PRODUCTION OF ACETIC ACID FROM MOLASSES BY FERMENTATION PROCESS

Acetic acid also called ethanoic acid is organic compound. Acetic acid produced via fermentation. Its pathway is conversion of glucose to ethanol and ethanol to acetic acid. In first step, Saccaromyces cerevesiae (yeast) converts fermentable sugar of molasses into ethanol and carbon dioxide. In second step, acetobacter aceti (acetic acid bacteria) converts ethanol into acetic acid and water. After completing process, the separation of product is carried out via centrifugation. Mixture of acetic acid and water is separated by distillation. In this report, details regarding cultures (micro-organism) have been used for the process is discussed. In practical laboratory work, ethanol fermentation and acetic acid fermentation have been carried out and it’s optimum parameters (pH, temperature, sugar concentration, and ethanol concentration) have been decided, which is discussed in detail. The kinetic study also have been done is mentioned. Key words: Saccaromyces cerevesiae, acetobacter aceti, micro-organism, fermentable sugar