Volatile fatty acid production from sugar supplemented coconut water by continuous flow fermentation

Date

6-1989

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Carlito R. Barril

Abstract

The effect of sugar supplementation on the fermentation of coconut water for the production of volatile fatty acids (VFA), namely, acetic, propionic and butyric acids by continuous flow fermentation was determined. Refined sugar was added to coconut water at the rate of 0%, 1%, 2% and 3% (w/v). At a pH of 6.0 to 6.5, and a feeding rate of 2 liters per day, total VFA production of 12 g/L was highest at 1% (w/v) sugar supplemented coconut water. Acetic acid reached its highest production of 3.84 g/L at 3% (w/v) sugar supple-mentation. Butyric acid production reached a maximum of 9.0 g/L at 1% (w/v) sugar supplementation. Production of n-propionic was negligible except during fermentation of 3% (w/v) sugar supplemented coconut water.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1989 C4 M36

Document Type

Thesis

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