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Fermentation of vinegar from star fruit (averrhoa carambola)

Abdul Karim, Mohamed Ismail and Jasni, Farah Izora and Jamal, Parveen (2011) Fermentation of vinegar from star fruit (averrhoa carambola). In: Current research and development in biotechnology engineering at IIUM. IIUM Press, Kuala Lumpur, pp. 207-210. ISBN 9789674181444

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Fermentation of star fruit juice was conducted to produce vinegar using the yeast Saccharomyces cerevisiae and Acetobacter aceti bacteria. The acetic fermentation was carried out for 120 hours in shake flasks with ethanol concentration of 4, 6 and 8% (v/v), inoculums size of 6, 8 and 10% or ml (v/v) and agitation of 150, 200 and 250 rpm. Two level factorial designs from Design Expeli are applied for experimental design and analyses of acetic acid and ethanol were conducted using ANOVA analysis to select the optimized results. The experiment showed that the optimum conditions for acetic fermentation is with 8% (v/v) of ethanol and 10% inoculums (v/v) and 250 rpm agitation speed. The vinegar obtained had a concentration of acetic acid of 2.855% which was higher than predicted value obtained from the selected fennented star fruit juice and the efficiency of acetic fermentation was 32.5%.

Item Type: Book Chapter
Additional Information: 4684/20974
Uncontrolled Keywords: Star Fruit Juice, Vinegar, Acetic Acid, Vinegar Fennentation
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User: Prof.Dr. Parveen Jamal
Date Deposited: 04 Jul 2012 10:43
Last Modified: 04 Jul 2012 10:43
URI: http://irep.iium.edu.my/id/eprint/20974

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