Abdul Karim, Mohamed Ismail and Jamal, Parveen and Abd Rahman, Mohd Nasir Jamaluddin
(2011)
Single stage stirred tank bioreactor
production of star fruit (Averrhoa carambola) vinegar.
In:
Current research and development in biotechnology engineering at IIUM.
IIUM Press, Kuala Lumpur, pp. 259-268.
ISBN 9789674181444
Abstract
Vinegar was produced in the lab from fermentation of local star fruit (Averrhoa carambola)
juice in stirred tank bioreactor. The fermentation of star fruit juice into vinegar was produced
by decomposing sugar contained in the fruit substrate through alcohol and acetic acid
fermentation over a period of three days with the aid of two microorganisms, Saccharomyces
cerevisiae and Acetobactor aceti. To Study the optimization of the fermentation process, the
parameter conditions used in the tank bioreactor are agitation speed, aeration and the
concentration of glucose used. The design of the experiment was conducted using Design
Expert software. Analysis at every 12 hours interval was carried for ethanol concentration,
reducing sugar level and acetic acid. The findings in this project can be applied to produce
vinegar in large amount from our local tropical star fruit juice. The experiment showed that
the optimum conditions for agitation was 300 rpm, aeration at 0.5 Lpm and glucose
concentration (20%) consequently produced 1.63% vinegar.
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