In this study, the unpretreated sugar cane bagasse was milled to a particle size of – 1 mm and be used as material for bioconversion into fermentable sugars by using an enzyme cocktail acted synergistically. | Vietnam Journal of Science and Technology 55 (4) (2017) 419-428 DOI: USING EXPERIMENTAL PLANNING TO OPTIMIZE THE HYDROLYSIS OF SUGAR CANE BAGASSE INTO FERMENTABLE SUGARS FOR BIOETHANOL PRODUCTION BY FUNGAL ENZYME MIXTURE Vu Dinh Giap1, 2, *, Do Huu Chi2, 4, Pham Hong Hai1, Tang Thi Chinh2, 3, Do Huu Nghi1, 2 1 2 Institute of Natural Products Chemistry, VAST, 18 Hoang Quoc Viet, Cau Giay, Hanoi Graduate University of Science and Technology, VAST, 18 Hoang Quoc Viet, Cau Giay, Hanoi 3 Institute of Environmental Technology, VAST, 18 Hoang Quoc Viet, Cau Giay, Hanoi 4 Institute of Biotechnology, VAST, 18 Hoang Quoc Viet, Cau Giay, Hanoi * Email: giapvudinh@ Received: 20 October 2016; Accepted for publication: 13 May 2017 ABSTRACT In this study, the unpretreated sugar cane bagasse was milled to a particle size of – 1 mm and be used as material for bioconversion into fermentable sugars by using an enzyme cocktail acted synergistically. Experimental planning was used to optimize the enzyme conversion through assessment and analysis of individual parameter. As the result, the optimal condition for enzymatic conversion of sugar cane bagasse into reducing sugar product are at pH = 5, 40 oC, and 48 h incubation in rate of enzyme (Cell/Xyl, AltFAE, XpoAE) and substrate (bagasse meal) is . From the above application, the mathematical model is found to describe equation of the bioconversion of bagasse into reducing sugars: ɵy = + + + + – x 2 ; 1 and using flexible algorithm of nonlinear planning to identify optimal conditions of enzyme mixture of conversion into reducing sugars that the reaction reached ɵy max = mg per gram bagasse with x1 = , x2 = , x3 = or Cell/Xyl = 1 ml (100U), AltFAE = ml (), XpoAE = ml () on the test range. Experimental verification has the same result in constant conditons and reached total reducing sugars of
