Couverture de ALCOHOLIC AND ACETIC BIPHASIC FERMENTATION
Titre du livre:

ALCOHOLIC AND ACETIC BIPHASIC FERMENTATION

BANANA VINEGAR (MUSA PARASIDIACA)

Our Knowledge Publishing (24-11-2021 )

Books loader

Omni badge éligible au bon d'achat
ISBN-13:

978-620-4-28911-3

ISBN-10:
620428911X
EAN:
9786204289113
Langue du livre:
Anglais
texte du rabat:
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.
Maison d'édition:
Our Knowledge Publishing
Site Web:
https://sciencia-scripts.com
de (auteur) :
Maria Intriago P.
Numéro de pages:
52
Publié le:
24-11-2021
Stock:
Disponible
Catégorie:
Biochimie, Biophysique
Prix:
39.90 €
Mots-clés:
Fermentation, vinegar

Books loader

Adyen::diners Adyen::jcb Adyen::discover Adyen::amex Adyen::mc Adyen::visa Adyen::cup Adyen::ach Adyen::unionpay Adyen::paypal Paypal Virement bancaire

  0 produits dans le panier
Modifier le contenu du panier
Loading frontend
LOADING