ALCOHOLIC AND ACETIC BIPHASIC FERMENTATION

ISBN-13: 9786204289113 / Angielski / Miękka / 52 str.

Maria Intriago P.

Opis

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.

O autorze

Intriago P., MariaMaria Monserrate Intriago Ponce (21-11-1992) Chemical Engineer, graduated from the Technical University of Manabí. I achieved diverse objectives; among them the execution of the work in the biotechnological area for the obtaining of vinegar consisting of a biological oxidation. Intern in the labor area as Lab. Analyst in the INIAP Institute.