The aim of this investigation was to optimize immobilization conditions to entrap Kluyveromyces marxianus DBKKUY-103 during ethanol fermentation from sweet sorghum juice using a response surface methodology. The effects and interactions of variables involved in cell entrapment using polyvinyl alcohol and sodium alginate were studied through a fractional factorial design. | Turkish Journal of Biology Turk J Biol (2015) 39: 119-128 © TÜBİTAK doi: Research Article Efficient entrapment of Kluyveromyces marxianus DBKKUY-103 in polyvinyl alcohol hydrogel for ethanol production from sweet sorghum juice 1 2,3, 2,3 Kanchana NONTHASEN , Weera PIYATHEERAWONG *, Pornthap THANONKEO 1 Graduate School, Khon Kaen University, Khon Kaen, Thailand 2 Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand 3 Fermentation Research Center for Value Added Agricultural Products, Khon Kaen University, Khon Kaen, Thailand Received: Accepted: Published Online: Printed: Abstract: The aim of this investigation was to optimize immobilization conditions to entrap Kluyveromyces marxianus DBKKUY-103 during ethanol fermentation from sweet sorghum juice using a response surface methodology. The effects and interactions of variables involved in cell entrapment using polyvinyl alcohol and sodium alginate were studied through a fractional factorial design. The results suggested that the primary variables involved in cell entrapment that significantly affected ethanol fermentation were sodium sulfate concentration, polyvinyl alcohol, and sodium alginate contents (P 70 g L–1) when the contents is the real value of an independent variable, X0 is the real of sodium alginate and PVA were employed at maximal value of an independent variable at the center point, and levels. In addition, lower ethanol concentrations were ∆Xi is the step change value of the variables. obtained (70 g L–1) when PVA RSM was used to determine the optimal conditions content and sodium sulfate concentration were utilized at for cell entrapment during ethanol fermentation. CCD their respective maximal and minimal levels. These results was utilized to fit a second-order response surface model suggest that these variables have the greatest potential (Myers
