Baker¿s yeast, Ethanol, Vinegar, Citric acid and ¿-amylase from dates - Said, Acourene
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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,…mehr

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Produktbeschreibung
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%), initial pH (3.5) and ammonium nitrate concentration (2.5 g/L) during the fermentation process of dates syrup did increase the citric acid production to 97.0 g/L.
Autorenporträt
obtained his Engineer in 1985, then his Master's in 2000 and his Ph.D. in 2012 at Algerian National of Agriculture. He has worked at Algerian National Institute of Agricultural Researcher as a researcher. His area interest is Food Biotechnology.He is the author of several articles published in international journals.