Response surface plots showing the effects of pH, temperature, substrate concentration, fermentation time, and their combination effects on ethanol production. (a) Fermentation time and temperature, (b) substrate concentration and temperature, (c) substrate concentration and pH, and (d) fermentation time and pH.
Time course of sugar consumption and ethanol production in fermentation carried out under optimum condition.
Levels of real and coded values of independent variables.
Experimental design and comparison of experimental and predicted ethanol production.
Characteristics of nypa sap.
Comparison of ethanol production and ethanol conversion by isolated yeast strains.
Estimated coefficients and significance probability.
Analysis of variance in coded value.
Comparative results from published literature on ethanol production by yeast utilizing high sugar concentration substrate.
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