ALCOHOLIC AND ACETIC BIPHASIC FERMENTATION - Intriago P., Maria
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Maria Monserrate Intriago Ponce (21-11-1992) Engenheira Química, graduada pela Universidade Técnica de Manabí. Atingi vários objectivos; entre eles a execução do trabalho na área biotecnológica para a produção de vinagre constituído por uma oxidação biológica. Estagiário na área trabalhista como analista de laboratório no Instituto INIAP.