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Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques
Author(s) -
Kocher G.S.,
Kalra K.L.,
Phutela R.P.
Publication year - 2006
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2006.tb00722.x
Subject(s) - bagasse , fermentation , acetic acid , chemistry , ethanol , adsorption , calcium alginate , ethanol fuel , food science , ethanol fermentation , pulp and paper industry , chromatography , biochemistry , calcium , organic chemistry , engineering
Sugarcane juice was converted to ethanol by Saccharomyces cerevisiae producing 8% (v/v) ethanol. This ethanol was used for vinegar production using adsorbed (bagasse, corn cobs and wood shavings) and entrapped (calcium alginate) cells of Acetobacter aceti NRRL 746. All three adsorbed carrier materials were statistically similar for acetic acid production and produced acidity from 5.9 to 6.7% after 28 days of submerged fermentation. By recycling bagasse adsorbed cells, the time of acetic acid fermentation was reduced to 13 days. Semi‐continuous fermentation of bagasse adsorbed cells using a packed bed column further reduced the fermentation time to 80 h.