Publisher: Chemical Society of Nigeria

Time Series Model For Glucose Conversion To Ethanol In Relation To Ethanol Loss During Fermentation

C. E. Duru
KEYWORDS: Glucose, Ethanol, Fermentation, Saccharomyces cerevisiae, Acetic acid


The conversion of glucose to ethanol during fermentation using Saccharomyces cerevisiae and the spontaneous removal of this product at a point in the process was simulated and interpreted using a time series model. The peak concentration of ethanol in the solution before the commencement of its removal was 11.1 % v/v reached in 96 hours at a reaction solution pH of 3.95 and proceeded at a rate of 1.18 × 10-2 ml/hr. The removal of ethanol from the reaction system after 96 hours was attributed to the oxidative conversion of this molecule to acetic acid which manifested by a rapid drop in the pH of the solution. The rate of this oxidation reaction was found to be 2.29 × 10-2 ml/hr which is about two times faster than the rate of ethanol formation at the commencement of the fermentation process. The accumulation of acetic acid which resulted in the increased acidity of the reaction solution could have been responsible for the decrease in yeast activity or possible toxicity as has been reported.

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