ACETIC FERMENTATION KINETICS USING ACETOBACTER ACETI AS A BIOLOGICAL AGENT

Abstract

The main objective of this research work is to determine the kinetics of acetic fermentation using Acetobacter Aceti as a biological agent for the production of apple cider vinegar. Approximately (10 kg) apple was used which added water at (80 and 90%) of the weight of the fruit. Obtaining a yield of (5.96%) for biomass in acetic fermentation and (60.85%) for the production principal of acetic acid, which is considered good since it favors the production of acetic acid and not the formation of biomass, differing in the case of alcoholic fermentation by only (0.3%) and in the case of acetic fermentation by (2.4%) with respect to inputs and outputs. With these results obtained, it could be determined that the process was efficient due to the high percentage achieved for the production of acetic acid, a product of interest in this study. In the methodology, the research to be carried out will be exploratory, this is because the scientific knowledge, criteria and interest in studies of the kinetics of the acetic and experimental fermentation process will be investigated since the fermentation kinetics will be obtained. Acetic acid from the apple, using as biological agents the yeast Saccharomyces Cerevisiae and Acetobacter Aceti, and in addition to this complement with a statistical method that allows collecting, elaborating and interpreting numerical data.

Keywords: Kinetics, biomass, acetic, alcoholic, yield.