TH14070Y - The bioethanol production process using the fungus Monascus from macroalgae. - Google Patents

Abstract

------16/02/2561------(OCR) Page 1 of 1. Summary of the Invention: This invention describes a bioethanol production process using Monascus fungus from the macroalgae genus. The fungus is cultured in a growth medium, and dried macroalgae are extracted to obtain an extract. The ethanol content of this extract is tested using a specific enzymatic reaction technique. The objective of this invention is to produce bioethanol as an alternative energy source to petroleum, which will eventually be depleted. Algae are used as a raw material due to their high starch and cellulose content. It does not affect the food crop like other raw materials such as cassava and corn, and after producing biodiesel, it can be further used to produce bioethanol. ------------ Revised September 15, 2017. This bioethanol production process uses Monascus fungus from macroalgae. The fungus is a filamentous fungus of the genus Monascus (Monascus sp.). The fungus is cultivated in a growth medium, and dried macroalgae are extracted to obtain an extract. The ethanol content of the extract is tested using a specific enzyme reaction technique. The purpose of this invention is to produce bioethanol as a substitute energy source for petroleum, which will eventually be depleted. Algae are used as an alternative raw material because they contain high amounts of starch and cellulose, and do not affect the food crop like other raw materials such as cassava and corn. Furthermore, after producing biodiesel, it can be further used to produce bioethanol. ------------------------------------------------------------------------ (Original) This process was used to produce ethanol from macroalgae resources, specifically filamentous fungi of the genus Monascus. The objective was to produce bioethanol as a substitute energy source for petroleum, which will eventually be depleted. Algae are used as an alternative feedstock due to their high starch and cellulose content, and they do not negatively impact food crops like other feedstocks such as cassava and corn. Furthermore, after producing biodiesel, the remaining algae can be used to produce bioethanol.

Claims (1)

------16/02/2561------(OCR) Page 1 of 1 page. Claims 1. The process of nioethanol production using the fungus Monascus from macroalgae consists of the following steps: Preparation of Monascus starter culture a. Prepare Monascus fungus in a culture medium consisting of 40-200 grams of broken rice and 24-1200 milliliters of water. Incubate at a temperature of 25-55 degrees Celsius for 5 days in a culture container. a. Seal the container using a sterilizing method. b. Take 1-50 grams (at least 107 CFU/ml) of Monascus fungus obtained from step a, in a 0.1 M phosphate buffer solution with a pH of 7, 99 ml, and mix it with 0.1% polysorbate (Tween 80) in the sterilized container and disperse the spores. Using a circular shaker, disperse the spores from the rice grains for 10-15 minutes. Preparation of the algae extract: C. Take 3-100 grams of dried macroalgae raw material, add 15 ml of 1.25 M hydrochloric acid (HCl) and 50 ml of distilled water. Sterilize at 121°C at 15 psi for 15 minutes. D. Adjust the pH of the solution from step C to 7 using 15% sodium hydroxide (NaOH). Add 1.8 grams of peptone and 0.9 grams of yeast extract. Adjust the volume to 90 ml with distilled water. Then sterilize at 121°C at 15 psi for 15 minutes. This will yield an extract from the dried macroalgae. Fungal Cultivation for Ethanol Production: C. Take 100-1000 ml of algal extract obtained from step d. and add 1-100 ml of Monascus fungal spore starter culture from step b. Cultivate at 30-35°C on a shaker with circular aeration at a speed of at least 100-300 rpm for 3-7 days. F. Test for ethanol using enzyme-based techniques with specific reaction characteristics to the ethanol produced in the process, and co-injection techniques using High-performance liquid chromatography (HPLC) to confirm the type and quantify the ethanol. ------------ Revised September 15, 2017 1. The bioethanol production process using Monascus fungus from macroalgae consists of the following steps: Preparation of Monascus fungal starter culture: A. Prepare Monascus fungus in a culture medium containing... a. Inoculate 40-200 grams of broken rice and 24-1200 milliliters of water at 25-55 degrees Celsius for 5 days in a culture container, then seal the container aseptically. b. Take 1-50 grams of Monascus fungus obtained from step a (at least 107 CFU/ml) in 99 milliliters of 0.1 M phosphate buffer with a pH of 7, containing 0.1% polysorbate 80 (Tween 80), mixed in a sterilized container, and disperse the spores. Using a circular shaker, disperse the spores from the rice grains for 10-15 minutes. Preparation of the algae extract: C. Take 3-100 grams of dried macroalgae raw material, add 15 milliliters of 1.25 molar hydrochloric acid (HCl) and 50 milliliters of distilled water. Sterilize at 121°C at 15 psi for 15 minutes. D. Adjust the pH of the solution from step C to 7 using 15% sodium hydroxide (NaOH). Add 1.8 grams of peptone and 0.9 grams of yeast extract. Adjust the volume to 90 milliliters with distilled water. Then sterilize at 121°C at 15 psi for 15 minutes. This will yield the algae extract from the dried macroalgae. Fungal Cultivation for Ethanol Production: J. Use 100-1000 ml of algal extract obtained from step D per 1-100 ml of Monascus fungal spore starter culture from step B. Cultivate at 30-35°C on a shaker with circular aeration at a speed of at least 100-300 rpm for 3-7 days. F. Test for ethanol using enzymatic techniques with specific reaction characteristics with the ethanol produced during the process, and co-injection techniques using High-performance liquid chromatography (HPLC) to confirm the type and quantify the ethanol. ----------------------------------------------------------------------- (Original) 1. The bioethanol production process using Monascus fungus from macroalgae consists of the following steps: Preparation of Monascus fungus starter culture: a. Prepare and cultivate Monascus fungus in a culture medium consisting of 40-............ grams of broken rice and 24-1200 milliliters of water. Cultivate at a temperature of 25-55 degrees Celsius for 5 days in a sterile container, sealing the container aseptically. b. Take 1-50 grams (at least 107 CFU/ml) of the Monascus fungus obtained from step a and mix it in 99 milliliters of 0.1 M phosphate buffer with a pH of 7, containing 0.1% polysorbate (Tween 80), in a sterilized container. Perform spore dispersal. Using a circular shaker, disperse the spores from the rice grains for 10-15 minutes. Preparation of the algae extract: C. Take 3-100 grams of dried macroalgae raw material, add 15 milliliters of 1.25 molar hydrochloric acid (HCl)I and 50 milliliters of distilled water. Sterilize at 121°C at 15 psi for 15 minutes. D. Adjust the pH of the solution from step D to 7 using 15% sodium hydroxide (NaOH). Add 1.8 grams of peptone and 0.9 grams of yeast extract. Adjust the volume to 90 milliliters with distilled water. Then sterilize at 121°C at 15 psi for 15 minutes. This will yield the algae extract from the dried macroalgae. Fungal Cultivation for Ethanol Production: A. Use 100-1000 ml of algal extract obtained from step E per 1-100 ml of Monascus fungal spore starter culture from step B. Cultivate at 30-35°C on a shaker with circular aeration at a speed of at least 100-300 rpm for 3-7 days. B. Test for ethanol content using enzymatic techniques with specific reaction characteristics to the ethanol produced during the process, and co-injection techniques using High-performance liquid chromatography (HPLC) to confirm the type and quantify the ethanol. The ethanol yield should be at least 1 gram per kilogram of dry weight of algae.