Impact of nanoparticle inclusion on bioethanol production process kinetic and inhibitor profile

Abstract

This study examines the effects of nanoparticle inclusion in instantaneous saccharification and fermentation (NIISF) of waste potato peels. The effect of nanoparticle inclusion on the fermentation process was investigated at different stages which were: pre-treatment, liquefaction, saccharification and fermentation. Inclusion of NiO NPs at the pre-treatment stage gave a 1.60-fold increase and 2.10-fold reduction in bioethanol and acetic acid concentration respectively. Kinetic data on the bioethanol production fit the modified Gompertz model (R 2 > 0.98). The lowest production lag time (t L) of 1.56 h, and highest potential bioethanol concentration (P m) of 32 g/L were achieved with NiO NPs inclusion at different process stages; the liquefaction stage and the pre-treatment phase, respectively. Elevated bioethanol yield, coupled with substantial reduction in process inhibitors in the NIISF processes, demonstrated the significance of point of nanobiocatalysts inclusion for the scale-up development of bioethanol production from potato peels.

Keywords

• Band energy gap
• Inhibitor profile
• Nanoparticles
• Bioethanol
• Saccharomyces cerevisiae