Книга: Acourene Said «Baker s yeast, Ethanol, Vinegar, Citric acid and ?-amylase from dates»

Производитель: "LAP Lambert Academic Publishing"

The aim of this study is to optimize the production of Baker s yeast, vinegar, Citric acid, Ethanol and ?-amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker s yeast production was obtained with a dilution rate of 0. 22 h-1. As for the Ethanol production, the optimum yield obtained was 131. 0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 % (w/v), sugars content of 180. 0 g/L and ammonium phosphate content of 1. 0 g/L. As for the acetic fermentation, under optimal conditions, temperature of 30 C, an initial acidity of 1. 2 % and an aeration of 2VVM, the productivity of vinegar obtained is 0. 0476 g/100 ml/h. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72. 0 to 85. 0 g/L. Concerning the Citric acid production, the cumulative effect of temperature (30 C), methanol content (3... ISBN:9783848420483

Издательство: "LAP Lambert Academic Publishing" (2012)

ISBN: 9783848420483