Research Article

Scholastic modeling of pH and redox potential changes in olive tree leaf alcohol and acids containing incubation media designed for the steady growth of Acetobacter aceti and Saccharomyces cerevisiae

Volume: 4 Number: 1 July 26, 2023
Yakup Ermurat *
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European Food Science and Engineering Cover European Food Science and Engineering
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Scholastic modeling of pH and redox potential changes in olive tree leaf alcohol and acids containing incubation media designed for the steady growth of Acetobacter aceti and Saccharomyces cerevisiae

Abstract

Modeling of pH and redox potential changes was investigated instructionally in incubation media designed for a stable growth of Acetobacter aceti and Saccharomyces cerevisiae. Olive tree leaf, phosphoric acid, vinegar, acetic acid and ethyl alcohol were used in incubation for extraction and symbiotic purposes. Structure imaging of olive tree leaf powder was performed using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). The incubation experiments were carried out at initially lowest pH and high temperatures of 30oC and 35oC for eight days in liquid state fermentation process. A steady A. aceti and S. cerevisiae growth was observed during the incubation. Increase in pH value displayed increase in redox potential in water+ phosphoric acid, vinegar+A. aceti+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 30oC, and acetic acid+phosphoric acid and vinegar+phosphoric acid solution processes at 35oC. Decrease in pH value displayed decrease in redox potential in A. aceti+alcohol+phosphoric acid, vinegar+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 30oC, and vinegar+A. aceti+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 35 oC.

Keywords

Steady growth of Acetobacter aceti and Saccharomyces cerevisiae , olive tree leaf powder , effects of acids and alcohol , pH and redox potential modeling , Field Emission Gun – Scanning Electron Microscope (FEG-SEM) structure imaging

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Early Pub Date

July 26, 2023

Publication Date

July 26, 2023

Submission Date

April 6, 2023

Acceptance Date

July 24, 2023

Published in Issue

Year 2023 Volume: 4 Number: 1

DOI

https://doi.org/10.55147/efse.1278517

IZ

https://izlik.org/JA65RT97MW

Cite

RIS / Bibtex
APA
Ermurat, Y. (2023). Scholastic modeling of pH and redox potential changes in olive tree leaf alcohol and acids containing incubation media designed for the steady growth of Acetobacter aceti and Saccharomyces cerevisiae. European Food Science and Engineering, 4(1), 33-40. https://doi.org/10.55147/efse.1278517