Vinegar and acetic acid production by fermentation process
Dissertant
Thesis advisor
University
Omdurman Islamic University
Faculty
Faculty of Agriculture
Department
Department of Food Science and Technology
University Country
Sudan
Degree
Ph.D.
Degree Date
2010
English Abstract
This research was carried out at the Department of Botany and Agricultural Biotechnology, Faculty of Agriculture, University of Khartoum and the National Council for Research Centre, Giza, Cairo, Egypt.
Thirty samples of different materials were collected from Sudan for the purpose of isolation of acetic acid bacteria.
From these materials 19 isolates of acetic acid bacteria were obtained.
The isolates were identified using different microbiological methods and were found belonging to three acetic acid bacterial genera namely Acetobacter, Gluconobacter and Gluconacetobacter.
Out of these isolates, four acetic acid bacterial isolates were identified as Acetobacter aceti (from pickle), Acetobacter orleanses (from unpasteurized beer), Gluconacetobacter hansenii (from grapes) and Glconobacter oxydans (from tea fungus), were used for vinegar production.
The genetic relationship between the four bacterial species was determined by using RAPD-PCR with four pre-selected primers. Three substrates namely molasses, salty whey and permeate were used for production of vinegar.
The chemical composition of each of the three substrates was determined.
Molasses was found to contain 45.99 % total sugar and has a pH 4.7, salty whey 4.5 % lactose and pH 4.8 and permeate 4.7 lactose and pH 6.6.
The yeast Saccharomycess cerevisae was used at three concentrations 5, 7.5 and 10 g / L for the fermentation of molasses.
In case of salty whey and permeate the yeast Kluveromycese marxianus was used for the fermentation. Five grams of S.
cerevisiae were found suitable and gave the highest amount of ethanol from molasses.
The amount of ethanol produced was 11.0 % and the sugar utilization was amounted to 89.9 %. With regards to salty whey, the amount of ethanol produced amounted 4 % and the utilization of lactose was 50 %.
In case of permeate the maximum amount of ethanol produced was 5 % and the lactose utilization was 68 %. The four bacterial species were used for vinegar production from ethanol, Actobacter aceti produced 5.43 % vinegar from molasses and 2.83 % from permeate, Actobacter orleanses prouduced 4.20 % from molasses and 2.0% from permeate, Glaconacetobacter hansenii prouduced 5.20 % from molasses and 2.07 % from permeate and Glaconobacter oxdans prouduced 4.10 % from molasses and 3.03 % from permeate.
None of the species produced vinegar from salty whey.
Main Subjects
Topics
No. of Pages
125
Table of Contents
Table of contents.
Abstract.
Chapter One : Introduction.
Chapter Two : Literature review.
Chapter Three : Materials and methods.
Chapter Four : Results and discussion.
Chapter Five : Conclusions and recommendations.
References.
American Psychological Association (APA)
Farahat, Fatin Hasan Uthman. (2010). Vinegar and acetic acid production by fermentation process. (Doctoral dissertations Theses and Dissertations Master). Omdurman Islamic University, Sudan
https://search.emarefa.net/detail/BIM-339196
Modern Language Association (MLA)
Farahat, Fatin Hasan Uthman. Vinegar and acetic acid production by fermentation process. (Doctoral dissertations Theses and Dissertations Master). Omdurman Islamic University. (2010).
https://search.emarefa.net/detail/BIM-339196
American Medical Association (AMA)
Farahat, Fatin Hasan Uthman. (2010). Vinegar and acetic acid production by fermentation process. (Doctoral dissertations Theses and Dissertations Master). Omdurman Islamic University, Sudan
https://search.emarefa.net/detail/BIM-339196
Language
English
Data Type
Arab Theses
Record ID
BIM-339196
