Development of a model for the ethanol concentration limit as a function of temperature and initial substrate concentration using the yeast Saccharomyces cerevisiae.

Abstract

In this study, a model was developed to simulate the effect of temperature ( ) and initial substrate concentration ( ) on the ethanol concentration limit ( ) using the yeast Saccharomyces cerevisiae. To achieve this, regressions were performed using data provided by other authors for to establish a model dependent on and capable of predicting results with statistical significance. After constructing the model, a response surface was generated to determine the conditions where reaches higher values: temperatures between 28°C and 32°C and an initial substrate concentration around 200 g/L. Thus, the proposed model is consistent with the observations that increasing temperatures decrease the ethanol concentration obtained, and substrate concentrations above 200 g/L lead to a reduction in ethanol concentration even at low temperatures such as 28°C.