Journal
SCIENCE OF THE TOTAL ENVIRONMENT
Volume 690, Issue -, Pages 956-964Publisher
ELSEVIER
DOI: 10.1016/j.scitotenv.2019.07.070
Keywords
Acetobacter pasteurianus; Apple pomace; Bio-ethanol; Acetic acid; Fermentation
Categories
Funding
- Department of Biotechnology, GoI
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In present study, a potential bacterial isolate Acetobacter pasteurianus SKYAA25 was found to be very effective in the bioconversion of apple pomace to acetic acid. The isolated strain was tolerant to high ethanol concentrations of upto 14% and temperature of 42 degrees C. Fermentation of apple pomace alone in presence of brewing yeast produced 7.3% of bio-ethanol which was further used for acetic acid production. Apple pomace in combination with cane molasses produced 14% of bio-ethanol. The fermented bio-ethanol was used as medium for acetic acid production which yielded 52.4 g of acetic add/100 g of DM (Dry Matter) of apple pomace. Hence, an ecofriendly process has been developed that is entirely based on microbial processing of apple pomace to produce acetic acid without involving commercial enzymes. The present bio-conversion will prove to be beneficial for utilizing food and beverage industrial waste in the production of acetic add. (C) 2019 Elsevier B.V. All rights reserved.
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