Development of a model for the ethanol concentration limit as a function of temperature and initial substrate concentration using the yeast Saccharomyces cerevisiae

Abstract

In this study, a model was developed to simulate the effect of temperature () and initial substrate concentration () on the ethanol concentration limit () using the yeast Saccharomyces cerevisiae. To achieve this, regressions were performed using data provided by other authors for to establish a model dependent on and capable of predicting results with statistical significance. After constructing the model, a response surface was generated to determine the conditions where reaches higher values: temperatures between 28°C and 32°C and an initial substrate concentration around 200 g/L. Thus, the proposed model is consistent with the observations that increasing temperatures decrease the ethanol concentration obtained, and substrate concentrations above 200 g/L lead to a reduction in ethanol concentration even at low temperatures such as 28°C.