Simultaneous Hydrolysis and Fermentation of Sweet Sorghum Varieties (FS501 and KCS105) into Bioethanol Using <i>Saccharomyces steineri</i> – A Kinetics Study
In this study, kinetics of bioethanol production by fermentation of three different substrates, which were artificial substrate and the juice of two sweet sorghum varieties (FS501 and KCS105) using Saccharomyces steineri, were examined using two proposed models by assuming that simultaneous hydrolysis and fermentation occurred. Fermentation of the substrate of FS501 and KCS105 juices showed better data fitting by using the modified version of the kinetics model while the fermentation of artificial substrate which was free of any other components followed Philippidis’s kinetics model. This difference was caused by the change of the yeast behavior in the form of the reduction of both the rate of fructose and/or glucose consumption by the yeast and the rate of fructose and or glucose conversion into ethanol during lag phase. As the consequence, sucrose hydrolysis seems very dominant in the FS501 and KCS105 juices fermentation during the lag phase. The change of behavior of the yeast was estimated being caused by the existence of “impurities” such as acetic acid, glycerol, nitrogen, phosphor, and potassium in the FS501 and KCS105 juices. From statistical analysis using correlation coefficient (between kinetics parameters and “impurities”), acetic acid was the most influential component to change the behavior.