Kinetic study of acetic acid (vinegar) production from start fruit juice in a bioreactor
A two stage fermentation process for production of acetic acid using star fruit juice with Saccaromycescerevisiae and Acetomonasacetii was conducted in a 2 L stirred tank bioreactor. The effect of inoculum size ( 5%,10%,15%) and agitation speed ( 250 rpm, 300 rpm, 350 rpm) on ethanol and acetic acid...
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| Format: | Article |
| Language: | English English |
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Journal of Pure and Applied Microbiology
2014
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| Online Access: | http://irep.iium.edu.my/53396/1/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_Publisher%27s%20website.pdf http://irep.iium.edu.my/53396/2/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_SCOPUS.pdf http://irep.iium.edu.my/53396/ http://www.microbiologyjournal.org/jmabsread.php?snoid=334&month=&year= |
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http://irep.iium.edu.my/53396/1/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_Publisher%27s%20website.pdfhttp://irep.iium.edu.my/53396/2/53396_Kinetic%20study%20of%20acetic%20acid%20%28vinegar%29%20production%20from%20start%20fruit%20juice%20in%20a%20bioreactor_SCOPUS.pdf
http://irep.iium.edu.my/53396/
http://www.microbiologyjournal.org/jmabsread.php?snoid=334&month=&year=