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Applied Biochemistry and Biotechnology

, Volume 122, Issue 1–3, pp 485–499 | Cite as

Effect of reduction in yeast and enzyme concentrations in a simultaneous-saccharification-and-fermentation-based bioethanol process

Technical and economic evaluation
  • Anders Wingren
  • Mats Galbe
  • Christian Roslander
  • Andreas Rudolf
  • Guido ZacchiEmail author
Article

Abstract

The ethanol production cost in a simultaneous saccharification and fermentation-based bioethanol process is influenced by the requirements for yeast production and for enzymes. The main objective of this study was to evaluate—technically and economically—the influence of these two factors on the production cost. A base case with 5 g/L of baker’s yeast and an initial concentration of water-insoluble solids of 5% resulted in an experimental yield of 85%. When these data were implemented in Aspen Plus, yeast was assumed to be produced from sugars in the hydrolysate, reducing the overall ethanol yield to 69%. The ethanol production cost was 4.80 SEK/L (2.34 US$/gal). When adapted yeast was used at 2 g/L, an experimental yield of 74% was achieved and the estimated ethanol production cost was the same as in the base case. A 50% reduction in enzyme addition resulted in an increased production cost, to 5.06 SEK/L (2.47 US$/gal) owing to reduced ethanol yield.

Index Entries

Ethanol economics process simultaneous saccharification and fermentation yeast enzymes 

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Copyright information

© Humana Press Inc. 2005

Authors and Affiliations

  • Anders Wingren
    • 1
  • Mats Galbe
    • 1
  • Christian Roslander
    • 1
  • Andreas Rudolf
    • 1
  • Guido Zacchi
    • 1
    Email author
  1. 1.Department of Chemical EngineeringLund UniversityLundSweden

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