Bookcover of ALCOHOLIC AND ACETIC BIPHASIC FERMENTATION
Booktitle:

ALCOHOLIC AND ACETIC BIPHASIC FERMENTATION

BANANA VINEGAR (MUSA PARASIDIACA)

Our Knowledge Publishing (2021-11-24 )

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ISBN-13:

978-620-4-28911-3

ISBN-10:
620428911X
EAN:
9786204289113
Book language:
English
Blurb/Shorttext:
The import of vinegar and vinegar substitutes in Ecuador is constant. Vinegar is a miscible liquid, with a sour taste, resulting from the acetic fermentation of wine from, initially, fermentable sugars. The objective of the present project was to evaluate the yield of vinegar obtained from banana pulp (musa paradisiaca) by means of alcoholic and acetic biphasic fermentation. The results obtained showed that initially the ethanol production remains stable during most of the process, which gives a yield of 75%. Later in the acetic fermentation a yield of 16.1 % is obtained. Finally, it is concluded that in the case of acetic fermentation it is necessary to control the culture and growth throughout the process with the respective adjustment of temperature, mixing and oxygenation variables in order to obtain higher yields.
Publishing house:
Our Knowledge Publishing
Website:
https://sciencia-scripts.com
By (author) :
Maria Intriago P.
Number of pages:
52
Published on:
2021-11-24
Stock:
Available
Category:
Biochemistry, biophysics
Price:
39.90 €
Keywords:
Fermentation, vinegar

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