Lee, Wen-ShiangWen-ShiangLeeChen, I-ChuI-ChuChenChang, Cheng-HsiungCheng-HsiungChangYang, Shang-ShyngShang-ShyngYang2012-10-192018-07-062012-10-192018-07-062012http://ntur.lib.ntu.edu.tw//handle/246246/243062To investigate the bioethanol production from sweet potato, the saccharification and fermentation conditions of co-immobilization of saccharolytic molds (Aspergillus oryzae and Monascus purpureus) with Saccharomyces cerevisiae were analyzed. The immobilized yeast cells showed that at 10% glucose YPD (yeast extract peptone dextrose) the maximum fermentation rate was 80.23%. Viability of yeasts cells were 95.70% at a final ethanol concentration of 6%. Immobilization enhanced the ethanol tolerance of yeast cells. In co-immobilization of S. cerevisiae with A. oryzae or M. purpureus, the optimal hardening time of gel beads was between 15 and 60 min. Bioethanol production was 3.05-3.17% (v v-1) and the YE/s (yield of ethanol production/starch consumption) was 0.31-0.37 at pH 4, 30 °C and 150 rpm during 13 days fermentation period. Co-immobilization of S. cerevisiae with a mixed cultures of A. oryzae and M. purpureus at a ratio of 2:1, the bioethanol production was 3.84% (v v-1), and the YE/s was 0.39 for a 11 days incubation. However a ratio of A. oryzae and M. purpureus at 1:2 resulted a bioethanol production rate of 4.08% (v v-1), and a YE/s of 0.41 after 9 days of fermentation. © 2011 Elsevier Ltd.en-USAspergillus oryzae; Bioethanol; Co-immobilization; Monascus purpureus; Saccharomyces cerevisiae; Sweet potato[SDGs]SDG7Aspergillus Oryzae; Bio-ethanol production; Coimmobilization; Ethanol concentrations; Ethanol production; Ethanol tolerance; Fermentation rate; Gel beads; Immobilized yeasts; Mixed cultures; Monascus purpureus; S.cerevisiae; Sweet potato; Yeast cell; Yeast extracts; Aspergillus; Bioethanol; Cells; Ethanol; Fermentation; Glucose; Molds; Saccharification; Yeast; Cell immobilization; biofuel; biomass power; dicotyledon; energy resource; ethanol; fermentation; immobilization; renewable resource; starch; yeast; Aspergillus oryzae; Ipomoea batatas; Monascus purpureus; Saccharomyces cerevisiaejournal article10.1016/j.renene.2011.08.024http://ntur.lib.ntu.edu.tw/bitstream/246246/243062/-1/26.pdf