Baker’s yeast, Ethanol, Vinegar, Citric acid and α-amylase from dates: Utilization of dates as substrate for the production of Baker’s yeast, Ethanol, Vinegar, Citric acid and α-amylase

 
9783848420483: Baker’s yeast, Ethanol, Vinegar, Citric acid and α-amylase from dates: Utilization of dates as substrate for the production of Baker’s yeast, Ethanol, Vinegar, Citric acid and α-amylase
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The aim of this study is to optimize the production of Baker’s yeast, vinegar, Citric acid, Ethanol and α-amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker’s yeast production was obtained with a dilution rate of 0.22 h-1. As for the Ethanol production, the optimum yield obtained was 131.0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 % (w/v), sugars content of 180.0 g/L and ammonium phosphate content of 1.0 g/L. As for the acetic fermentation, under optimal conditions, temperature of 30 °C, an initial acidity of 1.2 % and an aeration of 2VVM, the productivity of vinegar obtained is 0.0476 g/100 ml/h. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72.0 to 85.0 g/L. Concerning the Citric acid production, the cumulative effect of temperature (30 °C), methanol content (3 %), initial pH (3.5) and ammonium nitrate concentration (2.5 g/L) during the fermentation process of dates syrup did increase the citric acid production to 97.0 g/L.

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obtained his Engineer in 1985, then his Master's in 2000 and his Ph.D. in 2012 at Algerian National of Agriculture. He has worked at Algerian National Institute of Agricultural Researcher as a researcher. His area interest is Food Biotechnology.He is the author of several articles published in international journals.

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Book Description Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Utilization of dates as substrate for the production of Baker s yeast, Ethanol, Vinegar, Citric acid and -amylase | The aim of this study is to optimize the production of Baker s yeast, vinegar, Citric acid, Ethanol and -amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker s yeast production was obtained with a dilution rate of 0.22 h-1. As for the Ethanol production, the optimum yield obtained was 131.0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 % (w/v), sugars content of 180.0 g/L and ammonium phosphate content of 1.0 g/L. As for the acetic fermentation, under optimal conditions, temperature of 30 °C, an initial acidity of 1.2 % and an aeration of 2VVM, the productivity of vinegar obtained is 0.0476 g/100 ml/h. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72.0 to 85.0 g/L. Concerning the Citric acid production, the cumulative effect of temperature (30 °C), methanol content (3 %), initial pH (3.5) and ammonium nitrate concentration (2.5 g/L) during the fermentation process of dates syrup did increase the citric acid production to 97.0 g/L. | Format: Paperback | Language/Sprache: english | 185 gr | 220x150x7 mm | 112 pp. Seller Inventory # K9783848420483

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Book Description LAP Lambert Academic Publishing Mrz 2012, 2012. Taschenbuch. Condition: Neu. Neuware - The aim of this study is to optimize the production of Baker s yeast, vinegar, Citric acid, Ethanol and -amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker s yeast production was obtained with a dilution rate of 0.22 h-1. As for the Ethanol production, the optimum yield obtained was 131.0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 % (w/v), sugars content of 180.0 g/L and ammonium phosphate content of 1.0 g/L. As for the acetic fermentation, under optimal conditions, temperature of 30 °C, an initial acidity of 1.2 % and an aeration of 2VVM, the productivity of vinegar obtained is 0.0476 g/100 ml/h. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72.0 to 85.0 g/L. Concerning the Citric acid production, the cumulative effect of temperature (30 °C), methanol content (3 %), initial pH (3.5) and ammonium nitrate concentration (2.5 g/L) during the fermentation process of dates syrup did increase the citric acid production to 97.0 g/L. 112 pp. Englisch. Seller Inventory # 9783848420483

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Book Description LAP Lambert Academic Publishing Mrz 2012, 2012. Taschenbuch. Condition: Neu. Neuware - The aim of this study is to optimize the production of Baker s yeast, vinegar, Citric acid, Ethanol and -amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker s yeast production was obtained with a dilution rate of 0.22 h-1. As for the Ethanol production, the optimum yield obtained was 131.0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 % (w/v), sugars content of 180.0 g/L and ammonium phosphate content of 1.0 g/L. As for the acetic fermentation, under optimal conditions, temperature of 30 °C, an initial acidity of 1.2 % and an aeration of 2VVM, the productivity of vinegar obtained is 0.0476 g/100 ml/h. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72.0 to 85.0 g/L. Concerning the Citric acid production, the cumulative effect of temperature (30 °C), methanol content (3 %), initial pH (3.5) and ammonium nitrate concentration (2.5 g/L) during the fermentation process of dates syrup did increase the citric acid production to 97.0 g/L. 112 pp. Englisch. Seller Inventory # 9783848420483

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Book Description LAP Lambert Academic Publishing. Paperback. Condition: New. 112 pages. Dimensions: 8.7in. x 5.9in. x 0.3in.The aim of this study is to optimize the production of Bakers yeast, vinegar, Citric acid, Ethanol and -amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Bakers yeast production was obtained with a dilution rate of 0. 22 h-1. As for the Ethanol production, the optimum yield obtained was 131. 0 gL under optimum conditions of an incubation period of 72 h, inocula content of 4 (wv), sugars content of 180. 0 gL and ammonium phosphate content of 1. 0 gL. As for the acetic fermentation, under optimal conditions, temperature of 30 C, an initial acidity of 1. 2 and an aeration of 2VVM, the productivity of vinegar obtained is 0. 0476 g100 mlh. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72. 0 to 85. 0 gL. Concerning the Citric acid production, the cumulative effect of temperature (30 C), methanol content (3 ), initial pH (3. 5) and ammonium nitrate concentration (2. 5 gL) during the fermentation process of dates syrup did increase the citric acid production to 97. 0 gL. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Seller Inventory # 9783848420483

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Book Description LAP Lambert Academic Publishing, Germany, 2012. Paperback. Condition: New. Aufl.. Language: English . Brand New Book. The aim of this study is to optimize the production of Baker s yeast, vinegar, Citric acid, Ethanol and -amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker s yeast production was obtained with a dilution rate of 0.22 h-1. As for the Ethanol production, the optimum yield obtained was 131.0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 (w/v), sugars content of 180.0 g/L and ammonium phosphate content of 1.0 g/L. As for the acetic fermentation, under optimal conditions, temperature of 30 C, an initial acidity of 1.2 and an aeration of 2VVM, the productivity of vinegar obtained is 0.0476 g/100 ml/h. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72.0 to 85.0 g/L. Concerning the Citric acid production, the cumulative effect of temperature (30 C), methanol content (3 ), initial pH (3.5) and ammonium nitrate concentration (2.5 g/L) during the fermentation process of dates syrup did increase the citric acid production to 97.0 g/L. Seller Inventory # KNV9783848420483

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