ABSTRACT
This project work aims at understanding the role of yeast in the vinegar production. This involves the breaking down of glucose molecule in the orange must into ethanol and carbon dioxide and water. The strains of the yeast used was sacharomyces cerevisiae isolated from palm-wine. The procedure and processes of isolating it which involves the palm-wine on the nutrient media after contrifugating the palm-wine and the supernatant was discarded. The isolated pure yeast cell was cultured with a selective yeast extract agar (YEA) to produce enough inoculum for the fermentation of the orange must. The yeast was inoculated into the orange must and the action of the yeast (seccharomyces cerevisiae) was careful examined to understand and observe the performance of the yeast in the production of vinegar from orange must. The activities which was examined daily by careful observation of the plated culture to evaluate the rate of changes from first day till the fifth day of the fermentation process.
Also, gram stain reaction was carried out to identify the possible contaminant of the inoculated culture. The result was tabulated and described based on the various test carried out and the colonies of the possible contamination was desecribed.
CHAPTER ONE
INTRODUCTION
Vinegar is an alcoholic liquid that has been allowed to allowed to sour. It is primarily use to flavour and preserve foods and ingredient in salad dressing and marinades. Vinegar is also use in a cleaning agent. The word is from the French vin (wine) an aigre (sour) costman et al, 2005).
Vinegar is made from the oxidation of ethanol in wine, cider beer, fermented fruit juice or nearly any other liquid containing alcohol. It is generally known to be made from a variety of diluted alcoholic products, the most common being wine, beer and rice. Commercially, vinegar is produced either by fast or slow fermentation process. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation proceeds slowly over for the accumulation of nontoxic slime composed of acetic acid bacterial and soluble cellulose, known as the mother of vinegar. Fast methods adds mother of vinegar ie bacterial culture to the source liquid and then add air using a venture pump system or a turbine to promote oxygenation to give the fastest fermentation. In fast production processes, vinegar may be produce in a period ranging from 20 hour to three days (Johnston et all, 2004).
Terms of Use: This is an academic paper. Students should NOT copy our materials word to word, as we DO NOT encourage Plagiarism. Only use as a guide in developing your original research work. Thanks.
Disclaimer: All undertaking works, records, and reports posted on this website, eprojectguide.com are the property/copyright of their individual proprietors. They are for research reference/direction purposes and the works are publicly supported. Do not present another person’s work as your own to maintain a strategic distance from counterfeiting its results. Use it as a guide and not duplicate the work in exactly the same words (verbatim). eprojectguide.com is a vault of exploration works simply like academia.edu, researchgate.net, scribd.com, docsity.com, course hero, and numerous different stages where clients transfer works. The paid membership on eprojectguide.com is a method by which the site is kept up to help Open Education. In the event that you see your work posted here, and you need it to be eliminated/credited, it would be ideal if you call us on +2348064699975 or send us a mail along with the web address linked to the work, to eprojectguide@gmail.com. We will answer to and honor each solicitation. Kindly note notification it might take up to 24 – 48 hours to handle your solicitation.