In typical bioethanol production, the consumption of glucose over the course of 24 to 48 hour yeast fermentation is a common method of monitoring ethanol production efficiency
Glucose is the primary simple sugar that results from the enzymatic hydrolysis of starch and therefore the main carbon source for yeast in the production of ethanol in fermentation.
Although ethanol measurement (also offered by the YSI 2700) is important, glucose concentration profiles, and sometimes glucose consumption rates, are often more easily measured and are of great importance early in the fermentation process when adjustments to process can be made.
In addition, a set glucose concentration at the end of fermentation is often the signal to move the 'beer' to distillation.
HPLC is the analytical method of choice, however, the YSI 2700 has proven to be a valuable tool in monitoring glucose during fermentation.
Study performance data of the method indicates precision and accuracy that is comparable to HPLC (precision of samples studied proved to be better than 2%).
The enzyme-electrode based system not only provides rapid, accurate glucose measurements (total turnaround time of less than two minutes) but is also simple to use and easy to maintain.
Results are available earlier than HPLC (sometimes 30 minutes) and allow operators to make adjustments when they count.
The YSI 2700 automatically updates calibration on a user-defined schedule, or may be initiated at the user's command.
In conclusion the YSI 2700 used in glucose monitoring provides valuable information relevant to maximising ethanol production.
The measurements allow the operators to make timely decisions thus improving plant efficiency and reducing costs.
