Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria. This research studied the kinetics of anaerobic fermentation of liquid waste of cacao pulp by Saccharomyces cerevisiae Rso to produce ethanol and the kinetics of acetic acid fermentation from ethanol by Acetobacter aceti 8127. The kinetics of acetic acid fermentdion from ethanol by Acefobacter aceti 8121 can be used as a basic of bioprocess design for aerobic fermentdion in general and more »

nama saya fahmur razaq

i’m spiderman idiot