Comparison of red,brown and green seaweeds on enzymatic saccharification process |
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| Affiliation: | 1. Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju 561-756, Republic of Korea;2. Department of Food and Life Science, Pukyong National University, 608-737, Republic of Korea;3. Department of Life Science and Biotechnology, Dong-Eui University, Busan 614-714, Republic of Korea;1. Centre for Biochemical Engineering and Biotechnology, Department of Chemical Engineering and Biotechnology, Universidad de Chile, Beauchef 850, Santiago, Chile;2. Industrial Chemistry and Reaction Engineering, Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Åbo/Turku FI-20500, Finland;3. Technical Chemistry, Department of Chemistry, Chemical–Biological Center, Umeå University, SE-901 87 Umeå, Sweden |
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| Abstract: | The production of bioethanol from seaweeds using acid hydrolysis and the enzymatic saccharification was studied. Red seaweed (Gelidium amansii), brown seaweed (Laminaria japonica), and green seaweed (Codium fragile) were selected, and the characteristics of their conversion to bioethanol were analyzed. The optimum conditions of the dilute acid hydrolysis preprocessing for bioethanol production from the seaweed were a reaction temperature of 150 °C, sulfuric acid content of 5.0 wt.%, and reaction time of 60 min. The seaweeds listed in order of bioethanol conversion performance are red seaweed > brown seaweed > green seaweed. The optimum dosage of enzyme was 2.0 mL per 10 g of seaweed. The optimal fermentation conditions for bioethanol production using seaweed included a commercial yeast dosage of 30 wt.% and a fermentation time of 3 days. |
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| Keywords: | Bioethanol Seaweed Dilute acid hydrolysis Enzymatic saccharification Fermentation |
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