HYDROLYSIS OF SUGARCANE BAGASSE TO OBTAIN ETHANOL USING NATIVE AND COMMERCIAL ENZYMES

Abstract

In present work, enzymatic hydrolysis of sugarcane bagasse was carried out from a cocktail of enzymes produced by a bacterium native of Ecuador of the genus Bacillus sp., which is mixed with a commercial enzyme produced by Sigma. With this mixture eight tests were performed changing six initial conditions. With the Plackett Bürman method, the factors that did not influence the process were discarded from the results of the glucose yield coefficients, thus leaving agitation speed and Tween 80 surfactant as the least significant factors in the levels studied. With this new adjusted model, the Box- Hunter complete factorial design of optimization of 24-1 was used and it was concluded that the enzymatic cocktail of native and commercial enzymes generated glucose concentration results of 2.63 mg/ml and glucose yield of /100 gof bagasse. This is important because the possible substitution of a percentage of commercial enzymes for native enzymes reflected as an advantage in the operating costs.

Keywords

• enzymes
• enzyme cocktail
• ethanol
• bacillus sp.
• degradation
• glucose