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Production of one tonne of a bioproduct by fermentation process

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Industrial processes recommend that crops that are rich in sugars or derivatives. Te fruits juices are extracted and processed by adding several enzymes and microorganisms. I case of crops, te crops are grounded, rfined and mixed with adequate amount of water, ten enzymes and added and then the product is fermented. Te basic steps of the process include the refining, ading distilled water, frmentation stage 1, frmentation stage 2, frmentation stage 3, dstillation, psteurization and dilution to suite the exact taste. Fuits, crn, weat, sgar cane, sgar, plm ec can be utilized in the vinegar making process.

Tere is a large variety of crops that can be utilized to manufacture the vinegar. Hwever, wod chips, wod pulp, sft pulp and coating of various fruits are also utilized to manufacture vinegar. T develop an appropriate taste of a fruit, vnegar is mixed with the fruit juice to develop consistent fruit tasting vinegar. Wile, smetime, rw wood, oange peels, vgetable flakes, ec are also added enhance the taste of the vinegar. Dring various stages of fermentation, dfferent microorganisms are produce vinegar.

A the very initial stage, te fruit juice or corn syrup is mixed with enzymes that convert the cellulose, sarch, fuctose or other forms of sugars into simple sugars. Ater that the syrup is mixed with the yeast that converts the simple sugar into ethanol. Te process of adding yeast to the sugar syrup is simple process but prescribed amount of the yeast should be added. Yast is living organism that is a type of fungus that feeds on sugars and release ethanol as the by Te ethanol solution is again fermented by adding specified type of bacterial culture.

Mstly Acetobacter or other types of acetic acid making bacteria are utilized to convert ethanol to vinegar. I is better to have different fermentation chamber for different fermentation stages to evaluate the gains and losses in the fermentation products after each stage of fermentation. Mreover, ech fermentation stage should be fully completed to increase the yield of the product. Dring the last stage of the fermentation, sme ethanol may be present in the vinegar. Te should be A, ehanol has a lower boiling point as compared to that of the water, i can be extracted during the process of pasteurization.

Te fermentation of the sugar syrup may take several days to several months in an. ..

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preview essay on Production of one tonne of a bioproduct by fermentation process
  • Pages: 4 (1000 words)
  • Document Type: Essay
  • Subject: Biology
  • Level: Undergraduate
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