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Review Article Open Access
The usage of citric acid and vinegar from the past histories is used in food, pharma industry, and research and in different areas. Production of citric acid and vinegar using yeast is a very simple technique, but the production into large amounts of product with less expensive can be possible with the microorganism yeast. The initial process was carried out at the laboratory scale, to test whether the normal yeast or irradiated yeast can produce the high yield of citric acid and vinegar. Firstly, the baker’s yeast normal yeast- not irradiated was taken and used as an inoculum in the sources grapes and barley seeds into 3 different flasks simultaneously for both grapes and barley. The flasks with grapes and barley separately were fermented for 3, 6 and 9 days. After the fermentation for 3 days the fermented source of grapes and barley were distilled using the distillation unit. The same technique was carried out for 6 and 9 days fermented in the source grapes and barley, and distilled using the distillation unit. The obtained distilled product was taken and stored at cool temperatures around 10 to 11 degrees Celsius. Now the same process was carried out by the irradiated yeast, here before adding the yeast into the source the yeast saccharomyces cervasie was been irradiated using UV light. The yeast has been transferred into the distilled water into 3 different petriplates, and irradiated under UV light with different length and time 3cm, 6cm, 9cm and time 2min, 4 min, 6 min. Using the irradiated yeast the fermentation process was carried out as with normal yeast at different days. The production was so high for certain range of time but getting degraded due to the degradation of source as it is batch fermentation. After the complete fermentation process, the amount of yield was tested using the biochemical test. But surprisingly the amount of yield was high with the process carried out by the irradiated yeast rather with normal yeast.
Yeast, Citric acid, Vinegar, Irradiation, Production of citric acid, yeast frementation, saccharomyces cervaise, Microbiology, Biotechnology, Advancements in fermentation, Fermentation Process, Yeast Fermentation, Fermentation Products, Fermentation Biology, Types of Fermentation, Fermented Foods, Batch culture, Anaerobic Fermentation, Solid state fermentation, Saccharomyces, Industrial fermentation, Fermentation Techniques, Fermentation in Biotechnology,Yeast Fermentation,Saccharomyces