale getirilmesi için seyreltik asit ve alkali (NaOH) ön muamelelerini takiben enzimatik hidroliz uygulanmıştır. Optimum ön muamele koşullarını belirleyebilmek için % 0.5 ve 1.0 (a/h) H2SO4 ve NaOH konsantrasyonlarında, 120°C ve 180°C’lerde, 10 ve 90 süreyle piroliz işlemleri gerçekleştirilmiştir. 0.5% NaOH konsantrasyonu, 120°C ve 90 dk sürede gerçekleştirilen piroliz sonucu en yüksek fermente edilebilir şeker (32.78 g/L) elde edilmiştir. Etanol fermantasyonu 25°C ve 30°C’lerde Saccharomyces cerevisiae ile azot kaynağı ilaveli ve ilavesiz yürütülmüştür. Hem sıcaklık hem de azot kaynağı ilavesi Miscanthus giganteus‘tan elde edilen etanol verimini etkilemiştir. Her iki sıcaklıkta da azot ilavesinin etanol verimini artırdığı bulunmuştur. En yüksek etanol verimi 30°C’de azot ilavesi ile gerçekleştirilen fermantasyonda elde edilmiştir.

Anahtar Kelimeler:

Azot, sıcaklık, biyoetanol, Miscanthus, fermantasyon optimizasyonu, Saccharomyces cerevisiae

Effect of Fermentation Parameters on Bioethanol Yield from Miscanthus

Dilute sulphuric acid and alkaline pre-treatments (NaOH) followed by enzymatic hydrolysis (Cellic CTec2) were used to release sugars from Miscanthus giganteus. In order to determine optimum pre-treatment conditions pyrolysis was carried out using H2SO4 and NaOH at 0.5 and 1% (w/v) and 120°C and 180°C for 10 and 90 min. Pre-treatments with NaOH (0.5%, w/v), 120°C, 90 min resulted in highest total fermentable sugar concentration (32.78g/L). Ethanolic fermentations were performed at 25°C and 30°C with or without nitrogen source addition using Saccharomyces cerevisiae. Both temperature and nitrogen supplementation affected bioethanol yields from Miscanthus giganteus. Higher bioethanol yields were obtained with nitrogen addition at temperatures. The fermentation at 30°C with nitrogen addition gave the highest bioethanol yield.

Keywords:

Nitrogen, temperature, bioethanol, fermentation optimization, Saccharomyces cerevisiae,

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