Fermentation of vinegar from star fruit (averrhoa carambola)

Fermentation of star fruit juice was conducted to produce vinegar using the yeast Saccharomyces cerevisiae and Acetobacter aceti bacteria. The acetic fermentation was carried out for 120 hours in shake flasks with ethanol concentration of 4, 6 and 8% (v/v), inoculums size of 6, 8 and 10% or ml (v...

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Bibliographic Details
Main Authors:	Abdul Karim, Mohamed Ismail, Jasni, Farah Izora, Jamal, Parveen
Format:	Book Chapter
Language:	English
Published:	IIUM Press 2011
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/20974/ http://irep.iium.edu.my/20974/ http://irep.iium.edu.my/20974/1/fermentation_of_vinegar_-_C26.pdf

id	iium-20974
recordtype	eprints
spelling	iium-209742012-07-04T02:43:37Z http://irep.iium.edu.my/20974/ Fermentation of vinegar from star fruit (averrhoa carambola) Abdul Karim, Mohamed Ismail Jasni, Farah Izora Jamal, Parveen TP368 Food processing and manufacture Fermentation of star fruit juice was conducted to produce vinegar using the yeast Saccharomyces cerevisiae and Acetobacter aceti bacteria. The acetic fermentation was carried out for 120 hours in shake flasks with ethanol concentration of 4, 6 and 8% (v/v), inoculums size of 6, 8 and 10% or ml (v/v) and agitation of 150, 200 and 250 rpm. Two level factorial designs from Design Expeli are applied for experimental design and analyses of acetic acid and ethanol were conducted using ANOVA analysis to select the optimized results. The experiment showed that the optimum conditions for acetic fermentation is with 8% (v/v) of ethanol and 10% inoculums (v/v) and 250 rpm agitation speed. The vinegar obtained had a concentration of acetic acid of 2.855% which was higher than predicted value obtained from the selected fennented star fruit juice and the efficiency of acetic fermentation was 32.5%. IIUM Press 2011 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/20974/1/fermentation_of_vinegar_-_C26.pdf Abdul Karim, Mohamed Ismail and Jasni, Farah Izora and Jamal, Parveen (2011) Fermentation of vinegar from star fruit (averrhoa carambola). In: Current research and development in biotechnology engineering at IIUM. IIUM Press, Kuala Lumpur, pp. 207-210. ISBN 9789674181444 http://rms.research.iium.edu.my/bookstore/default.aspx
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Abdul Karim, Mohamed Ismail Jasni, Farah Izora Jamal, Parveen Fermentation of vinegar from star fruit (averrhoa carambola)
description	Fermentation of star fruit juice was conducted to produce vinegar using the yeast Saccharomyces cerevisiae and Acetobacter aceti bacteria. The acetic fermentation was carried out for 120 hours in shake flasks with ethanol concentration of 4, 6 and 8% (v/v), inoculums size of 6, 8 and 10% or ml (v/v) and agitation of 150, 200 and 250 rpm. Two level factorial designs from Design Expeli are applied for experimental design and analyses of acetic acid and ethanol were conducted using ANOVA analysis to select the optimized results. The experiment showed that the optimum conditions for acetic fermentation is with 8% (v/v) of ethanol and 10% inoculums (v/v) and 250 rpm agitation speed. The vinegar obtained had a concentration of acetic acid of 2.855% which was higher than predicted value obtained from the selected fennented star fruit juice and the efficiency of acetic fermentation was 32.5%.
format	Book Chapter
author	Abdul Karim, Mohamed Ismail Jasni, Farah Izora Jamal, Parveen
author_facet	Abdul Karim, Mohamed Ismail Jasni, Farah Izora Jamal, Parveen
author_sort	Abdul Karim, Mohamed Ismail
title	Fermentation of vinegar from star fruit (averrhoa carambola)
title_short	Fermentation of vinegar from star fruit (averrhoa carambola)
title_full	Fermentation of vinegar from star fruit (averrhoa carambola)
title_fullStr	Fermentation of vinegar from star fruit (averrhoa carambola)
title_full_unstemmed	Fermentation of vinegar from star fruit (averrhoa carambola)
title_sort	fermentation of vinegar from star fruit (averrhoa carambola)
publisher	IIUM Press
publishDate	2011
url	http://irep.iium.edu.my/20974/ http://irep.iium.edu.my/20974/ http://irep.iium.edu.my/20974/1/fermentation_of_vinegar_-_C26.pdf
first_indexed	2023-09-18T20:31:42Z
last_indexed	2023-09-18T20:31:42Z
_version_	1777408779715870720

Fermentation of vinegar from star fruit (averrhoa carambola)

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