Single stage stirred tank bioreactor production of star fruit (Averrhoa carambola) vinegar
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 per...
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| Main Authors: | , , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IIUM Press
2011
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/20985/1/single_stage_-_C33.pdf http://irep.iium.edu.my/20985/ http://rms.research.iium.edu.my/bookstore/default.aspx |
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| Institution: | Universiti Islam Antarabangsa Malaysia |
| Language: | English |
| Summary: | 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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