Impact of Sodium pentadecyl sulfate micelles on fermentation dynamics and ethanol yield in Saccharomyces cerevisiae ARC-1607.

The use of surfactant micelles has emerged as a promising strategy to modulate microbial metabolism and improve bioethanol production. In the present study, the influence of sodium pentadecyl sulfate (SPS) micelles on ethanol fermentation by Saccharomyces cerevisiae ARC-1607 was investigated. SPS, an anionic surfactant with a long hydrophobic chain, was hypothesized to alter cell membrane permeability and enhance substrate uptake, thereby affecting fermentation efficiency. Different concentrations of SPS were supplemented into the fermentation medium, and their effects on fermentation kinetics, glucose utilization, cell growth, and ethanol yield were evaluated. The results revealed that low to moderate levels of SPS micelles significantly improved ethanol production by optimizing substrate assimilation and reducing fermentation lag, whereas higher concentrations exhibited inhibitory effects due to membrane stress. The study highlights the dual regulatory role of SPS micelles, acting as both metabolic enhancers and potential stressors, depending on dosage. These findings provide new insights into surfactant-mediated fermentation strategies and suggest that controlled micelle application could be a viable tool for bioprocess optimization in industrial ethanol production. In the present communication impact of sodium pentadecyl sulfate (SPS)micelles on fermentation dynamics and ethanol yield in Saccharomyces cerevisiae ARC-1607 has been studied. It has been observed that SPS has stimulatory effect on bioproduction of ethanol and enhances the yield of ethanol to an extent of 20.592%higher in comparison to control,ie;6.41ml/100ml when 23.5%(w/v)molasses solution is allowed to ferment at pH 4.8 ,temperature 34.50C and incubation period of 60 hrs along with some other significant rich ingredients required by the fungal strain under trial.