Optimization of fermentation parameters

table 1: comparative performance of the two strains with various parameters.

Maximum growth in cell

Max. ethanol produced in % g/v

number× 10 8

(Time in

Parameter

(Time in hours)

hours)

R3DPMP

R3DSC5

R3DPMP

R3DSC5

5

9.1±0.4 (12) 10.9±0.8 (36) 6.9±0.2 (18)

9.8±0.2 (48)

Inoculum

6

9.4±0.6 (09) 10.8±0.2 (36) 7.4±0.8 (12)

10.8±0.3 (48)

density in cell

7

9.5±0.3 (09) 10.9±0.7 (24) 8.4±0.2 (12)

12.9±0.14 (36)

number× 10 8

8

11.2±1 (18) 11.8±0.3 (24) 8.3±0.35 (12) 13.3±0.14 (36)

9

11±0.4 (12) 11.4±0.5 (24) 8.4±0.2 (12)

13.1±0.14 (36)

7.9±0.8

5

8.8±2 (0)

2.2±0.9 (09)

2.3±0.8 (24)

(0 and 09)

9 . 2 ± 0 . 0 8

10

9.9±1 (12)

4.8±0.9 (48)

5.0±0.6 (36)

% of glucose

(09)

in g/v

15 9.9±0.7 (12) 10±.9 (12)

6.2±0.5 (48)

7.3±0.6 (36)

Concentration

1 1 . 2 ± 0 . 1

20

9.9±0.1 (12)

8.3±0.3 (12)

9.5±0.8 (36)

(18)

25 9.3±0.5 (09) 11.8±0.3 (24) 10.1±0.4 (24) 12.5±0.2 (36)

30 -

11±0.4 (36)

-

13±0.5 (36)

30 11.3±2 (24) 11.4±0.1 (24) 8.3±0.34 (12) 12.2±0.8 (36)

35 10.3±1 (12) 11.4±0.5 (24) 8.8±0.17 (24) 11.8±0.6 (24)

Temperature

in °C

8.8±0.5 (0 and

40 8.5±0.7 (09)

8.7±0.28 (18) 8.7±0.5 (24)

09)

45 7.5±0.09 (0) 9.3±0.3 (0)

-

-

3

10±0.65 (09) 11.3±2 (48)

8.0±1.0 (15)

10.5±0.1 (48)

1 0 . 8 ± 0 . 5

5

11.5±1.4 (24) 8.7±0.6 (12)

12.1±0.4 (36)

Initial pH of

(06)

the medium

7

11±0.61 (12) 11.6±1.1 (24) 8.3±0.3 (12)

11.4±0.1 (36)

1 0 . 4 ± 0 . 4 1

9

11.4±0.6 (48) 8.7±0.56 (15) 11.6±0.1 (48)

(12)

Int. J. Bioinformatics and Biological Sci.: v.2 n.1&2, p. 71-83. March & June 2014

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