Response Surface Methodology of Alcohol Production from TWR Sugar using Saccharomyces cerevisiae TISTR 5339

The aim of this research was to develop technique produce alcohol from Thai white rice (TWR) using Saccharomyces cerevisiae TISTR 5339. TWR sugar produced with Amylomyces rouxii 3182. Response surface methodology (RSM) applied for investigating the experimental design production alcohol. There were 20 experiments involving three investigated variables 5339 amount ratio, concentration (% Brix) and retention time fermentation that studied on optimize condition Design experiment performed by application 5-level-3-factors central composite in order study optimum results showed 4.0 ml 100 amount, 20%Brix (concentration sugar) 7 days time.