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Vinegar fermentation was essentially a two-step pro cess comprising the anaerobic conversion of sugars to ethanol (C 2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH 3CO 2H). It was to be found that vinegar could be succes sfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for eproduction by fermentation and for vinegar production by this eth anol. The present study indicates that a relatively good yield of ethanol and acetic acid can be obtained af ter optimization of certain physical conditions for fermentation. For Banana Al cohol, the highest alcohol level was 7.77% at 10% sugar level, 8% yeast cell concentration for 48 hrs. at 28 0 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 con tent, A.aceti cell concentration and time for the vinegar fermentation using Acetobactor aceti (MTCC 2623) using statisti cal software , Design Expert (version 8.0.7.1., StatEase, Inc., Minneapolis, USA ). The statistical analyses and the closeness of th e experimental results and model predictions highlight the reliability of the regression model.

OPTIMIZATION OF PROCESS PARAMETERS FOR VINEGAR PRODUCTION USING BANANA FERMENTATION