Record Details     « New Search       Brief Record Full Record MARC Record     Bibliographic Data Control Number 409935 Date and Time of Latest Transaction 20201212061612.AM General Information 201212s |||||||||b ||00||| Cataloging Source DOST-PCHRD Main Entry - Personal Name Martin, Ma. Viracion P   Husmillo, Lorgia L   Diokno-Palo, Natividad Title Statement Some factors influencing acetic acid or vinegar production using coconut water by selected acetobacter strains in submerged process Physical Description 69-84 Summary, Etc. Three selected acetobacter sp. coded #14-3, #GZ-1 and #1-8 were used in the determination of some factors affecting acetic acid fermentation by submerged culture process. The submerged process in shake flask culture gave the highest acetic acid yields of 7.02% by acetobacter sp. # 14-3 using coconut water medium containing 10% alcohol (95% ethyl alcohol) as carbon source, 25% inoculum concentration, 0.472% cell density, pH 4.0 and 300 rpm shaker speed after 7 days of fermentation. Using sucrose as carbon energy sources an acid yield of 5.10% was obtained in 48 hour old acetobacter # 14-3 culture, 25% acetobacter and 10% yeast inoculum, pH 4.0 and 300 rpm shaker speed at 32 degrees C after 7 days of fermentation. By stirred tank fermentator using acetobacter sp # 1-8 with 10% alcohol and 25% acetobacter inoculum, an acetic yield of 5.10% was produced in the 5th day of fermentation at 800 rpm shaker speed and a range of air flow at 0.5 (v/v)/minute Subject Added Entry - Topical Term ACETIC ACID   ACETOBACTER   VINEGAR PRODUCTION   COCONUT WATER   ACETOBACTER STRAINS   SUBMERGED PROCESS   ACETIC ACID   ACETOBACTER           Physical Location           Digital Copy Not Available          Add to Book Cart  |   Download MARC