Abstract
In this study saccharification of alkali treated wheat straw was optimized by Box–Behnken design using three variables at three levels. FTIR, XRD and Scanning electron microscopy were used to study the morphological and structural changes caused by pretreatment. A 23 factorial design was used for experiments and data was analyzed by second order polynomial regression model. Under optimized condition of 2 % wheat straw, 0.5 % enzyme concentration and 6 h of time period resulted in 40.15 % saccharification of wheat straw. The saccharified material was fermented with Saccharomyces cerevisiae which revealed that 96 h of fermentation period was best for maximum specific growth rate and specific ethanol yield.
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