Vinegar fermentation was essentiall

Vinegar fermentation was essentially a two‐step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH)
and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced
from the juice extracted from banana peel and coconut water using yeast and Acetobacter. Banana peel and coconut water
was a suitable raw material for ethanol production by fermentation and for vinegar production by this ethanol.
The present study indicates that a relatively good yield of ethanol and acetic acid can be obtained after optimization of
conditions for fermentation. For Banana peel Alcohol, the highest alcohol level was 7.77% at 10% sugar level, 8% yeast cell
concentration for 48 hrs. at 28ºC. For Banana peel Vinegar, the maximum acidity was obtained 4.67 % at 7.77% of alcohol
level, 15% of A. aceti cell concentration for 12 week at 37 ºC.For coconut water, the highest alcohol level was 5.60% at
12%sugar level, 10%yeast cell concentration for 48hrs.at 28ºC.For coconut water vinegar, the maximum acidity was obtained
6.00% at 5.60% of alcohol level,15%of A.aceticell concentration for 12 week at 37ºC.chemical analysis pH,titrable
acidity,protein,ash,phosphorus,mallic acid(2.50,0.28,19.63,2.53)for coconut water vinegar and for banana peel
vinegar(2.98.0.093,9.75,0.60) respectively on the basis of overall sensory attributes, colour of sample 100:15% has better
appearance as compare to 100:10% and 100:5%. Flavor, Aroma, Taste, After Taste and Overall Acceptability of sample
100:15% has got higher score than sample 100:5% and 100:10% because of dark yellow color of coconut water vinegar and
brown colour of banana peel vinegar. After chemical analysis it was found that sample 100:15% had high percentage of
protein and other nutrients it was concluded that banana peel and coconut water alcohol with 5%,10%,15% A.Aceti
inoculates were used for the production of vinegar without adversely affecting quality attributes.

ผลลัพธ์ (อังกฤษ) 3:

Vinegar fermentation was essentially a two - 2548 step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH)
and. The aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced
from. The juice extracted from banana peel and coconut water using yeast and Acetobacter. Banana peel and coconut water
.Was a suitable raw material for ethanol production by fermentation and for vinegar production by this ethanol.
The present. Study indicates that a relatively good yield of ethanol and acetic acid can be obtained after optimization of
conditions. For fermentation. For Banana peel Alcohol the highest, alcohol level was 7.77% at 10% sugar level 8% yeast, cell
concentration. For 48 hrs. At 28 º C.For Banana peel Vinegar the the maximum acidity was obtained 4.67 palette at 7.77% of alcohol sb level the 15% of A. Aceti cell concentration EOS For 12 week at 37 º C.For coconut water, the highest alcohol level was 5.60% at
12% sugar level, 10% yeast cell concentration EOS For 48hrs.at 28 º C.For coconut, water vinegar the maximum acidity was obtained
6.00% at 5.60% of, alcohol level 15%of A.Aceticell concentration for 12 week at 37 º C.chemical analysis pH, titrable
acidity, protein, ash, phosphorus, mallic EOS Acid (2.50 the 0.28 the 19.63 the 2.53) for coconut water vinegar and for banana peel sb vinegar (2.98.0.093 the 9.75 the 0.60) respectively on the EOS Basis of overall sensory attributes colour of, sample 100: 15% has better
appearance as compare to 100: 10% and 100: 5%, Flavor,. ,, Aroma TasteAfter Taste and Overall Acceptability of sample
100: 15% has got higher score than sample 100: 5% and 100: 10% because of. Dark yellow color of coconut water vinegar and
brown colour of banana peel vinegar. After chemical analysis it was found. That sample 100: 15% had high percentage of
protein and other nutrients it was concluded that banana peel and coconut water EOS Alcohol with 5% the 10% the 15% A.Aceti sb EOSInoculates were used for the production of vinegar without adversely affecting quality attributes.