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Journal of Applied Sciences
  Year: 2009 | Volume: 9 | Issue: 17 | Page No.: 3126-3130
DOI: 10.3923/jas.2009.3126.3130
 
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Experimental Investigation on the Impact of Aeration Rate and Stirrer Speed on Micro-Aerobic Batch Fermentation

L.W.T. Emily, J. Nandong and Y. Samyudia

Abstract:
The impact of aeration rate and stirrer speed on micro-aerobic fermentation is studied at laboratory scale. Result suggests that with Baker’s yeast, an increase in aeration rates from very low value can improve bioethanol productivity and yield because it can enhance cell viability. At constant stirrer speed of 150 rpm, the increase in aeration rate from 1 to 1.5 LPM leads to proportional increase in peak Oxygen Uptake Rate (OUR) from 600 to 1000 mM L-1 h. This increase coincides with the increase in yield by 7.5%. Interestingly at constant aeration rate of 1.5 LPM, an increase in stirrer speed from 150 to 250 rpm leads to decrease in peak OUR from 1000 to 457 mM L-1 h but increase in yield by 64%. In conclusion, both stirrer speed and aeration rate are important factors which have complex impacts on hydrodynamics and microbial metabolism, which in turn affect productivity and yield. Further study using CFD modeling and simulation method is required to gain better insights into how aeration rate and stirrer speed affect metabolism via the mixing mechanisms in a bioreactor.
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How to cite this article:

L.W.T. Emily, J. Nandong and Y. Samyudia, 2009. Experimental Investigation on the Impact of Aeration Rate and Stirrer Speed on Micro-Aerobic Batch Fermentation. Journal of Applied Sciences, 9: 3126-3130.

DOI: 10.3923/jas.2009.3126.3130

URL: https://scialert.net/abstract/?doi=jas.2009.3126.3130

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