Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor

Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor

A two stage fermentation process for production of acetic acid using star fruit juice with Saccaromycescerevisiae and Acetomonasacetii was conducted in a 2 L stirred tank bioreactor. The effect of inoculum size ( 5%,10%,15%) and agitation speed ( 250 rpm, 300 rpm, 350 rpm) on ethanol and acetic acid...

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Main Authors: Abdul Karim, Mohamed Ismail, Jamal, Parveen, Kamaruddin, Noor Izzaida
Format: Article
Language:English
English
Published: Journal of Pure and Applied Microbiology 2014
Subjects:
TA164 Bioengineering
Online Access:http://irep.iium.edu.my/53396/
http://irep.iium.edu.my/53396/
http://irep.iium.edu.my/53396/1/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_Publisher%27s%20website.pdf
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spelling iium-533962018-01-29T00:32:10Z http://irep.iium.edu.my/53396/ Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor Abdul Karim, Mohamed Ismail Jamal, Parveen Kamaruddin, Noor Izzaida TA164 Bioengineering A two stage fermentation process for production of acetic acid using star fruit juice with Saccaromycescerevisiae and Acetomonasacetii was conducted in a 2 L stirred tank bioreactor. The effect of inoculum size ( 5%,10%,15%) and agitation speed ( 250 rpm, 300 rpm, 350 rpm) on ethanol and acetic acid production of the juice were evaluated. Kinetic parameters on specific growth rate, yield, doubling time (i.e. ?,Yp/s. td,) of the fermentation process were also recorded. The optimum condition obtained from this batch fermentation was at 250 rpm of agitation speed and 5% inoculums sizes with the maximum product yield (Yethanol/glucose) of 0.859 g/g and (Y Acetic acid/Ethanol) of 0.342 g/g. The maximum specific growth rate, ? was 0.097h-1 for Saccharomyces cerevisiae while 0.085h-1 for Acetobacteraceti using initial glucose concentration of 20%. Using Central Composite Design experiment, for optimization of acetic acid production, the R2 value of 0.8372 was achieved and the highest acetic acid production obtained was 2.76 %TA while highest ethanol obtained was 17.8% or equivalent to 140.64 g/L. The above findings can be further utilized in fermentation process to produce vinegar in large amount from our tropical star fruit, Averrhoacarambola juice. Journal of Pure and Applied Microbiology 2014-05 Article PeerReviewed application/pdf en http://irep.iium.edu.my/53396/1/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_Publisher%27s%20website.pdf application/pdf en http://irep.iium.edu.my/53396/2/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_SCOPUS.pdf Abdul Karim, Mohamed Ismail and Jamal, Parveen and Kamaruddin, Noor Izzaida (2014) Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor. Journal of Pure and Applied Microbiology, 8 (Special Issue). pp. 853-857. ISSN 0973-7510 http://www.microbiologyjournal.org/jmabsread.php?snoid=334&month=&year=
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
English
topic TA164 Bioengineering
spellingShingle TA164 Bioengineering
Abdul Karim, Mohamed Ismail
Jamal, Parveen
Kamaruddin, Noor Izzaida
Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor
description A two stage fermentation process for production of acetic acid using star fruit juice with Saccaromycescerevisiae and Acetomonasacetii was conducted in a 2 L stirred tank bioreactor. The effect of inoculum size ( 5%,10%,15%) and agitation speed ( 250 rpm, 300 rpm, 350 rpm) on ethanol and acetic acid production of the juice were evaluated. Kinetic parameters on specific growth rate, yield, doubling time (i.e. ?,Yp/s. td,) of the fermentation process were also recorded. The optimum condition obtained from this batch fermentation was at 250 rpm of agitation speed and 5% inoculums sizes with the maximum product yield (Yethanol/glucose) of 0.859 g/g and (Y Acetic acid/Ethanol) of 0.342 g/g. The maximum specific growth rate, ? was 0.097h-1 for Saccharomyces cerevisiae while 0.085h-1 for Acetobacteraceti using initial glucose concentration of 20%. Using Central Composite Design experiment, for optimization of acetic acid production, the R2 value of 0.8372 was achieved and the highest acetic acid production obtained was 2.76 %TA while highest ethanol obtained was 17.8% or equivalent to 140.64 g/L. The above findings can be further utilized in fermentation process to produce vinegar in large amount from our tropical star fruit, Averrhoacarambola juice.
format Article
author Abdul Karim, Mohamed Ismail
Jamal, Parveen
Kamaruddin, Noor Izzaida
author_facet Abdul Karim, Mohamed Ismail
Jamal, Parveen
Kamaruddin, Noor Izzaida
author_sort Abdul Karim, Mohamed Ismail
title Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor
title_short Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor
title_full Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor
title_fullStr Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor
title_full_unstemmed Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor
title_sort kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor
publisher Journal of Pure and Applied Microbiology
publishDate 2014
url http://irep.iium.edu.my/53396/
http://irep.iium.edu.my/53396/
http://irep.iium.edu.my/53396/1/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_Publisher%27s%20website.pdf
http://irep.iium.edu.my/53396/2/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_SCOPUS.pdf
first_indexed 2023-09-18T21:15:33Z
last_indexed 2023-09-18T21:15:33Z
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