Some parametric effects on fermentation of Cyperus esculentus using Saccharomyces cerevisiae
DOI:
https://doi.org/10.3329/bjsir.v51i2.28089Keywords:
Tiger nut, Fermentation, Saccharomyces cereviseae, TemperatureAbstract
The fermentation of tiger nut (Cyperus esculentus var. sativus) using Saccharomyces cereviseae was carried out under varying temperature: 25oC, 30oC, 35oC, 40oC, 45oC and 50oC respectively and pH of 4.0 which changes due to temperature. The fermentation time was 8 hours for all the temperatures. The effect of temperature on the rate of fermentation of juice from tiger nut was determined using the volume of carbon dioxide produced. Fermentation rate was observed to be highest at 40oC while the pH before and after fermentation were 4.10 - 4.29 and 3.60 - 3.67 respectively. The concentrations of ethanol produced were 13.35 g/L, 27.45 g/L, 31.16 g/L, 36.35 g/L, 33.39 g/L and 28.94 g/L at 25 oC, 30oC, 35oC, 40oC, 45oC and 50oC respectively.
Bangladesh J. Sci. Ind. Res. 51(2), 89-94, 2016
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