Relevant bibliographies by topics / Acetic acid fermentation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers
  5. Reports

Academic literature on the topic 'Acetic acid fermentation'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Acetic acid fermentation"

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Abd Ghani, A., M. Abdul Manan, D. L. Abd Razak, et al. "Exploring alcoholic and acetic fermentations of Ceri Terengganu (Lepisanthes fruticosa): physicochemical and bioactive compound changes." Food Research 9, no. 2 (2025): 141–51. https://doi.org/10.26656/fr.2017.9(2).327.

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Ceri Terengganu (Lepisanthes fruticosa), an underutilized exotic fruit native to Malaysia, has been overlooked due to limited cultivation and low economic value. This study aimed to highlight the potential of Ceri Terengganu by exploring its alcoholic fermentation using Saccharomyces cerevisiae and its acetic fermentation using Acetobacter aceti. The feasibility of using Ceri Terengganu as a substrate in both fermentations was examined, along with the physicochemical, antioxidant activity, and bioactive compound changes during the fermentation process. During alcoholic fermentation, yeast coun
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Shin, Jin-A., and Nam-Soon Oh. "Optimization of Fermentation Process for Acetic Acid Production." Food Engineering Progress 14, no. 3 (2010): 217–21. http://dx.doi.org/10.13050/foodengprog.2010.14.3.217.

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Various conditions of acetic acid fermentation by Acetobacter aceti B20 strain were investigated and evaluated to optimize the fermentative production of acetic acid. The effects of the initial ethanol concentration on growth and acid productivity in a flask and fermentor were also studied. The growth of A. aceti B20 strain was inhibited as the concentration of ethanol increased. However, the highest total acidity and fermentation yield were 5.34% and 56.1%, respectively when the initial concentration of ethanol was 7% in the batch fermentation. Although the concentration of initial glucose in
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Agustiani, Elly, Atiqa Rahmawati, Fibrillian Zata Lini, and Dimas Luthfi Ramadhani. "Study of pH Effect on the Anaerobic-Aerobic Fermentation of Siwalan (Borassus flabellifer L.) Sap to Produce Acetic Acid." Materials Science Forum 964 (July 2019): 209–14. http://dx.doi.org/10.4028/www.scientific.net/msf.964.209.

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Siwalan (Borassus flabellifer L.) is a palm family that is widely planted in the Tuban area of ​​East Java. Siwalan sap has a relatively high sugar content of about 10-15 g / 100 ml. The sap is obtained by tapping the inflorescences. In general, siwalan sap is used for fresh drinks or alcoholic beverages with maximum storage in 3 days. Based on the sugar content in the sap of siwalan, acetic acid products can be made through fermentation of glucose to ethanol, then the ethanol is fermented into acetic acid. Acetic acid is widely used as a preservative of food and health drinks. The purpose of
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Ilfathoniyah, Aulia, Ahmad Syauqi, and Majida Ramadhan. "Waktu Fermentasi Asam Asetat oleh Isolat Acetobacter aceti dalam Substrat Produk Residu Gracilaria sp." Jurnal SAINS ALAMI (Known Nature) 7, no. 2 (2025): 31–36. https://doi.org/10.33474/j.sa.v7i2.18824.

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Utilizing macroalgae plant waste is maximized to reduce the negative impact on the environment. The crude fibre content in Gracilaria sp species as waste from the sortation results of the industrial segment needs can be increased the its value. Environmental conservation form for Gracilaria sp waste is usefull as organic matter and processing needs namely substrate in fermentative activity. This study aims to determine whether plant residues from macroalgae waste Gracilaria sp can be processed into acetic acid and to study variations in the duration of acetic acid fermentation in substrates fr
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Zahrani, Siti Mutia, Titi Candra Sunarti, and Anja Meryandini. "Produksi Asam Asetat dari Pulp Kopi Robusta Menggunakan Saccharomyces cerevisiae dan Acetobacter aceti." Jurnal Sumberdaya Hayati 11, no. 1 (2025): 16–22. https://doi.org/10.29244/jsdh.11.1.16-22.

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The type of coffee commonly grown by Indonesian farmers is robusta coffee (Coffea robusta). The processing of robusta coffee has so far focused on producing coffee beans with good flavor, leaving behind coffee pulp waste that needs to be utilized. This study aims to utilize coffee pulp waste to produce vinegar through a fermentation process using Saccharomyces cerevisiae and Acetobacter aceti. Vinegar production begins by rejuvenating A. aceti in YPG media and creating a growth curve. The fermentation of coffee pulp into vinegar involves two fermentation stages: alcoholic fermentation and acet
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Vavřiník, Aleš, Kateřina Štusková, Mojmír Baroň, and Jiří Sochor. "The production of wine vinegar using different types of acetic acid bacteria." Potravinarstvo Slovak Journal of Food Sciences 16 (September 1, 2022): 556–67. http://dx.doi.org/10.5219/1723.

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This work aimed to study the properties of acetic fermentation bacteria during the acetic fermentation of wine. Attention was focused on the ability of the bacteria to metabolize selected organic substances and their suitability for wine vinegar production. For the production of wine vinegar, white wine of the variety Veltliner Green was used. Three variants were established for this experiment. The first variant was fermented with Gluconobacter oxydans, the second with Acetobacter aceti, and the third variant of vinegar production was carried out by spontaneous fermentation. During the vinega
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Wang, Xiao-fang, Yuhao Hu, Ji-Hua Li, Li Zhang, Xiao Gong, and Huang Hui. "Analysis of the basic components and free amino acid composition of pineapple fruit vinegar." E3S Web of Conferences 185 (2020): 04047. http://dx.doi.org/10.1051/e3sconf/202018504047.

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Acetic acid fermentation is an essential step in producing high-quality vinegar. In this study, the alcoholic medium was used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 7 days at 32℃ to obtain 45.87g/L acetic acid. During the Acetic acid fermentation stage, the content of the total polyphenols decreased first and then increased. Based on amino acid analyzer analysis, pineapple vinegar contains 18 kinds of free amino acids. And the contents of sweet and umami free amino acids are the main free amino acids, followed by bitter amino acids.
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Agustiani, Elly, Destri Susilaningrum, Atiqa Rahmawati, Fibrillian Z.L., and Dimas L.R. "Study the Effect of pH on the Fermentation Anaerobic-Aerobic Siwalan (Borassus flabellifer L.) Sap to Produce Acetic Acid." Eksakta : Berkala Ilmiah Bidang MIPA 21, no. 1 (2020): 29–35. http://dx.doi.org/10.24036/eksakta/vol21-iss1/220.

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This research is to study the effect of ethanol fermentation aerobic pH on acetic acid product. Anaerobic fermentation uses saccharomyces cerevisiae to produce ethanol, and aerobic fermentation uses acetobacter acetic for acetic acid production. In aerobic ethanol fermentation using pH 3; 3.5; 4 and 5. The ethanol concentration was evaluated using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced was analyzed using an alkalymetric method. Anaerobic fermentation uses Saccharomyces cerevisiae with 1-day log phase, while aerobic fermentation uses ace
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Caldeirão Rodrigues Miranda, Lucas, Rodrigo José Gomes, osé Marcos Gontijo Mandarino, Elza Iouko Ida, and Wilma Aparecida Spinosa. "Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar." Food Technology and Biotechnology 58, no. 1 (2020): 84–90. http://dx.doi.org/10.17113/ftb.58.01.20.6292.

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Soybean molasses is a by-product from the production of protein concentrate from soybean meal that predominantly contains sugars, with sucrose as the major component. In Brazil, soybean molasses is used for animal feed or it is discarded, although some industries use it to produce ethanol. This study aims to evaluate the parameters required for the acetic acid fermentation of soybean molasses, and characterise the resultant vinegar. To study the most suitable parameters for the acetic acid fermentation, vinegar was produced from the alcoholic fermentation of soybean molasses through eight ferm
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Xu, Huiling, Jong Hyoung Hong, Dabin Kim, Young Hun Jin, Alixander Mattay Pawluk, and Jae-Hyung Mah. "Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation." Antioxidants 11, no. 8 (2022): 1425. http://dx.doi.org/10.3390/antiox11081425.

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This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. Acetobacter pasteurianus PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized
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Dissertations / Theses on the topic "Acetic acid fermentation"

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Wang, Yun. "Development of acetic-acid tolerant Zymomonas mobilis strains through adaptation." Thesis, Atlanta, Ga. : Georgia Institute of Technology, 2008. http://hdl.handle.net/1853/29747.

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Thesis (M. S.)--Chemical Engineering, Georgia Institute of Technology, 2008.<br>Committee Chair: Dr. Rachel Chen; Committee Member: Dr. Athanassios Sambanis; Committee Member: Dr. Sankar Nair. Part of the SMARTech Electronic Thesis and Dissertation Collection.
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Ford, Jackson Walker. "Production of acetic acid from the fermentation of synthesis gas." Master's thesis, Mississippi State : Mississippi State University, 2004. http://library.msstate.edu/etd/show.asp?etd=etd-07062004-133352.

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Nguyen, Van Dung. "ADVANCED BIOETHANOL PRODUCTION FROM NIPA PALM SAP VIA ACETIC ACID FERMENTATION." 京都大学 (Kyoto University), 2017. http://hdl.handle.net/2433/225704.

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Pradhan, Nirakar. "Hydrogen and lactic acid synthesis through capnophilic lactic fermentation by Thermotoga neapolitana." Thesis, Paris Est, 2016. http://www.theses.fr/2016PESC1145/document.

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Les énergies non-renouvelables ont été d’un apport capital dans l’industrialisation et l’urbanisation dans les derniers centenaires. L’exploitation excessive des réserves d’hydrocarbures et son impact environnemental ont contribué au developpement de plusieurs technologies durables à caractère néo-carbone neutre. A cet effet, les processus biologiques comme la fermentation pourraient être exploités pour convertir biologiquement le hydrates de carbone en énergies comme l’hydrogène (H2) ou des acides organiques commercialement rentables. Ce travail a étudié les techniques d’ingénierie pour améli
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Du, Toit Wessel J. (Wessel Johannes). "Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51915.

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Thesis (MScAgric)--University of Stellenbosch, 2000.<br>ENGLISH ABSTRACT: The quality of wine is influenced by numerous factors. These factors include the quality of the grapes, winemaking techniques and quality control throughout the winemaking process. It is thus very important that any process leading to the lowering of the quality of the wine be prevented. Evidence in the wine industry shows that bacterial spoilage is still very much a common problem in many wineries. The spoilage of wine by bacteria can lead to amongst other problems, elevated volatile acidity levels, of which only
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Hutchinson, Ucrecia Faith. "Non-saccharomyces yeast and acetic acid bacteria in balsamic-styled vinegar production : a biochemical process analysis." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2484.

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Thesis (MTech (Chemical Engineering))--Cape Peninsula University of Technology, 2016.<br>Grape producers and wine makers in South Africa are currently affected by various challenges, which include anti-alcohol lobbies, climate change, over-production in some vintages and the lack of transformation including empowerment in certain sectors of the industry. Climate change and global warming lead to poor quality wine grapes and as a result, poor quality wine. Therefore, there is a need to channel grapes away from normal wine production and provide an alternative source of income for the industry.
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Lima, Kely Priscila de. "Produção de vinagre como estratégia de aproveitamento tecnológico da amora-preta: avaliação do processo submerso e do processo lento." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/865.

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A amora-preta (Rubus sp.) faz parte do grupo das chamadas “pequenas frutas” e apresenta propriedades nutricionais relevantes, como elevados conteúdos de sais minerais, vitaminas e compostos bioativos com atividades biológicas. Tais compostos podem auxiliar na prevenção de doenças cardiovasculares, câncer, retinopatia diabética, doença fibrocística e desordens da visão entre outros males. No entanto, a fruta apresenta estrutura frágil e elevada atividade respiratória o que resulta em vida de prateleira reduzida. Desta forma, é tecnicamente importante o desenvolvimento de produtos derivados que
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Deroite, Amandine. "Bases génétiques et réduction de la production d’acide acétique chez des hybrides Saccharomyces cerevisiae X Saccharomyces kudriavzevii en fermentation œnologique." Thesis, Montpellier, SupAgro, 2018. http://www.theses.fr/2018NSAM0043.

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Les hybrides Saccharomyces interspécifiques isolés de divers milieux fermentaires, combinent les propriétés de leurs parents, telles que les performances fermentaires de S. cerevisiae et la cryotolérance ou production d’arômes de l’autre parent. C’est le cas des hybrides cryotolérants S. cerevisiae X S. kudriavzevii utilisés dans la fermentation des vins blancs, dont la famille Eg8 présente en plus la capacité de libérer de fortes concentrations en thiols variétaux. Cependant, ces hybrides produisent parfois des quantités excessives d’acide acétique, compromettant la qualité des vins. Ce trava
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Farrera, Lucie. "Analyse de la communauté bactérienne et de la diversité inter et intra spécifique des bactéries acétiques et lactiques impliquées dans la fermentation de cacao selon trois origines géographiques." Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG091.

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La fermentation du cacao est une fermentation spontanée qui dure de 4 à 8 jours et repose principalement sur la succession de trois groupes de microorganismes : les levures, les bactéries lactiques et les bactéries acétiques qui réalisent les fermentations alcoolique, lactique et acétique respectivement. Les fèves saines sont stériles jusqu’à l’ouverture de la cabosse. L’inoculation des fèves est réalisée le plus souvent naturellement à l’aide de l’environnement autour de l’écabossage et de la mise en fermentation. Les procédés de traitements post-récolte sont différents d’un pays à l’autre et
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Mendes, Clayton Quirino. "Silagem de cana-de-açúcar na alimentação de ovinos e caprinos: valor nutritivo, desempenho e comportamento ingestivo." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-13072006-143848/.

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A ensilagem da cana-de-açúcar sem o controle da produção de etanol resulta em silagens de baixa qualidade, podendo reduzir o consumo voluntário e o desempenho animal. O valor nutritivo de silagens de cana-de-açúcar e seus efeitos sobre o desempenho e o comportamento ingestivo de cabras em lactação e de cordeiros confinados foram avaliados em diferentes ensaios. Trinta e nove cabras da raça Saanen foram utilizadas para avaliar o consumo de matéria seca (CMS), a produção e composição do leite, os componentes sangüíneos e o comportamento ingestivo. Trinta cordeiros da raça Santa Inês foram confi
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Book chapters on the topic "Acetic acid fermentation"

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Matsushita, Kazunobu, and Minenosuke Matsutani. "Distribution, Evolution, and Physiology of Oxidative Fermentation." In Acetic Acid Bacteria. Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-55933-7_7.

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Barja, François, Cristina Andrés-Barrao, Ruben Ortega Pérez, Elena María Cabello, and Marie-Louise Chappuis. "Physiology of Komagataeibacter spp. During Acetic Acid Fermentation." In Acetic Acid Bacteria. Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-55933-7_9.

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Hamdouche, Yasmine, Corinne Teyssier, and Didier Montet. "Impact of Acetic Acid Bacteria on Cocoa Fermentation." In Acetic Acid Bacteria. CRC Press, 2017. http://dx.doi.org/10.1201/9781315153490-13.

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Okamoto-Kainuma, Akiko, and Morio Ishikawa. "Physiology of Acetobacter spp.: Involvement of Molecular Chaperones During Acetic Acid Fermentation." In Acetic Acid Bacteria. Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-55933-7_8.

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Andrés-Barrao, Cristina, and François Barja. "Acetic Acid Bacteria Strategies Contributing to Acetic Acid Resistance During Oxidative Fermentation." In Acetic Acid Bacteria. CRC Press, 2017. http://dx.doi.org/10.1201/9781315153490-5.

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Nakano, Shigeru, and Hiroaki Ebisuya. "Physiology of Acetobacter and Komagataeibacter spp.: Acetic Acid Resistance Mechanism in Acetic Acid Fermentation." In Acetic Acid Bacteria. Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-55933-7_10.

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Balasubramanian, Niru, Jun Seok Kim, and Y. Y. Lee. "Fermentation of Xylose into Acetic Acid by Clostridium thermoaceticum." In Twenty-Second Symposium on Biotechnology for Fuels and Chemicals. Humana Press, 2001. http://dx.doi.org/10.1007/978-1-4612-0217-2_31.

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Borden, Jacob R., Youn Y. Lee, and Hyon-Hee Yoon. "Simultaneous Saccharification and Fermentation of Cellulosic Biomass to Acetic Acid." In Twenty-First Symposium on Biotechnology for Fuels and Chemicals. Humana Press, 2000. http://dx.doi.org/10.1007/978-1-4612-1392-5_75.

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Lawford, Hugh G., and Joyce D. Rousseau. "Improving Fermentation Performance of Recombinant Zymomonas in Acetic Acid-Containing Media." In Biotechnology for Fuels and Chemicals. Humana Press, 1998. http://dx.doi.org/10.1007/978-1-4612-1814-2_16.

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Donnelly, Mark I., Cynthia Sanville Millard, Michael J. Chen, Jerome W. Rathke, and David P. Clark. "A Novel Fermentation Pathway in an Escherichia coli Mutant Producing Succinic Acid, Acetic Acid, and Ethanol." In Biotechnology for Fuels and Chemicals. Humana Press, 1998. http://dx.doi.org/10.1007/978-1-4612-1814-2_18.

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Conference papers on the topic "Acetic acid fermentation"

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Gu, Tingyue. "Can Acid Producing Bacteria Be Responsible for Very Fast MIC Pitting?" In CORROSION 2012. NACE International, 2012. https://doi.org/10.5006/c2012-01214.

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Abstract So far, laboratory experimental pitting tests and published literature on microbiologically influenced corrosion (MIC) have overwhelmly focused on sulfate reducing bacteria (SRB) that usually respire on sulfate (terminal electron acceptor) because SRB are often found at pitting sites. Many laboratory pure-culture SRB pitting data have been reported and they are often less than or not much greater than 1 mm/year. There are also some limited data available for nitrate reducing bacteria (NRB) that respire on nitrate or nitrite. Dedicated laboratory studies are lacking on anaerobic corros
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Suharto, Ign, Arenst Andreas, and Maria Inggrid. "Simulation and Mathematical Modelling in Ethanol Fermentation by A. aceti into Acetic Acid Product." In 2009 Third Asia International Conference on Modelling & Simulation. IEEE, 2009. http://dx.doi.org/10.1109/ams.2009.140.

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Lazarević, Đorđe, Vladeta Stevović, Jasmina Radović, et al. "UTICAJ INOKULACIJE NA KVALITET FERMENTACIJE I HEMIJSKI SASTAV SILAŽE LUCERKE." In XXVII savetovanje o biotehnologiji. University of Kragujevac, Faculty of Agronomy, 2022. http://dx.doi.org/10.46793/sbt27.123l.

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In order to assess the impact of the inoculant "BioStabil Plus" on the ensiling process of alfalfa, the parameters of fermentation quality were analyzed (pH, acetic, butyric, lactic acid, ammonia and water-soluble nitrogen in total nitrogen) and chemical composition of silage (crude protein, crude cellulose, crude fats, nitrogen-free extractives and ash), as well as silage quality assessment (DLG and Zelter). Alfalfa biomass in the beginning of flowering phase was ensiled without additives and with the addition of inoculant. The addition of inoculant showed a decrease in pH, increased producti
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STOŠKUS, Robertas, Jonas JATKAUSKAS, Vilma VROTNIAKIENĖ, and Vida JUOZAITIENĖ. "THE EFFECT OF HOMO - AND HETERO - FERMENTATIVE LACTIC ACID BACTERIA MIX ON THE ENSILED LUCERNE FERMENTATION CHARACTERISTICS AND AEROBIC STABILITY IN BIG BALES." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.029.

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The purpose of this study was to determine the effect of homo- and hetero-fermentative lactic acid bacteria mix on the ensiled lucerne fermentation characteristics and aerobic stability in big bales. The lucerne was ensiled without additives (C) and treated with a mix of bacterial inoculant that contains Lactococcus lactis and Lactobacillus buchneri (50:50) (I). Silage was treated with bacterial inoculant, which significantly increased the total organic acids concentration by 69 %, lactic acid by 92% and acetic acid by 76 %. If the results were compared with the C silage, the inoculation signi
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Kara, Ayşe, İlgi Karapinar, and Umar Muazu Yunusa. "Valorization of Contaminated Ficus Carica Fruit Residues for Biohythane Production by Consolidated Anaerobic Dark Fermentation." In 8th International Students Science Congress. ULUSLARARASI ÖĞRENCİ DERNEKLERİ FEDERASYONU (UDEF), 2024. https://doi.org/10.52460/issc.2024.025.

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The quest for a reliable, eco-friendly, and sustainable alternative energy source has led to the ex-ploration of utilizing inexpensive organic waste as a substrate for biofuel production. This study focuses on the sequential biohydrogen and biomethane productions with the side products of organic acids and solvents from the contaminated fruit of Ficus carica through consolidated bioprocessing at mesophilic conditions (37 °C). The research involved the extraction of fermentable sugar from dried fruit of F. carica with an average particle diameter of 275 µm at 100 °C for 1 h which results in 45%
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Cvetković, Dragoljub, Aleksandra Ranitović, Tara Budimac, and Olja Šovljanski. "EXAMINATION OF THE SURVIVAL OF Lactobacillus plantarum AND Lactobacillus rhamnosus DURING KOMBUCHA FERMENTATION." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.52dc.

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Kombucha is a traditional fermented beverage, which is usually prepared by fermenting sweetened black tea using a symbiotic consortium of acetic acid bacteria and yeasts. Kombucha exhibits several functional properties, it still can’t be labelled as a probiotic product. In this study, Lactobacillus plantarum and Lactobacillus rhamnosus were added separately at the start of the fermentation to examine their survival during fermentation conditions. Microbiological and chemical parameters were tested during 5 days of Kombucha fermentation. Sample inoculated with L. plantarum demonstrated better s
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Nisa Koca, Sudiye, İlgi Karapinar, and Umar Muazu Yunusa. "Thermophilic Biohydrogen and Organic Acid Production from Spoiled Fig Fruits through a Single-Stage Fermentation Process." In 8th International Students Science Congress. ULUSLARARASI ÖĞRENCİ DERNEKLERİ FEDERASYONU (UDEF), 2024. https://doi.org/10.52460/issc.2024.026.

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One of the most effective ways to reduce the environmental impact caused by organic wastes and to achieve a circular economy and full decarbonization is to convert such wastes into industrial and value-added products such as organic acid, biofuels, etc. The aim of this study was to convert contaminated fig wastes with no commercial value into biohydrogen, organic acids and solvents such as ethanol-butanol-acetone by a one-stage consolidated fermentation method under thermophilic conditions (45 °C). Fig wastes were pre-treated by drying, shredding, grinding and sieving to obtain particle size D
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Abibu, Wasiu Ayodele, and Ilgi Karapınar. "Fig (Ficus carica) Valorization via ABE Fermentation into Organic Acids and Solvents." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.012.

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The concern on the adverse environmental effects of global warming and fossil fuel challenged human intellect to find renewable, sustainable and environmentally friendly fuel substitutes. This was fully supported by governmental and non-governmental organizations across the globe. The fig (Ficus carica) is an edible Mediterranean fruit that is abundantly cultivated in Turkiye. Waste figs are carcinogenic and toxigenic. Thus, it’s a good option to converting it into value added products. The main objective of this research is to study the effects of cations (Zn2+, Mg2+ and Mn+ ) and electron me
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Abibu, Wasiu Ayodele, and Ilgi Karapınar. "Fig (Ficus carica) Valorization via ABE Fermentation into Organic Acids and Solvents." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.012.

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The concern on the adverse environmental effects of global warming and fossil fuel challenged human intellect to find renewable, sustainable and environmentally friendly fuel substitutes. This was fully supported by governmental and non-governmental organizations across the globe. The fig (Ficus carica) is an edible Mediterranean fruit that is abundantly cultivated in Turkiye. Waste figs are carcinogenic and toxigenic. Thus, it’s a good option to converting it into value added products. The main objective of this research is to study the effects of cations (Zn2+, Mg2+ and Mn+ ) and electron me
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Shumskaya, N. N., S. A. Lomakina, V. A. Serdyuk, T. A. Maltseva, and A. A. Kuts. "PREPARATION TECHNOLOGY AND COMPARATIVE ANALYSIS OF APPLE AND APPLE-PEAR VINEGARS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.504-507.

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The article describes the technology of making apple and apple-pear vinegars from natural raw materials. Described is the process of aerobic oxidation occurring in alcoholic fermentation of raw materials in the presence of acetic acid bacteria. The work carried out an organoleptic assessment and comparative analysis of samples of the finished product. Based on this, a conclusion was made about the compliance
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Reports on the topic "Acetic acid fermentation"

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Snyder, S. W. Scaleable production and separation of fermentation-derived acetic acid. Final CRADA report. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/971986.

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Mark A. Eiteman PHD and Elliot Altman Phd. A novel fermentation strategy for removing the key inhibitor acetic acid and efficiently utilizing the mixed sugars from lignocellulosic hydrolysates. Office of Scientific and Technical Information (OSTI), 2009. http://dx.doi.org/10.2172/971996.

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