Application in the Ethanol Fermentation of Immobilized Yeast Cells in Matrix of Alginate/Magnetic Nanoparticles, on Chitosan-Magnetite Microparticles and Cellulose-coated Magnetic Nanoparticles

TL;DR

This study develops and evaluates immobilized yeast cells and enzymes on magnetic nanoparticles for efficient ethanol production from corn starch, achieving high yields and stability in column reactors.

Contribution

It introduces novel magnetic nanoparticle matrices for immobilizing yeast and enzymes, enhancing ethanol fermentation efficiency and stability.

Findings

Ethanol yield reached approximately 91% of the theoretical maximum.

Ethanol productivity peaked at 264.0 g/L.h under optimal conditions.

Immobilized yeast cells remained stable for over a month at 4°C in saline.

Abstract

Saccharomyces cerevisiae cells were entrapped in matrix of alginate and magnetic nanoparticles and covalently immobilized on magnetite-containing chitosan and cellulose-coated magnetic nanoparticles. Cellulose-coated magnetic nanoparticles with covalently immobilized thermostable {\alpha}-amylase and chitosan particles with immobilized glucoamylase were also prepared. The immobilized cells and enzymes were applied in column reactors - 1/for simultaneous corn starch saccharification with the immobilized glucoamylase and production of ethanol with the entrapped or covalently immobilized yeast cells, 2/ for separate ethanol fermentation of the starch hydrolysates with the fixed yeasts. Hydrolysis of corn starch with the immobilized {\alpha}-amylase and glucoamylase, and separate hydrolysis with the immobilized {\alpha}-amylase were also examined. In the first reactor the ethanol yield reached approx. 91% of the theoretical; the yield was approx. 86% in the second. The ethanol fermentation was affected by the type of immobilization, the initial particle loading, feed sugar concentration and the dilution rate. The ethanol productivity with entrapped cells reached 264.0 g/L.h at particle loading rate 70% and dilution rate 3.0 h-1 with reducing sugar concentration of 200.0 g/L. The prepared magnetic particles with fixed yeast cells were stable at 4oC in saline for more than 1 month. .