Effect of Temperature, Ph and Fermentation Pe...

Effect of Temperature, Ph and Fermentation Period on Acetic Acid Production from Molasses Fermentation

Author Name : Santosh G.Ingle, Dr Samir K. Deshmukh

ABSTRACT

In this paper different parameters for production of acetic acid from molasses is studied, in this paper main emphasis is given on Effect of temperature, Ph and fermentation period on acetic acid production from molasses fermentation.by keeping other parameter constant targeted parameter is studied. Carboxylic acids have many routes for production but the best way is by using fermentation technique. The yeast use here is yeast Acetobacter aceti culture.

Keywords: Acetic acid, molasses, carboxylic acid, fermentation.