Optimization of Alcoholic Fermentation from Apple Juice by ACA-Immobilized Saccharomyces cerevisiae Cells

Hua Wei Zhang; Xue Lian Bai

doi:10.4028/www.scientific.net/AMR.236-238.2441

Paper Titles

Polymer Cement Waterproof Coating and its Properties(I)
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Preparation, Characterization and Evaluation In Vitro of Naringenin-PVP K-30 Solid Dispersions
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FEM Simulation of Elastic Properties of Closed-Cell Starch Extrudate with Spherical Pores
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Evaluation of Wondfo Chlamydia Trachomatis Rapid Diagnostic Cassette Based on Nano-Gold Immunochromatography Gssay（GICA）
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Optimization of Alcoholic Fermentation from Apple Juice by ACA-Immobilized Saccharomyces cerevisiae Cells
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Study of the Effect of Electric Field on Superoxide Dismutase Activity by Spectroscopy
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Analysis of Starch Bubble Breakage during Extrusion Expansion by Finite Elements Method
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Isolation and Identification of a Mold Strain Producing Esterifying Synthetase and Study on its Metabolies
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Life Problem Analysis on PPS Filter Application of Bag Dedusters in Coal-Fired Power Plants
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Optimization of Alcoholic Fermentation from Apple Juice by ACA-Immobilized Saccharomyces cerevisiae Cells

Abstract:

This work focused on optimization of ethanol fermentation of yeast cells immobilized by calcium alginate-chitosan (ACA) using orthogonal experiments. Alcoholicity of original cider was used as an evaluating indicator. The single factor tests indicated that fermentation factors, starting sugar content, inoculating quantity of yeast, initial pH and fermentation temperature, had different effect on ethanol yield. L₉(3⁴) orthogonal tests showed that the optimal conditions of cider fermentation were as followed: inoculating quantity (percentage of amount of ACA-yeast biocatalyst to volume of apple juice, g/mL) 4%, starting sugar content 20 °Bx, fermentation temperature 26 °C, initial pH 2.5. The verification experiments suggested the alcoholicity of original cider reached 10.9% under the optimal conditions.