Aprovechamiento de la mora de descarte del recinto Guantug Cruz en la obtención de ácido acético mediante fermentación anaerobia facultativa
Vinegar is the product of the alcoholic and acetic fermentation of a wide diversity of glucose substrates, such as blackberry and its by-products. To obtain vinegar, biochemical and microbiological processes are involved, where microorganisms such as Acetobacter aceti is one of those that convert et...
Kaydedildi:
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Baskı/Yayın Bilgisi: |
2025
|
| Konular: | |
| Online Erişim: | https://dspace.ueb.edu.ec/handle/123456789/8508 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
Etiketle | Özet: | Vinegar is the product of the alcoholic and acetic fermentation of a wide diversity of glucose substrates, such as blackberry and its by-products. To obtain vinegar, biochemical and microbiological processes are involved, where microorganisms such as Acetobacter aceti is one of those that convert ethanol into acetic acid after oxidation. Alternatively, non-marketable raw materials can be used as a substrate to obtain acetic acid, so the purpose of this study is to take advantage of the discarded blackberry from the Guantug Cruz facility to obtain acetic acid by means of facultative anaerobic fermentation. The research was carried out at the facilities of the Agroindustrial Complex, Faculty of Agricultural Sciences, Natural Resources and Environment, at the Laguacoto II University Campus, belonging to the State University of Bolivar. Methodologically, a factorial arrangement of three factors with two replications was established, forming a total of 12 treatments that were constituted by factor a; type of blackberry, factor b; type of fermentation with or without inoculation and factor c; incubation temperature. In addition, a physicochemical study of the fruit, blackberry vinegar and an economic study were carried out. The results showed that in the analytical physicochemical comparison of the blackberry varieties, the Castille variety had a pH of 7.06, humidity of 88.97%, ash of 0.35%, total solids of 6.62°Bx, acidity of 3.20% and 18.27 g of reducing sugars. For the Colombian variety, a pH of 7.62, 92.45% moisture, 0.40% ash, 8.58°Bx total solids, 2.85% acidity and 7.49 g reducing sugars were determined. Inferring that the Colombian blackberry variety presented better physicochemical conditions of the fruit for agroindustrial processing. In addition, the physicochemical analysis of the blackberry vinegar allowed determining that only the T8 trial was able to comply with the stipulations of INEN 2296, the other trials showed exceeded values, while in the economic analysis, the highest benefit/cost ratio was determined in the T10, T11 and T12 trials, with an index of 1.5% and 2.5%, respectively, and the highest benefit/cost ratio was determined in the T10, T11 and T12 trials, with an index of 1.5% and 2.5%, T11 and T12 with an index of 1.34, that is, for each dollar invested, a profitability of $ 0.34 was achieved in the production of blackberry vinegar, considering that about 30 bottles of blackberry vinegar should be produced to maintain a point of economic equilibrium for this agroindustrial process to be profitable. The conclusion is that the use of discarded Colombian blackberry from the Guantug Cruz area of Bolívar province is a promising alternative for the production of blackberry vinegar |
|---|