Abdul Karim, Mohamed Ismail and Kamaruddin, Noor Izzaida
(2011)
Kinetic study on vinegar production using star fruit juice.
In:
Current research and development in biotechnology engineering at IIUM.
IIUM Press, Kuala Lumpur, pp. 203-206.
ISBN 9789674181444
Abstract
A study was undertaken to produce Star fruit vinegar (Averrhoa carambola) juice through
double stage fermentation with the use of microorganisms namely Saccharomyces cerevlszae
and Acetobacrer acetl. The star fruit juice with optimum glucose concentratIOn (20%) was
used and growth kinetic study of the cultures to optimize operational conditions ( agitation
speed and inoculums size) in 2L bioreactor for production of star fruit vinegar was conducted
.An experimental design using the Central Composite Design by Design Expert software,
where the main factors Impeller speed(rpm) and moculums sizes (% inoculums) were
optimized affecting the production of acetic acid in fruit Juice during fermentation. Sampling
of the were done every 12 hours during 4 days of fermentation time to analyze cell
concentration (OD 600 nm), Total Cell Number, cell dry weight, reducing sugar, ethanol and
acetic acid production. On the different combination of factors for all 9 runs of experiment
conducted, It was found optimum production of acetic acid was achieved with agitation speed
of 250 rpm and 5% inoculums sizes where highest ethanol production of 17.8% or 150.34
g/L. and 2.76% acetic acid (TA) was obtained. This combination of parameters produces the
highest specific growth rate, u and highest yield which are 0.859 and 0.342 g/g of the culture
was obtained.
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