Pine Apple Wine Fermentation

Name: Pine Apple Wine Fermentation
Brand: LAP Lambert Academic Publishing
SKU: 9786134972772
Price: 45.76 EUR
Availability: InStock

Автор: P. Saranraj, P. Sivasakthivelan

Език:

Корици: С меки корици

Издател: LAP Lambert Academic Publishing

Наличност: Външен склад

Изпращаме след 5-8 дни

45.76 € 89.49 лв

The pineapple substrate was collected from the market in Chidambaram. The materials were cut into sm...

Информация за книгата

Автор

P. Saranraj, P. Sivasakthivelan

Език

Английски език

Корици

Книга - С меки корици

Издадена

2018

страници

EAN

9786134972772

Enbook ID

18898176

Издател

LAP Lambert Academic Publishing

Теглоt

149

Размери

150 x 220 x 5

Пълно описание

The pineapple substrate was collected from the market in Chidambaram. The materials were cut into small pieces and juice was extracted. The juice substrate were subjected to physical, chemical and biological methods of pretreatment in order to liberate the fermentable sugars from the complex polysaccharides to select efficient methods for pretreatment. The yeast Saccharomyces cerevisiae was isolated from the extracted pineapple juice. The growth rate of Saccharomyces cerevisiae cultures were tested by using different sugars and nitrogen source. Among these, glucose supported maximum growth of 0.74 % at 15 % concentration after 48 hours of incubation and among the nitrogen source, maximum cell density 1.47 was observed at 48 hours of incubation when 1000 mg of Ammonium sulphate was added. The fermentation parameters such as pH, temperature and inoculums size were optimized for enzyme hydrolyzed grape juice residues. The pH parameters are 3.5, 4.5, 5.5 and 6.5 was taken. Among these 5.5 were ideal for yeast fermentation. The ethanol yield obtained with optimized parameters was 22.17g L-1. The temperature level of 44 ºC and inoculums size of 1 % were ideal for yeast fermentation.

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