IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Optimization of process parameters for vinegar production using banana fermen...eSAT Journals
Abstract Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by fermentation and for vinegar production by this ethanol. The present study indicates that a relatively good yield of ethanol and acetic acid can be obtained after optimization of certain physical conditions for fermentation. For Banana Alcohol, the highest alcohol level was 7.77% at 10% sugar level, 8% yeast cell concentration for 48 hrs. at 280C. For Banana Vinegar, the maximum acidity was obtained 4.67 % at 7.77% of alcohol level, 15% of A. aceti cell concentration for 72 hrs. at 37 oC. The Response Surface Methodology (RSM) was adopted to optimize the process parameters like Alcohol content, A.aceti cell concentration and time for the vinegar fermentation using Acetobactor aceti (MTCC 2623) using statistical software , Design Expert (version 8.0.7.1., StatEase, Inc., Minneapolis, USA). The statistical analyses and the closeness of the experimental results and model predictions highlight the reliability of the regression model. Keywords: Fermentation, Vinegar, Ethanol, Acetobactor aceti, Response Surface Methodology.
Production of banana alcohol and utilization of banana residueeSAT Journals
Abstract Aim of the study was production of alcohol from banana juice which use as complete replacement of malt in alcohol production by utilizing pure culture of Sacharomyces cerevisiae as fermenting organism. Banana juice was made from banana pulp by using pectinase enzyme. Optimization of amount of pectinase enzyme for juice production and optimization of pH of the final product were also aim of this study. Pectinase enzyme used for liquefying the pulp production was 0.0003% (w/v). The sugar percentage found in the banana juice was 18%. A sequential study has been done by consecutive pH levels of 4.5, 5.0, 5.5, 6.0, 6.5, and 7.0 in the final product. The best product was obtained at pH 6.0 with respect to taste; pH was regulated only after the complete fermentation of the banana juice but just before the filtration process. Alcohol percentage of the product was 8% (v/v) at 28oC. Total number of colonies detected was 21 in freshly prepared alcohol and total number of colonies detected was 20 in the beer after 5 months from production. Another aim of the work was utilization of the banana residue for the production of fiber enriched cookies. High fiber enriched cookies were prepared using 5%-20% level of fiber obtained from banana residue. 7%-10 % fiber content was obtained as best parameter for cookie production and final moisture content of cookie was 3%. Keywords: banana pulp, depectinization, pectinase enzyme, Sacharomyces cerevisiae, alcohol, banana fiber, cookies.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
This document summarizes research on optimizing liquid sugar production for bioethanol processing from arrowroot tuber using Aspergillus niger and amiloglucosidase. The researchers found that:
1) The highest glucose yield was 12% after 11 days of saccharification using 10-15% A. niger starter. Commercial amiloglucosidase achieved 28.5% glucose yield after 24 hours.
2) The highest fermentation yield was 6% alcohol with 65% production efficiency over 7 days at 27°C using Saccharomyces cerevisiae yeast.
3) Optimal conditions for A. niger saccharification were 10% starter concentration at 38°C for
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient values of ogiri obtained from fermented dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to raw seeds.
3. Soluble sugar levels fluctuated more for dehulled ogiri and were significantly higher for undehulled ogiri. Free amino acids steadily increased without fluctuations and were significantly higher for undehulled ogiri.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient levels in ogiri, a fermented food condiment, obtained from dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to the raw seeds.
3. Significantly higher soluble sugar levels were found in ogiri from undehulled seeds, fluctuating but approximating starting levels by the end of fermentation. Free amino acids steadily increased without fluctuation in both ogiri types, with undehulled ogiri retaining more.
The document discusses the treatment of wastes from the fermented food industry in Malaysia. It focuses specifically on the waste treatment process for soy sauce production. The key points are:
1. Soy sauce production in Malaysia generates 7-9 tonnes of wastewater for every tonne of soy sauce produced. This wastewater contains high levels of COD, BOD, TSS, color, and protein.
2. The typical waste treatment method used is biological treatment using aerobic granular sludge in a sequencing batch reactor system. This process can achieve high removal efficiencies of 76% for COD, 58% for BOD, and 87% for TSS.
3. Aerobic
Waste management from fermentation industriesMaya Sharma
Fermentation industries produce various wastes that require management. Waste from cereal fermentation includes distillers grains, a nutritious feed byproduct. Sugarcane fermentation generates bagasse, used as fuel, compost, and in paper/board production. Bagasse can also be anaerobically digested to produce biogas. Fruit fermentation waste is pomace, used as animal feed and to extract compounds like polyphenols. Proper management of these wastes supports the sustainability of fermentation industries.
Optimization of process parameters for vinegar production using banana fermen...eSAT Journals
Abstract Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by fermentation and for vinegar production by this ethanol. The present study indicates that a relatively good yield of ethanol and acetic acid can be obtained after optimization of certain physical conditions for fermentation. For Banana Alcohol, the highest alcohol level was 7.77% at 10% sugar level, 8% yeast cell concentration for 48 hrs. at 280C. For Banana Vinegar, the maximum acidity was obtained 4.67 % at 7.77% of alcohol level, 15% of A. aceti cell concentration for 72 hrs. at 37 oC. The Response Surface Methodology (RSM) was adopted to optimize the process parameters like Alcohol content, A.aceti cell concentration and time for the vinegar fermentation using Acetobactor aceti (MTCC 2623) using statistical software , Design Expert (version 8.0.7.1., StatEase, Inc., Minneapolis, USA). The statistical analyses and the closeness of the experimental results and model predictions highlight the reliability of the regression model. Keywords: Fermentation, Vinegar, Ethanol, Acetobactor aceti, Response Surface Methodology.
Production of banana alcohol and utilization of banana residueeSAT Journals
Abstract Aim of the study was production of alcohol from banana juice which use as complete replacement of malt in alcohol production by utilizing pure culture of Sacharomyces cerevisiae as fermenting organism. Banana juice was made from banana pulp by using pectinase enzyme. Optimization of amount of pectinase enzyme for juice production and optimization of pH of the final product were also aim of this study. Pectinase enzyme used for liquefying the pulp production was 0.0003% (w/v). The sugar percentage found in the banana juice was 18%. A sequential study has been done by consecutive pH levels of 4.5, 5.0, 5.5, 6.0, 6.5, and 7.0 in the final product. The best product was obtained at pH 6.0 with respect to taste; pH was regulated only after the complete fermentation of the banana juice but just before the filtration process. Alcohol percentage of the product was 8% (v/v) at 28oC. Total number of colonies detected was 21 in freshly prepared alcohol and total number of colonies detected was 20 in the beer after 5 months from production. Another aim of the work was utilization of the banana residue for the production of fiber enriched cookies. High fiber enriched cookies were prepared using 5%-20% level of fiber obtained from banana residue. 7%-10 % fiber content was obtained as best parameter for cookie production and final moisture content of cookie was 3%. Keywords: banana pulp, depectinization, pectinase enzyme, Sacharomyces cerevisiae, alcohol, banana fiber, cookies.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
This document summarizes research on optimizing liquid sugar production for bioethanol processing from arrowroot tuber using Aspergillus niger and amiloglucosidase. The researchers found that:
1) The highest glucose yield was 12% after 11 days of saccharification using 10-15% A. niger starter. Commercial amiloglucosidase achieved 28.5% glucose yield after 24 hours.
2) The highest fermentation yield was 6% alcohol with 65% production efficiency over 7 days at 27°C using Saccharomyces cerevisiae yeast.
3) Optimal conditions for A. niger saccharification were 10% starter concentration at 38°C for
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient values of ogiri obtained from fermented dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to raw seeds.
3. Soluble sugar levels fluctuated more for dehulled ogiri and were significantly higher for undehulled ogiri. Free amino acids steadily increased without fluctuations and were significantly higher for undehulled ogiri.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient levels in ogiri, a fermented food condiment, obtained from dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to the raw seeds.
3. Significantly higher soluble sugar levels were found in ogiri from undehulled seeds, fluctuating but approximating starting levels by the end of fermentation. Free amino acids steadily increased without fluctuation in both ogiri types, with undehulled ogiri retaining more.
The document discusses the treatment of wastes from the fermented food industry in Malaysia. It focuses specifically on the waste treatment process for soy sauce production. The key points are:
1. Soy sauce production in Malaysia generates 7-9 tonnes of wastewater for every tonne of soy sauce produced. This wastewater contains high levels of COD, BOD, TSS, color, and protein.
2. The typical waste treatment method used is biological treatment using aerobic granular sludge in a sequencing batch reactor system. This process can achieve high removal efficiencies of 76% for COD, 58% for BOD, and 87% for TSS.
3. Aerobic
Waste management from fermentation industriesMaya Sharma
Fermentation industries produce various wastes that require management. Waste from cereal fermentation includes distillers grains, a nutritious feed byproduct. Sugarcane fermentation generates bagasse, used as fuel, compost, and in paper/board production. Bagasse can also be anaerobically digested to produce biogas. Fruit fermentation waste is pomace, used as animal feed and to extract compounds like polyphenols. Proper management of these wastes supports the sustainability of fermentation industries.
This document discusses biofuels produced from biomass waste sources. It begins with introductions to biomass, biofuels like ethanol and biodiesel, and describes their production processes. The key steps discussed are pretreatment of lignocellulosic biomass using acids, enzymatic hydrolysis to break down cellulose and hemicellulose into sugars, and fermentation of sugars into ethanol. Several biomass sources like sugarcane bagasse are tested. Enzymes and microbes involved in the process are also outlined. Advantages of bioethanol include its environmental feasibility, use as a gasoline supplement, and potential for cost reduction through large scale production.
The document discusses saffron, including its history, properties, uses in food and medicine, and health benefits. It provides an introduction to saffron and three case studies that evaluate: 1) the advantages of saffron eye extract compared to stigmas in cold desserts, 2) the effects of incorporating different concentrations of saffron powder into pasta, and 3) the antioxidant activity of juices from cold-pressed saffron floral byproducts. The overall conclusion is that saffron is a valuable spice with uses in food, textiles and medicine due to compounds that provide color, taste, aroma and health benefits.
Bioethanol production from fruits and vegetable wastesarchana janamatti
This document discusses bioethanol production from fruit and vegetable wastes. It defines bioethanol as ethyl alcohol derived from fermented plant carbohydrates. Fruit and vegetable wastes are promising feedstocks as 30-50% of inputs are discarded as waste, creating environmental issues. Composition analysis shows wastes contain carbohydrates for fermentation. Case studies demonstrate production through various pretreatment, hydrolysis and fermentation methods using yeasts like Saccharomyces cerevisiae. Parameters like temperature, incubation time and inoculum concentration impact yields. Studies optimize these to maximize ethanol yields. Fruit and vegetable wastes are concluded to be potential candidates for bioethanol production to meet blending targets and reduce oil imports.
The document summarizes a study on the bioconversion of whey to 2,3-butanediol using Klebsiella oxytoca NRRL-13-199. It describes how K. oxytoca was able to effectively utilize lactose in whey permeate to produce 2,3-butanediol, achieving a yield of 0.259 g/g lactose utilized. The addition of acetate at 50 mM concentration increased butanediol yield 1.5-fold to 0.365 g/g lactose utilized. The process also led to 88% and 92% reductions in COD and BOD, respectively, indicating it can help reduce environmental pollution from whey waste.
Whey is the byproduct generated during cheese and casein production. It is rich in minerals and vitamins but considered a pollutant due to its high biological oxygen demand. Various methods can bioconvert whey into saleable products like ethanol, yeast biomass, methane, organic acids, and lactic acid. These processes involve culturing microorganisms like yeast or bacteria using whey as a substrate, followed by separation and purification steps to isolate the final products. Bioconversion reduces the organic load of whey by over 75% while generating value-added goods.
Ethanol is nowadays is being regarded as a beverage as well as an important bio fuel. But how is it prepared? It's method of production i.e Fermentation is the key. This presentation has all what you need to know about ethanol fermentation.
This document discusses ethanol fermentation and production. Saccharomyces cerevisiae yeast is commonly used to ferment sugars like glucose and fructose into ethanol and carbon dioxide through anaerobic fermentation. The production of ethanol involves preparing nutrient solutions and inoculum from raw materials like molasses or grains, performing fermentation in large tanks, and recovering ethanol through distillation. Ethanol fermentation is an important industrial process used worldwide to produce biofuel from various plant materials.
This document discusses bioethanol production technology and its prospects. It begins by defining bioethanol as ethanol derived from agricultural sources rather than petrochemical sources. The document then discusses the benefits of bioethanol such as reduced dependence on crude oil, being a renewable fuel, and reducing air pollution. It describes the raw materials and basic steps involved in bioethanol production. The document provides details on various pretreatment and hydrolysis methods as well as microorganisms used such as Saccharomyces cerevisiae and discusses prospects for improving cellulosic ethanol production.
This document summarizes a study on solid state fermentation of bee-collected pollen for value addition. Bee pollen was collected and subjected to lactic acid fermentation using Lactobacillus lactis isolated from whey. Three sets were studied - one with whey inoculation, one with LAB inoculation, and a control. Optimum fermentation conditions like 20% inoculum, 35-40% moisture, and incubation at 35°C for 96 hours then 20°C for 72 hours were determined. Fermentation increased protein and lactic acid content while decreasing pH, sugars, and improving antioxidant and mineral levels compared to the control. The lactic acid bacteria fermentation was found to be an effective method to
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...Alexander Decker
This document summarizes a study on the effect of extrusion variables on the hydrogen cyanide and haemagglutinin content of extruded blends of cassava products and African yam bean. High quality cassava flour and African yam bean flour were blended together at different ratios, as well as pregelatinized cassava chips and African yam bean flour. The blends were extruded at different screw speeds and moisture levels. Testing found that extrusion cooking significantly reduced both the hydrogen cyanide and haemagglutinin contents of the extrudates compared to the raw materials. Feed composition had the greatest effect on reducing hydrogen cyanide, while screw speed most influenced haemagglutinin reduction. All extrudate values
Ethanol production by cane molasses by saccharomyces cerevisiaeShalini Saini
The document summarizes the history and process of ethanol production from cane molasses through Saccharomyces cerevisiae yeast. It discusses how Brazil first introduced renewable fuels and developed ethanol production from sugarcane in the 16th century. It then covers the development of the Brazilian national alcohol program in 1975 during an oil crisis to produce ethanol at large scales. The industrial production process involves using ethanol tolerant S. cerevisiae yeast and fermenting sugarcane molasses. Aeration is important to maximize yeast growth and increase carbohydrate utilization through respiration rather than fermentation alone. Downstream processing is also briefly mentioned.
This document discusses the fermentative production of ethanol. It covers the history of ethanol production, various raw materials that can be used including saccharine, starchy and cellulosic materials. It describes the different generations of bioethanol production and pretreatment methods for different raw materials. Key aspects of the fermentation process using yeast are covered including strain selection, fermentation kinetics, process, and nutrient requirements. Recovery and purification of ethanol as well as byproduct management are also mentioned.
Microwave assisted extraction was used to obtain water soluble extracts from spent coffee residues that were then added to cookies to increase their antioxidant properties. Two sequential MAE extractions obtained 19% and 21% soluble material from the coffee residues. The extracts contained chlorogenic acids, particularly 3-, 4-, and 5-O-caffeoylquinic acids which made up 67-71% of the total chlorogenic acids extracted. Adding these extracts to cookies in amounts up to 3% increased the antioxidant activity of the cookies by up to 62% without negatively affecting taste, maintaining antioxidant properties for over 55 days of storage. Thus, MAE is an efficient technique for extracting bioactive compounds from coffee residues that can be used as functional food add
Ethanol, also known as alcohol, is produced through the fermentation of sugars by yeast. It has been produced for thousands of years and is used in alcoholic beverages as well as fuels. Ethanol is commonly fermented from sugars in grains like corn or from sugarcane. New technologies allow ethanol to be produced from cellulosic biomass as well through enzymatic or thermal processes. The fermentation process involves inoculating sugar-containing substrates with yeast, which converts the sugars to ethanol and carbon dioxide through a series of biochemical reactions. Proper fermentation conditions like temperature, pH, and nutrients maximize ethanol yield.
1. The document describes a process for converting potato waste into high purity lactic acid through a series of steps including starch separation, liquefaction, saccharification, fermentation, purification, and concentration.
2. Key steps include using alpha-amylase and glucoamylase enzymes to break down starch into glucose, fermenting the glucose with lactic acid bacteria to produce lactic acid, and then purifying the lactic acid through extraction and electrodialysis.
3. The purified lactic acid can then be used to produce polylactic acid (PLA), a biodegradable plastic with various applications.
Production and Purification of Amylase from Bacillus subtilis Isolated from SoilDr. Amarjeet Singh
In spite of progress in biotechnology and
enzymology, the enzymes have been industrialized in recent
years for the mounting up the product development in
various arena. The ultimate goal of this study comprises the
production and purification the amylase enzyme from the
bacterial strain. A powerful amylase producer, Bacillus
subtilis ISOLATE-4 was isolated, screened and identified
from the soil sample. In order to produce extracellular
amylase, various physico-chemical parameters were
optimized. During optimization, the maximal production of
amylase by the isolate at 48 hrs of incubation in 100 rpm was
found to be 6.93U/ml, 5.94U/ml, 6.0U/ml at 45ºC, pH 6 with
1% substrate concentration respectively. Ammonium
sulphate fractionation was done for rapid precipitation of the
amylase at a concentration of 60% and exposed to dialysis
showed the 25% purification fold of an enzyme. The dialyzed
product was further subjected to DEAE-Cellulose column
chromatography resulted in an increase up to 75%
purification fold than crude enzyme. The amylase enzyme
might be suitable for the liquefaction of starch, detergent,
textile and several additional industrial applications.
Fermentation media (Raw Material) - Lecture 4 Saira Fatima
This document discusses the nutritional requirements and composition of microbial cells and fermentation media. It notes that microorganisms require carbon, nitrogen, phosphorus, sulfur, vitamins and trace elements in their media. Common carbon sources discussed include molasses, malt extract, starch, cellulose and whey. Nitrogen sources mentioned are corn steep liquor, yeast extract, peptones and soybean meal. The document also covers other components of media like water, minerals, vitamins and antifoaming agents.
This presentation includes the basics of ethanol production, its brief history, microbes useful in ethanol production, media suitable for ethanol production, uses and application of ethanol in various fields such as food and beverages, medical, pharmaceuticals etc.
The document discusses the industrial production process of ethyl alcohol. There are four main steps: [1] inoculum production using yeast strains, [2] preparation of the fermentation medium using molasses and other nutrients, [3] batch fermentation in large tanks under controlled temperature and pH conditions, [4] harvest and recovery of ethanol through distillation. The ethanol produced is then purified through fractional distillation and used widely as a solvent, fuel additive, and in various industrial products. Proper cultivation of yeast strains and maintenance of fermentation conditions are important to optimize ethanol yield from the process.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Evaluation of shear strength of model rock joints by experimental studyeSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
This document discusses biofuels produced from biomass waste sources. It begins with introductions to biomass, biofuels like ethanol and biodiesel, and describes their production processes. The key steps discussed are pretreatment of lignocellulosic biomass using acids, enzymatic hydrolysis to break down cellulose and hemicellulose into sugars, and fermentation of sugars into ethanol. Several biomass sources like sugarcane bagasse are tested. Enzymes and microbes involved in the process are also outlined. Advantages of bioethanol include its environmental feasibility, use as a gasoline supplement, and potential for cost reduction through large scale production.
The document discusses saffron, including its history, properties, uses in food and medicine, and health benefits. It provides an introduction to saffron and three case studies that evaluate: 1) the advantages of saffron eye extract compared to stigmas in cold desserts, 2) the effects of incorporating different concentrations of saffron powder into pasta, and 3) the antioxidant activity of juices from cold-pressed saffron floral byproducts. The overall conclusion is that saffron is a valuable spice with uses in food, textiles and medicine due to compounds that provide color, taste, aroma and health benefits.
Bioethanol production from fruits and vegetable wastesarchana janamatti
This document discusses bioethanol production from fruit and vegetable wastes. It defines bioethanol as ethyl alcohol derived from fermented plant carbohydrates. Fruit and vegetable wastes are promising feedstocks as 30-50% of inputs are discarded as waste, creating environmental issues. Composition analysis shows wastes contain carbohydrates for fermentation. Case studies demonstrate production through various pretreatment, hydrolysis and fermentation methods using yeasts like Saccharomyces cerevisiae. Parameters like temperature, incubation time and inoculum concentration impact yields. Studies optimize these to maximize ethanol yields. Fruit and vegetable wastes are concluded to be potential candidates for bioethanol production to meet blending targets and reduce oil imports.
The document summarizes a study on the bioconversion of whey to 2,3-butanediol using Klebsiella oxytoca NRRL-13-199. It describes how K. oxytoca was able to effectively utilize lactose in whey permeate to produce 2,3-butanediol, achieving a yield of 0.259 g/g lactose utilized. The addition of acetate at 50 mM concentration increased butanediol yield 1.5-fold to 0.365 g/g lactose utilized. The process also led to 88% and 92% reductions in COD and BOD, respectively, indicating it can help reduce environmental pollution from whey waste.
Whey is the byproduct generated during cheese and casein production. It is rich in minerals and vitamins but considered a pollutant due to its high biological oxygen demand. Various methods can bioconvert whey into saleable products like ethanol, yeast biomass, methane, organic acids, and lactic acid. These processes involve culturing microorganisms like yeast or bacteria using whey as a substrate, followed by separation and purification steps to isolate the final products. Bioconversion reduces the organic load of whey by over 75% while generating value-added goods.
Ethanol is nowadays is being regarded as a beverage as well as an important bio fuel. But how is it prepared? It's method of production i.e Fermentation is the key. This presentation has all what you need to know about ethanol fermentation.
This document discusses ethanol fermentation and production. Saccharomyces cerevisiae yeast is commonly used to ferment sugars like glucose and fructose into ethanol and carbon dioxide through anaerobic fermentation. The production of ethanol involves preparing nutrient solutions and inoculum from raw materials like molasses or grains, performing fermentation in large tanks, and recovering ethanol through distillation. Ethanol fermentation is an important industrial process used worldwide to produce biofuel from various plant materials.
This document discusses bioethanol production technology and its prospects. It begins by defining bioethanol as ethanol derived from agricultural sources rather than petrochemical sources. The document then discusses the benefits of bioethanol such as reduced dependence on crude oil, being a renewable fuel, and reducing air pollution. It describes the raw materials and basic steps involved in bioethanol production. The document provides details on various pretreatment and hydrolysis methods as well as microorganisms used such as Saccharomyces cerevisiae and discusses prospects for improving cellulosic ethanol production.
This document summarizes a study on solid state fermentation of bee-collected pollen for value addition. Bee pollen was collected and subjected to lactic acid fermentation using Lactobacillus lactis isolated from whey. Three sets were studied - one with whey inoculation, one with LAB inoculation, and a control. Optimum fermentation conditions like 20% inoculum, 35-40% moisture, and incubation at 35°C for 96 hours then 20°C for 72 hours were determined. Fermentation increased protein and lactic acid content while decreasing pH, sugars, and improving antioxidant and mineral levels compared to the control. The lactic acid bacteria fermentation was found to be an effective method to
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...Alexander Decker
This document summarizes a study on the effect of extrusion variables on the hydrogen cyanide and haemagglutinin content of extruded blends of cassava products and African yam bean. High quality cassava flour and African yam bean flour were blended together at different ratios, as well as pregelatinized cassava chips and African yam bean flour. The blends were extruded at different screw speeds and moisture levels. Testing found that extrusion cooking significantly reduced both the hydrogen cyanide and haemagglutinin contents of the extrudates compared to the raw materials. Feed composition had the greatest effect on reducing hydrogen cyanide, while screw speed most influenced haemagglutinin reduction. All extrudate values
Ethanol production by cane molasses by saccharomyces cerevisiaeShalini Saini
The document summarizes the history and process of ethanol production from cane molasses through Saccharomyces cerevisiae yeast. It discusses how Brazil first introduced renewable fuels and developed ethanol production from sugarcane in the 16th century. It then covers the development of the Brazilian national alcohol program in 1975 during an oil crisis to produce ethanol at large scales. The industrial production process involves using ethanol tolerant S. cerevisiae yeast and fermenting sugarcane molasses. Aeration is important to maximize yeast growth and increase carbohydrate utilization through respiration rather than fermentation alone. Downstream processing is also briefly mentioned.
This document discusses the fermentative production of ethanol. It covers the history of ethanol production, various raw materials that can be used including saccharine, starchy and cellulosic materials. It describes the different generations of bioethanol production and pretreatment methods for different raw materials. Key aspects of the fermentation process using yeast are covered including strain selection, fermentation kinetics, process, and nutrient requirements. Recovery and purification of ethanol as well as byproduct management are also mentioned.
Microwave assisted extraction was used to obtain water soluble extracts from spent coffee residues that were then added to cookies to increase their antioxidant properties. Two sequential MAE extractions obtained 19% and 21% soluble material from the coffee residues. The extracts contained chlorogenic acids, particularly 3-, 4-, and 5-O-caffeoylquinic acids which made up 67-71% of the total chlorogenic acids extracted. Adding these extracts to cookies in amounts up to 3% increased the antioxidant activity of the cookies by up to 62% without negatively affecting taste, maintaining antioxidant properties for over 55 days of storage. Thus, MAE is an efficient technique for extracting bioactive compounds from coffee residues that can be used as functional food add
Ethanol, also known as alcohol, is produced through the fermentation of sugars by yeast. It has been produced for thousands of years and is used in alcoholic beverages as well as fuels. Ethanol is commonly fermented from sugars in grains like corn or from sugarcane. New technologies allow ethanol to be produced from cellulosic biomass as well through enzymatic or thermal processes. The fermentation process involves inoculating sugar-containing substrates with yeast, which converts the sugars to ethanol and carbon dioxide through a series of biochemical reactions. Proper fermentation conditions like temperature, pH, and nutrients maximize ethanol yield.
1. The document describes a process for converting potato waste into high purity lactic acid through a series of steps including starch separation, liquefaction, saccharification, fermentation, purification, and concentration.
2. Key steps include using alpha-amylase and glucoamylase enzymes to break down starch into glucose, fermenting the glucose with lactic acid bacteria to produce lactic acid, and then purifying the lactic acid through extraction and electrodialysis.
3. The purified lactic acid can then be used to produce polylactic acid (PLA), a biodegradable plastic with various applications.
Production and Purification of Amylase from Bacillus subtilis Isolated from SoilDr. Amarjeet Singh
In spite of progress in biotechnology and
enzymology, the enzymes have been industrialized in recent
years for the mounting up the product development in
various arena. The ultimate goal of this study comprises the
production and purification the amylase enzyme from the
bacterial strain. A powerful amylase producer, Bacillus
subtilis ISOLATE-4 was isolated, screened and identified
from the soil sample. In order to produce extracellular
amylase, various physico-chemical parameters were
optimized. During optimization, the maximal production of
amylase by the isolate at 48 hrs of incubation in 100 rpm was
found to be 6.93U/ml, 5.94U/ml, 6.0U/ml at 45ºC, pH 6 with
1% substrate concentration respectively. Ammonium
sulphate fractionation was done for rapid precipitation of the
amylase at a concentration of 60% and exposed to dialysis
showed the 25% purification fold of an enzyme. The dialyzed
product was further subjected to DEAE-Cellulose column
chromatography resulted in an increase up to 75%
purification fold than crude enzyme. The amylase enzyme
might be suitable for the liquefaction of starch, detergent,
textile and several additional industrial applications.
Fermentation media (Raw Material) - Lecture 4 Saira Fatima
This document discusses the nutritional requirements and composition of microbial cells and fermentation media. It notes that microorganisms require carbon, nitrogen, phosphorus, sulfur, vitamins and trace elements in their media. Common carbon sources discussed include molasses, malt extract, starch, cellulose and whey. Nitrogen sources mentioned are corn steep liquor, yeast extract, peptones and soybean meal. The document also covers other components of media like water, minerals, vitamins and antifoaming agents.
This presentation includes the basics of ethanol production, its brief history, microbes useful in ethanol production, media suitable for ethanol production, uses and application of ethanol in various fields such as food and beverages, medical, pharmaceuticals etc.
The document discusses the industrial production process of ethyl alcohol. There are four main steps: [1] inoculum production using yeast strains, [2] preparation of the fermentation medium using molasses and other nutrients, [3] batch fermentation in large tanks under controlled temperature and pH conditions, [4] harvest and recovery of ethanol through distillation. The ethanol produced is then purified through fractional distillation and used widely as a solvent, fuel additive, and in various industrial products. Proper cultivation of yeast strains and maintenance of fermentation conditions are important to optimize ethanol yield from the process.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Evaluation of shear strength of model rock joints by experimental studyeSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Secured client cache sustain for maintaining consistency in manetseSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
20160219 F. Malvestiti - DAL CARIOTIPO AL NGS: COME STA CAMBIANDO LA DIAGNOSI...Roberto Scarafia
PRIMO INCONTRO DI GENETICA ONCOLOGICA
Ruolo del dato genetico nel percorso diagnostico delle MDS
Anomalie cromosomiche nelle MDS
Dalla citogenetica convenzionale alla citogenetica molecolare
Mutazioni somatiche delle MDS e Patogenesi molecolare
Correlazione genotipo-fenotipo
Ruolo del dato genetico nel percorso diagnostico delle MDS: raccomandazioni ELN
Frequenza delle anomalie cromosomiche
Voltage sag mitigation using supercapacitor based dynamic voltage restorereSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
This document discusses the assessment of seismic susceptibility of reinforced concrete (RC) buildings. It begins with an introduction to earthquakes and the importance of vulnerability assessment in mitigating earthquake risks and losses. It then describes modeling the nonlinear behavior of RC building elements and performing pushover analysis to evaluate building performance. The document outlines modeling RC frames and developing moment-curvature relationships. It also summarizes the results of pushover analyses on sample 2D and 3D RC frames with and without shear walls. The conclusions emphasize that pushover analysis effectively assesses building properties but has limitations, and that capacity spectrum method provides appropriate results for evaluating building response and retrofitting impact.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
An area and power efficient on chip communication architectures for image enc...eSAT Publishing House
1. The document describes two area and power efficient on-chip communication architectures proposed for image encryption and decryption using a single soft processor (MicroBlaze) on an FPGA.
2. The architectures are implemented using Xilinx Platform Studio on a Spartan6 FPGA. One is based on a Processor Local Bus and the other on an AMBA AXI interconnect.
3. The designs consume low power (0.67W) and occupy only 19% of FPGA resources. Experimental results show encryption and decryption of images takes 45 seconds.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
This document discusses improving quality of service parameters in wireless sensor networks using a reinvented fuzzy logic secure media access control (FSMAC) protocol. It proposes using two new intrusion detection parameters - the number of times a node senses a free channel and the variation in the channel sense period. The protocol uses fuzzy logic to detect intrusions based on these parameters. If an intrusion is detected, the defense module is triggered to switch nodes to a different radio frequency band or stop transmissions to avoid attacks. Simulations with 20 nodes show this approach can increase successful data transmission rates and network throughput.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Enhancing minimal virtual machine migration in cloud environmenteSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
This document summarizes a study on the performance of microbial fuel cells (MFCs) for wastewater treatment and electricity generation. The study constructed a dual-chamber MFC with carbon electrodes and a cation exchange membrane. Experiments tested the impact of microbes, substrate type and concentration, and substrate refilling on voltage output. Phenol and a mixed culture of Pseudomonas aeruginosa and Shewanella putrefaciens produced the highest stable voltage of 134mV, demonstrating MFC potential for wastewater treatment and energy recovery from toxic phenol-containing wastewater.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Design of wheelchair using finger operation with image processing algorithmseSAT Publishing House
The document describes the design of a finger-operated wheelchair using digital image processing and embedded technology. The system would allow handicapped individuals to control a wheelchair through finger gestures detected by a camera and processed by a microcontroller. The wheelchair would be navigated based on finger position analysis and gesture recognition algorithms to move the wheelchair forward, backward, left, and right.
Induced mutational studies on saccharomyces cerevisiae for bioethanol product...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
This document outlines a study to determine the optimal conditions and microbial strains for producing drinking tomato vinegar. The objectives are to produce tomato wine at 30°C and 37°C using baker's yeast, produce acetic acid at these temperatures using three Acetobacter pasteurianus strains, and conduct simultaneous fermentation using the yeast and bacteria. Tomatoes are rich in nutrients and antioxidants, and tomato vinegar production could help address tomato surpluses. The methodology involves tomato juice fermentation, acetic acid bacterial growth experiments, and simultaneous fermentation trials at different temperatures. Analytical methods will measure sugar, alcohol, acidity, pH, and antioxidants. The expected timeline is 6 months.
Immobilization of the enzyme invertase extracted from the yeast saccharomyces...Souad Baali Annaba
This document summarizes a study that immobilized the enzyme invertase extracted from yeast in calcium alginate beads. The immobilized and free enzyme were added to honey samples to study their effects. Total polyphenols, flavonoids, and antioxidant activity were measured and compared between honey alone and honey with added free or immobilized enzyme. The honey with free enzyme had the highest polyphenol content, while honey with immobilized enzyme had lower polyphenols than free enzyme but higher than honey alone. Flavonoid levels were similar for honey with free or immobilized enzyme and higher than honey alone. Antioxidant activity was lower in treated honeys compared to untreated honey. The size of calcium alginate beads
This document summarizes a study that investigated producing bioethanol from various agricultural wastes through fermentation. Five raw materials - sugarcane baggasse, sugarcane bark, corncob, cornstalk, and cornhusk - underwent acid hydrolysis pretreatment to remove lignin. Saccharomyces cerevisiae was then used to ferment the materials for 5 days. Results found the pH, sugar content, and specific gravity decreased over time during fermentation while ethanol yield increased, reaching a maximum at 72 hours. Sugarcane baggasse produced the highest ethanol yield of 6.72% and ethanol can effectively be produced from these agricultural wastes.
IRJET- Efficiency of Jackfruit Seed Powder as a Natural CoagulantIRJET Journal
This study evaluated the efficiency of jackfruit seed powder as a natural coagulant for treating dairy and kitchen wastewater. Jar tests were conducted with varying dosages of jackfruit seed powder. For dairy wastewater, the optimum dosage was found to be 1600 mg/L, which reduced turbidity by 82% and COD by 57%. For kitchen wastewater, the optimum dosage was 600 mg/L, reducing turbidity by 88.4% and COD by 53%. The study demonstrated that jackfruit seed powder is an effective and eco-friendly natural coagulant for wastewater treatment.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
This document summarizes a study on the production of bioethanol from potato and carambola juice using molds and agaricus as sources of amylase enzymes. The amylase activity of molds and agaricus was investigated under varying conditions of starch concentration, pH, incubation time, and temperature. Maximum amylase activity of 173-178 U/g was obtained for molds using 1.5% starch solution at pH 5.0 and 60°C for 30 minutes. For agaricus, highest amylase production of 14-16 U/g occurred with 1.5% starch solution at pH 6.0 and 75°C for 30 minutes. Reducing sugars were produced by fermenting potato
IRJET - Development of Herbal and Spiced PaneerIRJET Journal
This document describes the development of herbal and spiced paneer products. Paneer is a traditional Indian cheese made by coagulating milk. The objective was to develop new varieties of paneer impregnated with herbs and spices to increase nutritional value and shelf life. Different types of acids and herbs were tested to determine their effects on the properties of the paneer. Indian borage, oregano, and sage leaves were dried and added to milk along with various acids like lactic acid and citric acid. The physio-chemical, sensory, and microbiological properties of the developed paneer products were analyzed and found to have higher nutritional value and shelf life than traditional paneer.
1) A new technique converts waste from wineries into biofuel by using fungi and enzymes to break down the cellulose, pectins, and lignins in the waste into simpler molecules like sugars that can then be fermented into ethanol or other biofuels.
2) Researchers in India have found success using this technique with grape waste, producing ethanol by pretreating the waste with dilute sulfuric acid and fungi before fermenting the sugars with yeast.
3) Converting agricultural waste streams into biofuels in this way could provide an economic use for the waste and a renewable fuel source to help meet energy demands in a sustainable way.
Improved Sugar Yield for Bioethanol Production by Modelling Enzymatic Hydroly...theijes
Alternative lignocellulosic substrates to produce high value-added products such as biofuel have been attractive. A Box-Behnken design was used to evaluate the effects of three parameters namely L/S ratio (50_ 100 mL/g), cellulase concentration (10_ 60 U/g) and incubation time (4_ 44h), on the enzymatic hydrolysis yield of physically pretreated Peganum harmala leaves. The fitted mathematical model allowed us to plot response surfaces as well as isoresponse curves and to determine optimal saccharification conditions. Statistical results indicated that the hydrolysis time and the enzyme concentration were the main factors influencing the release of reducing sugars. The selected optimal saccharification conditions were: L/S ratio of 75.0 mL/g, enzyme concentration of 35.0 U/g, and reaction time of 44.0h. These conditions allowed 39.6% of enzymatic hydrolysis yield versus 37.8±2.9%, respectively for the predicted values. The saccharification efficiency using enzyme treated biomass under optimized conditions was about 20-fold higher than before optimization. Fermentation of optimized cellulosic hydrolysate containing 12.6% glucose was performed using Saccharomyces cerevisiae yielded 4.75% ethanol production within 48h. These results showed a promising future of applying Peganum harmala leaves as potential lignocellulosic biomass for second generation bioethanol production.
Influence of variable water-soluble soy extract and inulin contents on the rh...IJERA Editor
The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble
soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored
yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with
Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of
the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the
flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical
tool that can be used for the development of formulations with specified properties in the range of the ingredient
concentrations studied.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Preparation of Bioethanol from Brown Seaweed Sargassum Sp.ijtsrd
In this study, brown seaweed Sargassum sp. was used to produce bioethanol by using enzymatic liquefaction and saccharification method. Bioethanol from brown seaweed Sargassum sp. was more commercial than using any other starch based raw materials because it can be easily collected on Chaung Tha beach in Myanmar without any impact on environment. In this regard, the productivity of bioethanol from brown seaweed Sargassum sp. was determined by separate hydrolysis and fermentation SHF with yeasts. Two types of yeasts were used. Saccharomyces cerevisiae was used for glucose fermentation in brown seaweed and selected nitrogen fixing yeast isolate N3,N18,N24 were used for mannitol fermentation which consist plenty in brown seaweed. The effects of enzymatic liquefaction, enzymatic saccharification and fermentation on this sample were studied. From the fermentation studies, brown seaweed Sargassum sp. gave the ethanol percent by weight of 2.56 using Saccharomyces cerevisiae only and 4.1 by using mixture of yeast Saccharomyces cerevisiae and selected nitrogen fixing yeast isolate. The maximum yield of crude ethanol was 32.5 by fermentating yeast mixture of Saccharomyces cerevisiae and nitrogen fixing yeast isolate. When it was fermented by just only Saccharomyces cerevisiae, yield of crude ethanol percent was 20.3 . Nway Mon Mon Oo | Tint Tint Kywe "Preparation of Bioethanol from Brown Seaweed (Sargassum Sp.)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd28011.pdfPaper URL: https://www.ijtsrd.com/engineering/chemical-engineering/28011/preparation-of-bioethanol-from-brown-seaweed-sargassum-sp/nway-mon-mon-oo
‘Cider wine production using different yeast strains & comparing their efficiency, testing their antimicrobial activity towards E.coli’ fortification with honey for increasing vit b content and helping initial clarification. project author :Ritwik Bhatatcharya, MSc Food technology, BSc (hons)Microbiology. Done as part of Final smseter research project from Punjabi university , Patiala.wokring in QC(wine).Prodcution(FMCG), R&D. check website www.indobrews.com for more information,
Email us at brewindo@gmail.com
cider wine preparation using different yeast culturesguest6de666
cider wine preparation using honey and different yeast cultures (Saccharomyces cerevisiae and Saccharomyces uvarum), testing their efficiency based on alcohol production, in single and mixed cultures, fortification by honey to increase vit b content as well help in initial calrification, and testing antimicrobial character of cider types on E.coli
Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...Mushafau Adebayo Oke
This document summarizes a study that investigated using Jatropha curcas seed cake as a substrate for producing itaconic acid through fermentation with Aspergillus terreus. Key findings:
1) Jatropha seed cake was hydrolyzed to produce fermentable sugars like glucose. Maximum itaconic acid production of 48.70 g/L was achieved under optimal conditions.
2) Highest itaconic acid yields were obtained at pH 4, with 38.70 g/L produced on day 10 of fermentation. Production declined after day 11 as nutrients were exhausted.
3) Maximum itaconic acid was produced using an inoculum size of 5 ml of spore suspension
Simultaneous Saccharification and Fermentation of Watermelon Waste for Ethano...Ratnakaram Venkata Nadh
As the world oil reserves are draining day by day, new resources of carbon
and hydrogen must be investigated to supply our energy and industrial needs. An
extensive amount of biomass is accessible in many parts of the world and could be
utilized either directly or as crude material for the production of different fuels. The
motivation behind the present research is to find an appropriate strain for the fermentation
of watermelon waste to get ethanol. Saccharification and fermentation (SSF)
of watermelon waste were carried out simultaneously in the presence of A. niger and
S. cerevisiae (toddy origin and baker’s yeast). Toddy originated S. cerevisiae culture
is found to be more active than that of baker’s yeast. For the ethanol production, the
optimized conditions for different parameters like temperature, time, strain and pH
are finalized.
Fermentation is a metabolic process where organic compounds like carbohydrates are broken down by microorganisms to release energy without oxygen. It is used to produce a variety of foods, beverages, industrial products, and more. There are several types of fermentation including alcoholic, lactic acid, propionic acid, and butyric acid fermentations. Fermentation can occur via solid state or submerged cultures in different types of bioreactors. Key factors that control microbial growth during fermentation include nutrients, pH, temperature, water activity, and presence of other microorganisms. Proper isolation techniques are required to culture pure microbial strains.
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Journals
Abstract A large amount of whey is discharged from sweet meat industry, which is responsible for environmental pollution and a large amount of whey protein and milk sugar are also wasted. This whey may be utilized for valuable lactic acid production. Lactobacillus delbruki was used for lactic acid production from cow-milk whey. Lactic acid production was 12.22 gm/L at pH: 6.8, temperature: 420C, Inculum volume: 4% , fermentation time: 24hr, medium volume: 125 mL in 250 mL Erlenmeyer flask, medium composition, whey supplemented with peptone : 1.5%, glucose: 2.0% and ammonium chloride: 1.0%. Keywords: Lactic acid, whey, Lactobacillus delbruki
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Similar to Optimization of process parameters for vinegar (20)
Hudhud cyclone caused extensive damage in Visakhapatnam, India in October 2014, especially to tree cover. This will likely impact the local environment in several ways: increased air pollution as trees absorb less; higher temperatures without tree canopy; increased erosion and landslides. It also created large amounts of waste from destroyed trees. Proper management of solid waste is needed to prevent disease spread. Suggested measures include restoring damaged plants, building fountains to reduce heat, mandating light-colored buildings, improving waste management, and educating public on health risks. Overall, changes are needed to water, land, and waste practices to rebuild the environment after the cyclone removed green cover.
Impact of flood disaster in a drought prone area – case study of alampur vill...eSAT Publishing House
1) In September-October 2009, unprecedented heavy rainfall and dam releases caused widespread flooding in Alampur village in Mahabub Nagar district, a historically drought-prone area.
2) The flood damaged or destroyed homes, buildings, infrastructure, crops, and documents. It displaced many residents and cut off the village.
3) The socioeconomic conditions and mud-based construction of homes in the village exacerbated the flood's impacts, making damage more severe and recovery more difficult.
The document summarizes the Hudhud cyclone that struck Visakhapatnam, India in October 2014. It describes the cyclone's formation, rapid intensification to winds of 175 km/h, and landfall near Visakhapatnam. The cyclone caused extensive damage estimated at over $1 billion and at least 109 deaths in India and Nepal. Infrastructure like buildings, bridges, and power lines were destroyed. Crops and fishing boats were also damaged. The document then discusses coping strategies and improvements needed to disaster management plans to better prepare for future cyclones.
Groundwater investigation using geophysical methods a case study of pydibhim...eSAT Publishing House
This document summarizes the results of a geophysical investigation using vertical electrical sounding (VES) methods at 13 locations around an industrial area in India. The VES data was interpreted to generate geo-electric sections and pseudo-sections showing subsurface resistivity variations. Three main layers were typically identified - a high resistivity topsoil, a weathered middle layer, and a basement rock. Pseudo-sections revealed relatively more weathered areas in the northwest and southwest. Resistivity sections helped identify zones of possible high groundwater potential based on low resistivity anomalies sandwiched between more resistive layers. The study concluded the electrical resistivity method was useful for understanding subsurface geology and identifying areas prospective for groundwater exploration.
Flood related disasters concerned to urban flooding in bangalore, indiaeSAT Publishing House
1. The document discusses urban flooding in Bangalore, India. It describes how factors like heavy rainfall, population growth, and improper land use have contributed to increased flooding in the city.
2. Flooding events in 2013 are analyzed in detail. A November rainfall caused runoff six times higher than the drainage capacity, inundating low-lying residential areas.
3. Impacts of urban flooding include disrupted daily life, damaged infrastructure, and decreased economic activity in affected areas. The document calls for improved flood management strategies to better mitigate urban flooding risks in Bangalore.
Enhancing post disaster recovery by optimal infrastructure capacity buildingeSAT Publishing House
This document discusses enhancing post-disaster recovery through optimal infrastructure capacity building. It presents a model to minimize the cost of meeting demand using auxiliary capacities when disaster damages infrastructure. The model uses genetic algorithms to select optimal capacity combinations. The document reviews how infrastructure provides vital services supporting recovery activities and discusses classifying infrastructure into six types. When disaster reduces infrastructure services, a gap forms between community demands and available support, hindering recovery. The proposed research aims to identify this gap and optimize capacity selection to fill it cost-effectively.
Effect of lintel and lintel band on the global performance of reinforced conc...eSAT Publishing House
This document analyzes the effect of lintels and lintel bands on the seismic performance of reinforced concrete masonry infilled frames through non-linear static pushover analysis. Four frame models are considered: a frame with a full masonry infill wall; a frame with a central opening but no lintel/band; a frame with a lintel above the opening; and a frame with a lintel band above the opening. The results show that the full infill wall model has 27% higher stiffness and 32% higher strength than the model with just an opening. Models with lintels or lintel bands have slightly higher strength and stiffness than the model with just an opening. The document concludes lintels and lintel
Wind damage to trees in the gitam university campus at visakhapatnam by cyclo...eSAT Publishing House
1) A cyclone with wind speeds of 175-200 kph caused massive damage to the green cover of Gitam University campus in Visakhapatnam, India. Thousands of trees were uprooted or damaged.
2) A study assessed different types of damage to trees from the cyclone, including defoliation, salt spray damage, damage to stems/branches, and uprooting. Certain tree species were more vulnerable than others.
3) The results of the study can help in selecting more wind-resistant tree species for future planting and reducing damage from future storms.
Wind damage to buildings, infrastrucuture and landscape elements along the be...eSAT Publishing House
1) A visual study was conducted to assess wind damage from Cyclone Hudhud along the 27km Visakha-Bheemli Beach road in Visakhapatnam, India.
2) Residential and commercial buildings suffered extensive roof damage, while glass facades on hotels and restaurants were shattered. Infrastructure like electricity poles and bus shelters were destroyed.
3) Landscape elements faced damage, including collapsed trees that damaged pavements, and debris in parks. The cyclone wiped out over half the city's green cover and caused beach erosion around protected areas.
1) The document reviews factors that influence the shear strength of reinforced concrete deep beams, including compressive strength of concrete, percentage of tension reinforcement, vertical and horizontal web reinforcement, aggregate interlock, shear span-to-depth ratio, loading distribution, side cover, and beam depth.
2) It finds that compressive strength of concrete, tension reinforcement percentage, and web reinforcement all increase shear strength, while shear strength decreases as shear span-to-depth ratio increases.
3) The distribution and amount of vertical and horizontal web reinforcement also affects shear strength, but closely spaced stirrups do not necessarily enhance capacity or performance.
Role of voluntary teams of professional engineers in dissater management – ex...eSAT Publishing House
1) A team of 17 professional engineers from various disciplines called the "Griha Seva" team volunteered after the 2001 Gujarat earthquake to provide technical assistance.
2) The team conducted site visits, assessments, testing and recommended retrofitting strategies for damaged structures in Bhuj and Ahmedabad. They were able to fully assess and retrofit 20 buildings in Ahmedabad.
3) Factors observed that exacerbated the earthquake's impacts included unplanned construction, non-engineered buildings, improper prior retrofitting, and defective materials and workmanship. The professional engineers' technical expertise was crucial for effective post-disaster management.
This document discusses risk analysis and environmental hazard management. It begins by defining risk, hazard, and toxicity. It then outlines the steps involved in hazard identification, including HAZID, HAZOP, and HAZAN. The document presents a case study of a hypothetical gas collecting station, identifying potential accidents and hazards. It discusses quantitative and qualitative approaches to risk analysis, including calculating a fire and explosion index. The document concludes by discussing hazard management strategies like preventative measures, control measures, fire protection, relief operations, and the importance of training personnel on safety.
Review study on performance of seismically tested repaired shear wallseSAT Publishing House
This document summarizes research on the performance of reinforced concrete shear walls that have been repaired after damage. It begins with an introduction to shear walls and their failure modes. The literature review then discusses the behavior of original shear walls as well as different repair techniques tested by other researchers, including conventional repair with new concrete, jacketing with steel plates or concrete, and use of fiber reinforced polymers. The document focuses on evaluating the strength retention of shear walls after being repaired with various methods.
Monitoring and assessment of air quality with reference to dust particles (pm...eSAT Publishing House
This document summarizes a study on monitoring and assessing air quality with respect to dust particles (PM10 and PM2.5) in the urban environment of Visakhapatnam, India. Sampling was conducted in residential, commercial, and industrial areas from October 2013 to August 2014. The average PM2.5 and PM10 concentrations were within limits in residential areas but moderate to high in commercial and industrial areas. Exceedance factor levels indicated moderate pollution for residential areas and moderate to high pollution for commercial and industrial areas. There is a need for management measures like improved public transport and green spaces to combat particulate air pollution in the study areas.
Low cost wireless sensor networks and smartphone applications for disaster ma...eSAT Publishing House
This document describes a low-cost wireless sensor network and smartphone application system for disaster management. The system uses an Arduino-based wireless sensor network comprising nodes with various sensors to monitor the environment. The sensor data is transmitted to a central gateway and then to the cloud for analysis. A smartphone app connected to the cloud can detect disasters from the sensor data and send real-time alerts to users to help with early evacuation. The system aims to provide low-cost localized disaster detection and warnings to improve safety.
Coastal zones – seismic vulnerability an analysis from east coast of indiaeSAT Publishing House
This document summarizes an analysis of seismic vulnerability along the east coast of India. It discusses the geotectonic setting of the region as a passive continental margin and reports some moderate seismic activity from offshore in recent decades. While seismic stability cannot be assumed given events like the 2004 tsunami, no major earthquakes have been recorded along this coast historically. The document calls for further study of active faults, neotectonics, and implementation of improved seismic building codes to mitigate vulnerability.
Can fracture mechanics predict damage due disaster of structureseSAT Publishing House
This document discusses how fracture mechanics can be used to better predict damage and failure of structures. It notes that current design codes are based on small-scale laboratory tests and do not account for size effects, which can lead to more brittle failures in larger structures. The document outlines how fracture mechanics considers factors like size effect, ductility, and minimum reinforcement that influence the strength and failure behavior of structures. It provides examples of how fracture mechanics has been applied to problems like evaluating shear strength in deep beams and investigating a failure of an oil platform structure. The document argues that fracture mechanics provides a more scientific basis for structural design compared to existing empirical code provisions.
A geophysical insight of earthquake occurred on 21 st may 2014 off paradip, b...eSAT Publishing House
1) A 6.0 magnitude earthquake occurred off the coast of Paradip, Odisha in the Bay of Bengal on May 21, 2014 at a depth of around 40 km.
2) Analysis of magnetic and bathymetric data from the area revealed the presence of major lineaments in NW-SE and NE-SW directions that may be responsible for seismic activity through stress release.
3) Movements along growth faults at the margins of large Bengal channels, due to large sediment loads, could also contribute to seismic events by triggering movements along the faults.
Effect of hudhud cyclone on the development of visakhapatnam as smart and gre...eSAT Publishing House
This document discusses the effects of Cyclone Hudhud on the development of Visakhapatnam as a smart and green city through a case study and preliminary surveys. The surveys found that 31% of participants had experienced cyclones, 9% floods, and 59% landslides previously in Visakhapatnam. Awareness of disaster alarming systems increased from 14% before the 2004 tsunami to 85% during Cyclone Hudhud, while awareness of disaster management systems increased from 50% before the tsunami to 94% during Hudhud. The surveys indicate that initiatives after the tsunami improved awareness and preparedness. Developing Visakhapatnam as a smart, green city should consider governance
This document summarizes a product called H-HUTS that aims to provide sustainable disaster recovery housing. H-HUTS uses cardboard and origami-inspired modular construction to quickly provide temporary shelters after disasters. The cardboard shelters are designed to be upgraded into permanent homes over time using low-cost materials like shotcrete or concrete. The modular design allows for flexibility and community participation in construction. Testing has shown the shelters can withstand wind loads and provide adequate insulation. The goal of H-HUTS is to not just provide initial shelter but help disaster-affected communities regain permanency in housing and recover in the long-term.
Harnessing WebAssembly for Real-time Stateless Streaming PipelinesChristina Lin
Traditionally, dealing with real-time data pipelines has involved significant overhead, even for straightforward tasks like data transformation or masking. However, in this talk, we’ll venture into the dynamic realm of WebAssembly (WASM) and discover how it can revolutionize the creation of stateless streaming pipelines within a Kafka (Redpanda) broker. These pipelines are adept at managing low-latency, high-data-volume scenarios.
Batteries -Introduction – Types of Batteries – discharging and charging of battery - characteristics of battery –battery rating- various tests on battery- – Primary battery: silver button cell- Secondary battery :Ni-Cd battery-modern battery: lithium ion battery-maintenance of batteries-choices of batteries for electric vehicle applications.
Fuel Cells: Introduction- importance and classification of fuel cells - description, principle, components, applications of fuel cells: H2-O2 fuel cell, alkaline fuel cell, molten carbonate fuel cell and direct methanol fuel cells.
Comparative analysis between traditional aquaponics and reconstructed aquapon...bijceesjournal
The aquaponic system of planting is a method that does not require soil usage. It is a method that only needs water, fish, lava rocks (a substitute for soil), and plants. Aquaponic systems are sustainable and environmentally friendly. Its use not only helps to plant in small spaces but also helps reduce artificial chemical use and minimizes excess water use, as aquaponics consumes 90% less water than soil-based gardening. The study applied a descriptive and experimental design to assess and compare conventional and reconstructed aquaponic methods for reproducing tomatoes. The researchers created an observation checklist to determine the significant factors of the study. The study aims to determine the significant difference between traditional aquaponics and reconstructed aquaponics systems propagating tomatoes in terms of height, weight, girth, and number of fruits. The reconstructed aquaponics system’s higher growth yield results in a much more nourished crop than the traditional aquaponics system. It is superior in its number of fruits, height, weight, and girth measurement. Moreover, the reconstructed aquaponics system is proven to eliminate all the hindrances present in the traditional aquaponics system, which are overcrowding of fish, algae growth, pest problems, contaminated water, and dead fish.
UNLOCKING HEALTHCARE 4.0: NAVIGATING CRITICAL SUCCESS FACTORS FOR EFFECTIVE I...amsjournal
The Fourth Industrial Revolution is transforming industries, including healthcare, by integrating digital,
physical, and biological technologies. This study examines the integration of 4.0 technologies into
healthcare, identifying success factors and challenges through interviews with 70 stakeholders from 33
countries. Healthcare is evolving significantly, with varied objectives across nations aiming to improve
population health. The study explores stakeholders' perceptions on critical success factors, identifying
challenges such as insufficiently trained personnel, organizational silos, and structural barriers to data
exchange. Facilitators for integration include cost reduction initiatives and interoperability policies.
Technologies like IoT, Big Data, AI, Machine Learning, and robotics enhance diagnostics, treatment
precision, and real-time monitoring, reducing errors and optimizing resource utilization. Automation
improves employee satisfaction and patient care, while Blockchain and telemedicine drive cost reductions.
Successful integration requires skilled professionals and supportive policies, promising efficient resource
use, lower error rates, and accelerated processes, leading to optimized global healthcare outcomes.
Understanding Inductive Bias in Machine LearningSUTEJAS
This presentation explores the concept of inductive bias in machine learning. It explains how algorithms come with built-in assumptions and preferences that guide the learning process. You'll learn about the different types of inductive bias and how they can impact the performance and generalizability of machine learning models.
The presentation also covers the positive and negative aspects of inductive bias, along with strategies for mitigating potential drawbacks. We'll explore examples of how bias manifests in algorithms like neural networks and decision trees.
By understanding inductive bias, you can gain valuable insights into how machine learning models work and make informed decisions when building and deploying them.
1. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 501
OPTIMIZATION OF PROCESS PARAMETERS FOR VINEGAR
PRODUCTION USING BANANA FERMENTATION
Pooja Saha1
, Soumitra Banerjee2
1, 2
Department of Food Technology, Under TIFAC-CORE Activity, Techno India Salt Lake, Kolkata – 700091, India
poojasaha1710@gmail.com, bitsouban04@yahoo.co.in
Abstract
Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the
aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice
extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by
fermentation and for vinegar production by this ethanol.
The present study indicates that a relatively good yield of ethanol and acetic acid can be obtained after optimization of certain
physical conditions for fermentation. For Banana Alcohol, the highest alcohol level was 7.77% at 10% sugar level, 8% yeast cell
concentration for 48 hrs. at 280
C. For Banana Vinegar, the maximum acidity was obtained 4.67 % at 7.77% of alcohol level, 15% of
A. aceti cell concentration for 72 hrs. at 37 o
C.
The Response Surface Methodology (RSM) was adopted to optimize the process parameters like Alcohol content, A.aceti cell
concentration and time for the vinegar fermentation using Acetobactor aceti (MTCC 2623) using statistical software , Design Expert
(version 8.0.7.1., StatEase, Inc., Minneapolis, USA). The statistical analyses and the closeness of the experimental results and model
predictions highlight the reliability of the regression model.
Keywords: Fermentation, Vinegar, Ethanol, Acetobactor aceti, Response Surface Methodology.
---------------------------------------------------------------------***-------------------------------------------------------------------------
1. INTRODUCTION
Vinegar was known worldwide as a seasoning or food
preserving agent. Vinegar is defined as “ a liquid fit for human
consumption, produced from a suitable raw material of
agricultural origin, containing starch, sugars, or starch and
sugars by the process of double fermentation, alcoholic and
acetous, and contains a specified amount of acetic acid” (Joint
FAO/ WHO Food Standards Programme, 1987).
Vinegar, a traditional acidic condiment, is widely produced
from rice, malt, apples, wine and various other agricultural
material (Ciani, 1998; Horiuchi et. al., 1999). Vinegar
production ranges from traditional methods employing wood
casks and surface culture to submerged fermentation in
acetators (Morales et al 2001).Vinegar fermentation is
essentially a two stage process, being the first one the
anaerobic conversion of fermentable sugars to ethanol by
yeasts, usually Saccharomyces species, and the second the
aerobic oxidation of ethanol to acetic acid by bacteria, usually
Acetobacter species (Adams, 1998; Horiuchi et. al., 2000).
Acetic acid yield from fermented sugar is approximately 40%,
with the remaining sugar metabolites either lost to
volatilization or converted into other compounds. Acid yield
improvements can be achieved using high rates aeration
during continuous production (Ghommidh et al 1986).
Vinegar bacteria, also called Acetic Acid Bacteria (AAB), are
members of the genus Acetobacter and characterized by their
ability to convert ethyl alcohol, C2H5OH, into acetic acid,
CH3CO2H, by oxidation as shown below:
Anaerobic Aerobic
2C2H5OH 2CH3CHO 2CH3CO2H + 2H2O
Vinegar traditionally has been used as a food preservative.
Whether naturally produced during fermentation or
intentionally added, vinegar retards microbial growth and
contributes sensory properties to a number of foods. The wide
diversity of products containing vinegar (sauces, ketchup,
mayonnaise, etc.) and the current fall in wine consumption
have favored an increase in vinegar production (De Ory et al
2002).
According to FDA (Food and Drug Administration, USA),
vinegar as a sour solution, contains not less than 4 grams of
acetic acid in 100 cubic centimeters at 20°C that is produced
through alcoholic and successively acetic fermentation of
sugary and starchy substrates. Earlier processes used for
making vinegar were the Orleans process (which is also
known as the slow process), the quick process (which is also
called the generator process), and the submerged culture
2. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 502
process. The quick process and submerged culture process
were developed and are used for commercial vinegar
production today. Further processing of vinegar, following
substrate conversion to acetic acid may include filtration,
clarification distillation and pasteurization at 165.2°F (74°C)
before it is bottled. Acetic acid concentration in vinegar may
be expressed using the term “grain”.
India is leading the world in the production of bananas. Mostly
in India, Tamil nadu is the state produces the highest quantity
of bananas. Due to a high rate of productivity of bananas in
India they are easily available and available at low prices in
the market. As bananas have a short shelf-life , there is a rapid
rate of deterioration of this fruit (Akubor et al.,2003). Banana
(Musa sp.) is a large perennial herb with leaf sheaths that form
trunk-like pseudostem. It is rich in vitamin B6, which helps
fight infection and is essential for the synthesis of heme—the
iron containing part of haemoglobin. Banana is also rich in
potassium and is a great source of fibre. A good quality
alcoholic base for producing vinegar containing 5-6% acetic
acid was obtained. Simmonds (1966) reported that vinegar has
been prepared by fermenting a mash of banana pulp and peel.
Vinegar production from banana may enhance minimize cost
of production and eco-friendly.
Traditionally ethanol has been produced by batch
fermentation; employing Saccharomyces cerevesiae the name
first applied by Meyen (1838) to distinguish beer yeasts from
those isolated from other alcoholic beverages is still a major
concern of all the researchers in the field. Yeasts are the only
organisms currently used for large scale industrial ethanol
production. Many of these newly developed bioprocesses for
ethanol are mainly aimed at to enhance the productivity by
employing high cell densities in the fermentor. It has been
well recognized that alcoholic fermentation are limited due to
the inhibitory effects of both substrate and product.
An efficient ethanol production requires four components:
fermentable carbohydrates, anefficient yeast strain, a few
nutrients and simple culture conditions. In this experiment,
Saccharomyces cerevisiae yeast is used to convert glucose
into ethyl alcohol. The yeast cell contains enzyme catalysts
that provide an energetically favorable pathway for the
reaction. Acetic fermentation is the next step in alcoholic
fermentation, where alcohol molecules are oxidized into acetic
acid molecules by the action of Acetobacter aceti bacteria,
giving it the characteristic vinegar taste.
Response surface methodology (RSM) has been successfully
used to model and optimize biochemical and biotechnological
processes related to food systems. This methodology is
employed to optimize media for Acetic acid fermentation.
1.1. OBJECTIVE OF THE PROJECT
To produce vinegar from banana which provides
more practical feasibility due to its low cost
To optimize the conditions of fermentation for the
production of banana juice vinegar.
to verify the effects of the initial concentrations of
ethanol and acetic acid as two independent variables
on process yield and productivity
to process optimization by the statistical design of
experiments
To optimize of the different factors that play an
important role in banana juice vinegar production.
2. MATERIALS AND METHODS
2.1. BANANA ALCOHOL PRODUCTION
2.1.1. SOURCE OF BANANAS
The bananas used in this study were variety ‘Singhapuri’
(Musa cavendishi) obtained from local markets in Kolkata,
West Bengal, India. The bananas were selected according to
the required degree of ripeness needed at a time of purchase.
Occasionally, the bananas continued to ripen at a room
temperature until the proper degree of ripeness was obtained.
2.1.2. PREPARATION OF BANANA JUICE
Several bananas were selected at random to be analyzed. The
whole fruits were weighed and peeled. The fruits were then
weighed. The components were hand chopped, crushed,
sampled and immediately frozen until analyzed. However, the
stored samples were utilized within 24 h of collection.
2.1.3. PRE-TREATMENT OF BANANA SAMPLES
Moisture content in the raw banana samples and banana pulp
of was determined by drying in oven at 105°C for 2 h. The
titration method of Lane and Eynonl is used to determine the
sugars content of banana juice and after pectinase addition, the
total sugar content of banana juice. The bananas were crushed
in mixer and the pulp was adjusted to 15° Brix (concentration
of soluble solids) by the addition of distillated water. The pH
content of the raw banana samples and the banana pulp was
estimated by the pH paper.
2.1.4. DEPECTINISE THE PECTINASE
MATERIAL (PECTIN SUBSTANCES) OF
BANANA PULP BY THE USE OF PECTINASE
ENZYME
A sequential working was done on the activity of the pectinase
enzyme on the banana pulp which was very much bulky. To
obtain a clear juice from that bulky material, pectinase enzyme
was treated in very minute quantity (0.0003 %) w/v and the
banana pulp was then incubated for about 6 hours at a
3. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 503
temperature of 38 degree centigrade with occasional stirring.
A work had been done by taking of 0.0001 % (w/v), 0.0002%
(w/v), 0.0003% (w/v), 0.0004 % (w/v),0.0005 % (w/v). The
best result was obtained at 0.0003 % (w/v) and maximum
juice was extracted using this percentage of the pectinase
enzyme. The 0.0001% and 0.0002% (w/v) showed a result
with incomplete breakdown of the pectin substances in banana
pulp and hence the juice remained as partially bulky and the
juice extracted was less and more residues were obtained
which showed that the deficiency of the enzyme for the
breakdown of the pectinaceous material. And 0.004 % and
0.0005 % (w/v) showed no difference in the volume of juice
that was extracted by using the 0.0003 % (w/v) pectinase
enzyme and also in no difference in the weight of the banana
residue. The experiment showed that the pectinase enzyme
remained unused in case of 0.004 % & 0.005 % (w/v). Hence,
we lead to a conclusion that the exact amount of pectinase
enzyme required to breakdown the pectic substances or the
pectinaceous materials present in the banana pulp is 0.0003 %
(w/v). Enzyme activity of the pectinase enzyme is 14 IU per
gram.
2.1.5. CULTURE MEDIUM PREPARATION AND
INOCULUM & INOCULATION
In culture medium preparation, a pinch of active dry yeast
(Saccharomyces cerevisiae) was added to the sterile luke
warm water. Then it was kept for 10 mins. The yeast inoculum
was used at 10% to inoculate sterilized YEPD broth (DW
1000ml, Peptone 5gm, Yeast Extract 5gm, Dextrose 10gm, pH
5). Then these growth medium was kept for aeration at 28ºC
on a rotary shaker (200rpm) for 24 hrs before performing the
fermentaion.
2.1.6. LABOTORY SCALE OF BANANA
ALCOHOL PRODUCTION
Chart-1: FLOW CHART OF ALCOHOL FERMENTATION
FERMENTATION MEDIUM PREPARED WITH BANANA JUICE
AUTOCLAVED (1210
C, 15psi)
YEAST GROWTH MEDIUM
8% & 10% addition
STERILE MEDIUM
SET A SET B SET C
SUGAR = 10% SUGAR = 10% SUGAR = 12%
YEAST INOCULATE = 8% YEAST = 10% YEAST = 10%
KEPT FOR AERATION
(TO CONTINUOUS SHAKING WITH COTTON PLUGGED, 2HRS.,280
C)
MEDIUM COVERED BY AL. FOIL
ANAEROBIC CONDITION MAINTAINED,
KEEP IN DARK CONDITION FOR 48 HRS. OR LONGER
DISTILLATION
CHECK ALCOHOL% OF THE FERMENTATION BROTH
AND KEPT AT REFRIGERATED CONDITION
4. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 504
2.1.7. DETERMINATION OF ALCOHOL
CONTENT OF BANANA FERMENTATION
BROTH
The ethanol concentrations were estimated using the
potassium dichromate redox titrations with Sodium
Thiosulphate (this method was determined by College of
Science, University of Canterbury, Christchurch, New Zealand
(www.outreach.canterbury.ac.nz).
(1) (2)
Fig- (1): After yeast cell inoculation and after 2 hrs. Shaking,
(2) Alcohol fermentation broth to allow anaerobic
fermentation
2.2. VINEGAR PRODUCTION
2.2.1. MICROORGANISMS, CULTURE MEDIA
AND CULTIVATION
Lyophilized culture of Acetobacter aceti (MTCC 2623) was
obtained from the Microbial Type Culture Collection and
Gene Bank (MTCC), Chandigarh, India. The strain was
maintained on YPM agar medium (Distilled Water 1000ml,
Yeast Extract 5gm, Peptone 3gm, Manitol 25gm, Agar 12gm,
pH is Not adjusted) slant at 370
C for 24 - 48hrs. Then one loop
of cells from the slant was inoculated into YPM medium
(Distilled Water 100 ml, Yeast Extract 0.5gm, Peptone 0.3gm,
Manitol 2.5gm, pH is not adjusted) and incubated on
continuous shaking for 24-48 h at 370
C, and then Acetobactor
aceti growth medium was prepared and ready for inoculated to
fermentation broth samples (SET A, SET B, SET C) to
produce vinegar.
Chart-2: FLOW CHART OF PRODUCTION OF VINEGAR
ALCOHOL FERMENTATION BROTH
SET A, SET B, SET C
CENTRIFUE FOR 15 MINS
COLLECTING SUPERNATENT USINE ICE BATH
SET A, SET B, SET C FERMENTATION BROTH
ADDITION OF 5%, 10%, 15% EACH
A.aceti GROWTH MEDIUM
CONTINUOUS SHAKING AT 37 0
C FOR 24 HRS., 48HRS.,72HRS.
VINEGAR PRODUCED
& STORE IN REFRIGERATED CONDITION
CHECK pH, TOTAL ACIDITY %, OD IN EVERY 24 HRS, 48 HRS. & 72 HRS.
5. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 505
2.2.2. ESTIMATION OF TOTAL ACIDITY % OF
VINEGAR
Total acidity was evaluated by acid – base titration with
standardized solution of 0.1 N sodium hydroxide, using
phenolphthalein as a indicator and the results were expressed
as acetic acid content (AOAC, 1990).
The stochiometry of the titration is given by:
CH3COOH + NaOH = CH3COONa + H2O
The formula to calculate %TA as acetic is as below:
%TA = (ml of NaOH) x (N of NaOH) x (60.05) 10 x
Sample Weight
The (w/v) % acetic acid content was determined using the
standard method for determination of acetic acid by Nielsen
(1994).
2.2.3. ESTIMATION OPTICAL DENSITY OF
VINEGAR FERMENTATION BROTH
Optical density (OD) measurement of bacterial cultures is a
common technique used in microbiology. Using a
spectrophotometer to measure the optical density at 600 nm
(OD600) of a bacterial culture to monitor bacterial growth has
always been a central technique in microbiology. The OD of a
bacterial culture is not a direct measure of bacterial growth
number, but increase in turbidity does indicate bacterial
growth.
2.3. STATISTICAL DESIGN OF EXPERIMENTS
2.3.1. EXPERIMENTAL DESIGN
The response surface methodology was applied to understand
the interaction of various variables and then used to find the
optimum concentration of the main medium components that
affect the response.
A statistical program package, Design Expert (version 8.0.7.1.,
Stat-Ease Inc., Minneapolis, MN) was used for regression
analysis of the data obtained and to estimate the coefficient of
multivariate equation. This software was also used for the
experimental design, data analysis and quadratic model
building. Response surface and contour plots were generated
to understand the interaction of different variables.
2.3.2. CENTRAL COMPOSITE DESIGN (CCD)
The first experimental CCD was carried out in order to
identify and optimize the total acidity % and optical density of
the production medium that have a significant effect on the
vinegar production. The variables are coded according to the
equation:
Xi = (xi – xo ) / ∆ xi
Where Xi, xi and x0 are the coded value, uncoded value and the
value at the center point respectively of the its test variable
and ∆ xi is the step change value. The full experimental design
in coded and uncoded form is given in Table 1.
Table-1: Experimental Range And Levels Of The
Independent Variables For Vinegar Production
INDEPENDENT
VARIABLES
-1 0 +1
ALCOHOL
CONTENT , %
6.29 7.47 7.77
INOCULUM
VOLUME , %
5 10 15
TIME, HRS. 24 48 72
The Behavior of this system was explained by the following
second-degree polynomial equation:
Y = ß 0 + ξ ß i Xi + ξ ß ii Xi
2
+ ξ ß ij Xi Xj
Where ß0, ßi (i = 1, 2, 3), ßii (i = 1, 2, 3) and ßij (i = 1, 2, 3; j
= 1, 2, 3 and i _ j) are constants for the offset term, linear
effects, quadratic effects and interactions effects, respectively.
Xi (i = 1, 2, 3) and Xj (j = 1, 2, 3) (i _ j) are the process
parameters and Y is the response variable.
The graphical representation of these equations are called
response surfaces, which was used to describe the individual
and cumulative effects of the test variables on the response
and to determine the mutual interactions between the test
variables and their subsequent effect on the response. The
correlation measures for the estimation of the regression
equation are the multiple correlation coefficient R and the
determination coefficient R2
. ANOVA (Analysis of Variance)
was used to test the significance and adequacy of the model.
The F value (Fisher's variance ratio, Sr2/Se2) was calculated
from ANOVA. F values much higher than unity indicate that
the factors explain adequately the variation in the data about
its mean and effects of estimated factors are true. The Student-
t-distribution and the corresponding probability values (P
values) indicate the significance of each of the coefficient,
which in turn governs the patterns of interactions between the
variables. The smaller the value of P, the more significant is
the corresponding coefficient.
Using statistical software , Design Expert (version 8.0.7.1.,
Start-Ease Inc ) , CCD and RSM were used in the design of
experiment and in the analysis of the results.
6. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 506
3. RESULTS AND DISCUSSION
3.1. BANANA ALCOHOL PRODUCTION
Table-2: Physicochemical Analysis of Banana Samples
SAMPLES pH MOISTURE BRIX TOTAL
SUGAR
PECTINASE
ADDITION
TOTAL SUGAR ,
AFTER PECTINASE
ADDITION
RAW
BANANA
5 72.7% - - - -
BANANA
PULP
6 73.2% 150
18.23% 0.0003% 24.68%
Table-3: Analysis of Banana Sample Broth
Sample pH Before
Fermentation
pH After
Fermentation
Alcohol % Of
Fermentation
Broth
Residual Sugar %
Of Fermentation
Broth
SET A 4 4 7.77 0
SET B 4.5 4 7.47 0
SET C 4 4 6.29 0
7.77 % alcohol was produced by 8 % yeast cell concentration
at 28O
C, pH 4.0 and 10% sugar concentration for 48 hrs. But
under the same time of 48 hrs., 10% yeastcell concentration
produced 7.47% of alcohol. Alcohol production was gradually
decreased with sugar concentration from 10% to 12%. Though
alcohol production takes place under resting condition,
decrease in yeast cell concentration, more amount of sugar
was utilized by yeast to be converted to alcohol. The
distillation process was the most troublesome since it required
the combination of many equipments which led to some
malfunctions. From the above observations, we can conclude
that the above process was highly suitable for industrial
production of alcohol from banana fruits because the alcohol
yield was low cost technology and also ecofriendly.
3.2. VINEGAR PRODUCTION
3.2.1. PHYSICOCHEMICAL ANALYSIS
The pH, titratable acidity and optical density are very
important parameters in the vinegar fermentation process.
Table-4: pH In Vinegar Fermentation Broth Measuring By pH Paper
SAMPLE NAME
Acetobacter aceti
GROWTH
MEDIUM
INOCULATION
AFTER 24 HRS. AFTER 48 HRS. AFTER 72 HRS.
SET A
5% 5 4 4
10% 4 4 3
15% 4 3 2
SET B
5% 5 4 4
10% 4 3 4
15% 5 4 4
SET C
5% 4 3 4
10% 4 4 3
15% 6 3 4
7. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 507
Table-5: Titrable Acidity % in Vinegar Fermentation Broth
SAMPLE NAME Acetobacter aceti
GROWTH MEDIUM
INOCULATION
AFTER 24 HRS.
%
AFTER 48 HRS.
%
AFTER 72 HRS.
%
SET A
5% 3.66 4.23 4.52
10% 3.70 4.25 4.62
15% 3.79 4.27 4.67
SET B
5% 3.28 4.13 4.40
10% 3.39 4.17 4.48
15% 3.48 4.20 4.43
SET C
5% 2.73 4.07 4.30
10% 2.91 4.11 4.32
15% 3.19 4.15 4.37
Table-6: Optical Density in Vinegar Fermentation Broth
SAMPLE NAME Acetobacter aceti
GROWTH MEDIUM
INOCULATION
ABSORBANCE AT 600 nm
AFTER 24 HRS. AFTER 48 HRS AFTER 72 HRS
SET A
5% 0.389 0.449 0.569
10% 0.519 0.579 0.699
15% 1.065 1.128 1.245
SET B
5% 0.992 1.005 1/026
10% 1.308 1.316 1.342
15% 1.318 1.326 1.352
SET C
5% 1.001 1.012 1.026
10% 1.434 1.445 1.459
15% 1.426 1.441 1.459
SET A
y = 0.065x + 3.586
R² = 0.953 SET B
y = 0.1x + 3.183
R² = 0.996
0
1
2
3
4
5
5% 10% 15%
TITRABLEACIDIDY%
A.aceti CELL CONC.
AFTER 24 hrs.
SET A - TA %
SET B - TA%
SET C - TA%
Chart-3: Effect Of Different A.aceti Cell Concentration On Titrable Acidity % Of
Samples Set A, Set B, Set C After 24 Hrs.
8. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 508
Chart-4: Effect of Different A.aceti Cell Concentration on Titrable Acidity % of Samples
Set A, Set B, Set C After 48 Hrs.
Chart-5: Effect Of Different A. aceti Cell Concentration on Titrable Acidity % Of
Samples Set A, Set B, Set C After 72 Hrs
Chart-6: Effect Of Different A. aceti Cell Concentration On Optical Density Of Samples Set A, Set B, Set C After 24 Hrs.
Chart-7: Effect Of Different A. aceti Cell Concentration on Optical Density of Samples Set A, Set B, Set C After 48 Hrs
9. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 509
Chart-8: Effect Of Different A. aceti Cell Concentration On Optical Density Of Samples Set A, Set B, Set C After 72 Hrs.
The result of this study indicated that Acetobactor aceti with
good fermentation attributes, which may enhance total acidity
and minimize cost of production, could be obtained vinegar
from banana alcohol.Acetic acid takes into account that other
organic acids are present in vinegar at negligible quantities. It
is possible to suppose that total acidity is a good indicator of
the acetic acid concentration.
In this study, the physicochemical properties ( pH, OD ) and
acetic acid content of banana vinegar were analyzed. After
fermentation, the vinegar has found a color of pale yellow.
The results showed that acetic acid concentrations increased
with an increase in inoculum level examined. A highest acetic
acid concentrations of 4.67 % and 4.62% were observed at the
15 and 10 % inoculum level, respectively for highest alcohol
contained sample (SET A). It was found from the graph
(Chart-8) , optical density or bacterial growth increased with
an increase in inoculum level at the same time.
Acetic acid fermentation was successfully completed using
banana juice. Most of the total sugar was converted to acetic
acid via ethanol. Evaporation of volatile compounds including
ethanol, acetaldehyde as well as acetic acid during the acetic
fermentation process is one of the main causes of lowered
concentration of acetic acid.
3.3. STATISTICAL OPTIMIZATION
TECHNIQUE
Response surface methodology is an empirical modeling
technique used to evaluate the relationship between a set of
controllable experimental facts and observed values. The
response surface methodologies involving central composite
designs have been successfully applied to evaluate the effect
of alcohol content , time, inoculum volume(A.aceti cell
conentration) on titrable acidity % and optical density for
vinegar fermentation by Acetobactor sp. (MTCC 2623) .
Table-7 shows the results obtained from the central composite
design regarding the studied variables: the concentrations of
cell (A aceti), alcohol content %, time using the isolated
Acetobactor sp. for the production of vinegar. The analysis of
variance (ANOVA) of the quadratic regression model
demonstrates that the model is highly significant. The
correlation measures for the estimation of the regression
equation are the multiple correlation coefficient (R) and
determination coefficient (R2
). The closer the value of R to 1,
the better is the correlation between the observed value and
the predicted values.
The 3D response surface plot is a graphical representation of
the regression equation. It is plotted to understand the
interaction of the variables and locate the optimal level of each
variable for maximal response. Each response surface plotted
for acetic acid production represents the different
combinations of two test variables at one time while
maintaining the other variable at the zero level. The graphic
representation of response surface shown in Fig-3 & Fig.-4
helps to visualize the effects of alcohol content % and
inoculum volume %.
10. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 510
Design-Expert® Software
Factor Coding: Actual
Titrable Acidity
Design points above predicted value
5.16
2.71
X1 = A: Alcohol Content
X2 = B: Inoculum Volumn
Actual Factor
C: Time = 0.00
-1.00
-0.50
0.00
0.50
1.00
-1.00
-0.50
0.00
0.50
1.00
3.4
3.6
3.8
4
4.2
4.4
4.6
4.8
TitrableAcidity
A: Alcohol ContentB: Inoculum Volumn
Fig-3: Response Surface Plot For Titrable Acidity %
Table-7 Coded and Uncoded Full Factorial Central Composite Design
Table- 8 shows the results of the second-order response
surface models for titrable acidity in the form of analysis of
variance (ANOVA). The regression equation demonstrated
that titrable acidity was an empirical function of test variables
in coded units.
The Model F-value of 13.05 implies the model is significant.
There is only a 0.02% chance that a"Model F-Value" this large
could occur due to noise.Values of "Prob > F" less than 0.0500
indicate model terms are significant.In this case A, B, C are
significant model terms.Values greater than 0.1000 indicate
the model terms are not significant. If there are many
insignificant model terms (not counting those required to
support hierarchy), model reduction may improve the model.
Here the value of R indicates a high degree of correlation
between the observed and the predicted values. The value of
RUN ALCOHOL CONTENT
%
INOCULUM
VOLUME %
TIME IN HRS. RESPONSE
1:
TITRABLE
ACIDITY %
RESPONSE 2 :
OPTICAL
DENSITYCODED
VALUE
ACTUAL
VALUE
CODED
VALUE
ACTUAL
VALUE
CODED
VALUE
ACTUAL
VALUE
1 1.00 7.77 -1.00 5 1 72 4.52 0.569
2 0.00 7.47 0.00 10 0 48 4.17 1.316
3 1.00 7.77 0.00 10 -1 24 3.79 1.065
4 0.00 7.47 0.00 10 0 48 4.17 1.316
5 -1.00 6.29 -1.00 5 -1 24 2.73 1.001
6 0.00 7.47 0.00 10 1.68 72 5.16 2.022
7 1.00 7.77 -1.00 5 -1 24 3.66 0.384
8 1.00 7.77 1.00 15 1 72 4.67 1.245
9 0.00 7.47 0.00 10 0 48 4.17 1.316
10 1.68 7.77 0.00 10 0 48 4.93 1.259
11 0.00 7.47 0.00 10 0 48 4.17 1.316
12 0.00 7.47 0.00 10 0 48 4.17 1.316
13 -1.00 6.29 -1.00 5 1 72 4.3 1.026
14 0.00 7.47 0.00 10 0 48 4.17 1.316
15 -1.00 6.29 1.00 15 1 72 4.37 1.459
16 -1.68 6.29 0.00 10 0 48 3.43 0.765
17 -1.00 6.29 1.00 15 -1 24 3.19 1.426
18 0.00 7.47 1.68 15 0 48 4.88 2.006
19 0.00 7.47 0.00 10 -1.68 24 2.71 0.628
20 0.00 7.47 -1.68 5 0 48 3.45 0.325
11. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 511
the determination coefficient (R2
=0.9216) being a measure of
goodness of fit to the model, indicates that 7.84% of the total
variations are not explained by the model. The adjusted R2
value (0.8510) is also high, making the model very significant.
The coefficient of variation (CV) indicates the degree of
precision with which the treatment is compared. Usually, the
higher the value of CV, the lower is the reliability of the
experiment. Here the low value of CV % ( 6.50 ) indicates a
greater reliability of the experiments performed.
The "Pred R-Squared" of 0.4009 is not as close to the "Adj R-
Squared" of 0.8510 as one might normally expect. This may
indicate a large block effect or a possible problem with model
and/or data. Things to consider are model reduction, response
transformation, outliers, etc."Adeq Precision" measures the
signal to noise ratio. A ratio greater than 4 is desirable. The
ratio of 12.932 indicates an adequate signal. This model can
be used to navigate the design space.
Table-8: ANOVA for Response Surface Quadratic Model On TA%
SOURCE SUM OF
SQUARES
DEGREE OF
FREEDOM
MEAN
SQUARE
F VALUE P-VALUE
PROB > F
MODEL 8.10 9 0.90 13.05 <0.0002
SIGNIFICANT
A-ALCOHOL
CONTENT
1.53 1 1.53 22.20 0.0008
B-INOCULUM
VOLUMN
0.76 1 0.76 10.97 0.0078
C-TIME 5.43 1 5.43 78.71 <0.0001
AB 7.813E-003 1 7.813E-003 0.11 0.7434
AC 0.13 1 0.13 1.85 0.2038
BC 0.017 1 0.017 0.25 0.6292
A2
0.018 1 0.018 0.26 0.6191
B2
0.024 1 0.024 0.35 0.5685
C2
0.21 1 0.21 3.12 0.1080
RESIDUAL 0. 69 10 0.069
LACK OF FIT 0.69 5 0.14
PURE ERROR 0.000 5 0.000
CORRECTED
TOTAL
8.79 19
Table-9: R value for model
Std. Dev.
Mean
C.V. %
PRESS
0.26
4.04
6.50
5.27
R-Squared
Adj R-Squared
Pred R-Squared
Adeq Precision
0.9216
0.8510
0.4009
12.932
Table-10: Coefficients in Terms of Actual
COEFFICIENT FACTOR ESTIMATE
Intercept 4.18
A- Alcohol Content 0.33
B- Inoculum Volumn 0.24
C- Time 0.63
AB -0.031
AC -0.13
BC -0.046
A2 -0.035
B2 -0.041
C2 -0.12
12. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 512
Final Equation in Terms of Coded Factors:
Titrable Acidity = + 4.18 + 0.33 x A + 0.24 x B + 0.63 x
C - 0.031 x AB - 0.13 x AC - 0.046 x B - 0.035 x A2 - 0.041
x B2 - 0.12 x C2
Final Equation in Terms of Actual Factors:
Titrable Acidity = + 4.17597 + 0.33483 x Alcohol Content +
0.23541 x Inoculum Volumn + 0.63048 x Time - 0.031250
x Alcohol Content x Inoculum Volumn - 0.12625 x Alcohol
Content x Time - 0.046250 x Inoculum Volumn x Time -
0.035490 x Alcohol Content2 - 0.040793 x Inoculum
Volumn2
- 0.12211 x Time2
Response surface study was made between Titrable Acidity %
of acetic acid fermentation against inoculum volume and
alcohol content keeping time of fermentation at “ 0 ” coded
level , i.e. , 48 hrs.
Now the 3D response surface study showed that alcohol
content and inoculum level had a positive effect on TA % of
fermentation broth. But no clear experimental zone of
optimum could be obtained. So the optimun was a suddle
point within our experimental zone. Maximun value of
Titrable Acidity % was obtained at 4.67 % for 72 hrs. with
alcohol content 7.77 %and yeast cell inoculation level 15 % .
From this study , we can conclude that the TA% was
independent of alcohol concentration , but inoculum volume
had a positive effect both on the TA % and the final cell
growth.
The result of second – order response surface model (same for
coded and uncoded test variables) fitting in the form of
analysis of variance (ANOVA) is shown in Table- 11. The
regression equation demonstrated that optical density was an
empirical function of test variables in coded units.
Table-11: ANOVA for Response Surface Quadratic Model On OD
SOURCE SUM OF
SQUARES
DEGREE OF
FREEDOM
MEAN
SQUARE
F VALUE P-VALUE PROB
> F
MODEL 2.84 9 0.32 2.95 0.0536 not
SIGNIFICANT
A-ALCOHOL
CONTENT
0.048 1 0.048 0.45 0.5165
B-INOCULUM
VOLUMN
1.86 1 1.86 17.35 0.0019
C-TIME 0.56 1 0.56 5.22 0.0454
AB 0.031 1 0.031 0.28 0.6052
AC 0.011 1 0.011 0.11 0.7509
BC 8.000E-006 1 8.000E-006 7.471E-005 0.9933
A2
0.27 1 0.27 2.50 0.1452
B2
0.097 1 0.097 0.90 0.3644
C2
9.382E-003 1 9.382E-003 0.088 0.7733
RESIDUAL 1.07 10 0.11
LACK OF FIT 1.07 5 0.21
PURE ERROR 0.000 5 0.000
CORRECTED
TOTAL
3.91
The Model F-value of 2.95 implies there is a 5.36% chance
that a "Model F-Value" this large could occur due to
noise.Values of "Prob > F" less than 0.0500 indicate model
terms are significant. In this case B, C are significant model
terms. Values greater than 0.1000 indicate the model terms are
not significant.If there are many insignificant model terms (not
counting those required to support hierarchy), model reduction
may improve the model.
Table-12 : R value for model
Std. Dev 0.33 R-
Squared
0.7264
Mean 1.15 Adj R-
Squared
0.4802
C.V. % 28.35 Pred R-
Squared
-1.0778
PRESS 8.13 Adeq
Precision
5.884
13. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 513
A negative "Pred R-Squared" implies that the overall mean is
a better predictor of the response than the current
model."Adeq Precision" measures the signal to noise ratio. A
ratio greater than 4 is desirable. The ratio of 5.884 indicates
an adequate signal. This model can be used to navigate the
design space.The coefficient of determination (R2
) was
0.7264, indicating that 72.64 % of the variability in the
response could be explained by the model. The adjusted
determination coefficient (adj. R2
=0. 4802) was also not
satisfactory for confirming the significance of the model.
Fig-4 displays the surface response plot of the model equation.
Table-13 : Coefficients in Terms of Actual
Design-Expert®Software
FactorCoding:Actual
OpticalDensity
Designpointsbelowpredictedvalue
2.022
0.325
X1=A:AlcoholContent
X2=B:InoculumVolumn
ActualFactor
C:Time=0.00
-1.00
-0.50
0.00
0.50
1.00
-1.00
-0.50
0.00
0.50
1.00
0.6
0.8
1
1.2
1.4
1.6
1.8
OpticalDensity
A:AlcoholContentB:InoculumVolumn
Fig-4: Response surface plot showing the effect of alcohol
content and inoculum volume on optical density
The observed values are the experimentally obtained values
and the predicted values were calculated based on the
respective model equation for each experimental run. There
was a good coordination between the observed and the
predicted values in models. Regression equation of the linear
model was analyzed using 3D response surface plots, which
help to understand the effect of alcohol content and their
range of optimum concentrations required for optical density
in vinegar fermentation. 3D response surface plots were
obtained by plotting the response (OPTICAL DENSITY) on
the Y-axis against two variables (alcohol content and A.aceti
cell concentration level) while keeping other variable time at
‘0’ level.
Response surface study was made between optical density of
acetic acid fermentation against inoculum volume and alcohol
content keeping time of fermentation at “0” coded level, i.e.,
48 hrs. It was clear that at a particular alcohol content level,
the optical density of fermentation increased with increase in
inoculum level.
Now the 3D response surface study showed that no clear
experimental zone of optimum could be obtained. So the
optimun was a suddle point within our experimental zone. The
optimization of the analyzed responses demonstrated that
Maximun value of optical density was obtained at 1.459 for 72
hrs. with alcohol content 6.29 %and A.aceti cell inoculation
level 15 %. The goodness of fit of the model was verified by
the determination coefficient (R2
). In this study, bacterial
growth had been increased significantly using statistical
optimization techniques.
4. CONCLUSIONS
As a result, this study recommended that the vinegar must be
subjected to sensory analysis, descriptive and consumer
acceptance, for further evaluation and to investigate the
amount of toxic compounds in banana vinegar and to report of
isolation and identification of an Acetobacter strain.
Moreover, this study encouraged that the further development
of this study by addition of some spices and food additives and
by application of new principles discovered, aside from
extending the fermentation time and also looking for strains
with high vinegar production as well as suitable tolerance
against high ethanol concentrations and production
temperature.
REFERENCES
[1] Adams, M.R..1980. The small-scale production of
vinegar from bananas.Tropical Product Institute, 56/62
Grays Inn Road, London
[2] Frazier, W.C. & D.C. Westhoff.(1988).Food
Microbiology.4th ed. New York: McGraw-Hill Book,
Co.
COEFFICIENT FACTOR ESTIMATE
Intercept 1.32
A- Alcohol Content -0.060
B- Inoculum Volumn 0.37
C- Time 0.20
AB 0.062
AC 0.038
BC 1.000E-003
A2 -0.14
B2 -0.082
C2 -0.026
14. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 09 | Sep-2013, Available @ http://www.ijret.org 514
[3] Rumpai Gaensakoo, Busaba Tharasena and Charunee
Thipayamart, Vinegar Production from Yam Bean
Using Yeast and Acetobacter aceti 102 World Academy
of Science, Engineering and Technology 71 2010
African Journal of Biotechnology Vol. 10(18), pp.
3608-3615, 2 May, 2011 Banana Breeding: Progress
and Challenges,By Michael Pillay, Abdou Tenkouano,
Abdou Tenkouano
[4] C.J.B. DE LIMA et al.: Lactic Acid Production
Optimization, Food Technol. Biotechnol. 48 (2) 175–
181 (2010)
[5] S. GHOSH and T. SWAMINATHAN, Optimization of
Extractive Fermentation, Chem. Biochem. Eng. Q. 17
(4) 319–325 (2003)
[6] Box, E.P. George, Hunter, J. Stuart, and Hunter, G.
William. 2005. Statistics for Experiments. New Jersey:
John Willey and Sons, Inc. Oehlert, Gary W. 2000.
Design and analysis of experiments: Response surface
design. New York: W.H. Freeman and Company
[7] Allgeier RJ, Hildebrandt FM. 1960. Newer
developments in vinegar manufacture.Adv. Appl.
Microbiol 11:163-181. Agnez-Lima LF, Di Mascio P,
Napolitano RL, Fuchs RPP, Menck CFM. 1999.
Mutation spectrum induced by singlet oxygen in
Escherichia coli deficient in exonuclease III.
Photochem. Photobiol 70:505–511.
[8] uchanan RE, Gibbons NE. 1974. Family III: Bergey’s
manual of determinativebacteriology. 8th ed.
Baltimore: Williams and Wilkins Co. p 251-253.
[9] Canning A. 1985. Vinegar Brewing. Journal of Food
Sci Sept/ Oct: 20-21.
[10] Carnacini A, Gerbi V, Zeppa G. 1992. Rapid extraction
of volatile compounds inwine and vinegar using
extrelut resin. Italian Journal of Food Science 4:259-
267.
[11] Chukwu U, Cheryan M. 1996. Concentration of vinegar
by electrodialysis. Journal ofFood Science 61: 1223-
1226.
[12] Conner HA, Allgeier RJ. 1976. Vinegar: its history and
development. Adv. Appl. Microbiol 20: 81-133.
[13] Crisco Company. 1 Strawberry Lane Orrville, Ohio
44667 .2005.
http://www.crisco.com/basics/all_about/vinegar.asp.
[14] Cruess WV. 1958. Commercial fruit and vegetable
products: Chapter 21 – Vinegarmanufacture. 1st ed.
New York: McGraw-Hill Book Company, Inc. p 681-
707.
[15] M. FORSTER et al.: Distribution of Nutrients in Edible
Banana Pulp, Food Technol. Biotechnol. 41 (2) 167-
171 2003
[16] Beheshti Maal Keivan, hafiei Rasoul and Kabiri
Noushin Production of Apricot Vinegar Using an
Isolated Strain from IranianApricot Acetobacter ,
World Academy of Science, Engineering and
Technology 71 2010
[17] Ndoye, B., L. Cleenwerck, K. Engelbeen, R. Dubois-
Dauphin, A.T. Guiro, S.V. Trappen, A. Willems and P.
Thonart, 2007. Acetobacter senegalensis sp. nov., a
thermotolerant acetic acid bacterium isolated in Senegal
(sub-Saharan Africa) from mango fruit (Mangifera
indica L.).Int. J. Syst. Evol. Microbiol., 57: 1576-1581.
[18] Beheshti Maal, K. and R. Shafiei, 2010. Isolation and
characterization of an Acetobacter strain from Iranian
white-red cherry as a potential strain for cherry vinegar
production in microbial biotechnology. Asian J.
Biotechnol., 1: 53-59.
[19] A statistical program package, Design Expert (version
8.0.7.1., Start-Ease Inc., Minneapolis, MN)