Optimization of Key Factors Affecting Butanol Production from Sugarcane Juice by Clostridium beijerinckii TISTR 1461

Optimization of key factors affecting butanol production from sugarcane juice by Clostridium beijerinckii TISTR 1461 using the response surface methodology (RSM) with central composite design (CCD) was investigated. The effects of three key factors i.e. butyric acid, yeast extract and ammonium acetate were evaluated individually and interactively. The optimum conditions of butanol fermentation were predicted to be 6.85 g/L butyric acid, 3.0 g/L yeast extract, and 2.3 g/L ammonium acetate, under which a maximum butanol concentration of 11.06 g/L was estimated. The optimum conditions were applied in a batch fermentation using a 2-L fermenter with agitation rate of 100 rpm at 37ºC. The butanol produced was 11.77 g/L which was close to the predicted value. The process showed the promising alternative for butanol production from agricultural product using Clostridium beijerinckii TISTR 1461.