Recovery of higher technological aspects overripe bananas

Garnai Maria; Vizireanu Camelia; Dima Felicia; Istrati Daniela Ionela

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2022-10-06 06:45

SM ISO690:2012

GARNAI, Maria, VIZIREANU, Camelia, DIMA, Felicia, ISTRATI, Daniela Ionela. Recovery of higher technological aspects overripe bananas. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 349-353. ISBN 978-9975-87-428-1.

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Modern Technologies in the Food Industry
Vol.1, 2012

Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Recovery of higher technological aspects overripe bananas

Pag. 349-353

Garnai Maria, Vizireanu Camelia, Dima Felicia, Istrati Daniela Ionela

"Dunarea de Jos" University of Galati

Disponibil în IBN: 29 septembrie 2020

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In this study overripe bananas were used in order to obtain alcoholic beverages. Originally overripe bananas were analyzed physicochemical then were subjected to alcoholic fermentation with selected yeasts (commercially available strain (Saccharomyces cerevisiae) and two selected strains (Saccharomyces ellipsoideus, Saccharomyces oviformis)). Fermentation was carried bananas in several versions depending on the agent environment ferment and basic medium supplemented with nutrients - bio stimulators. "Cider" banana obtained after alcoholic fermentation was distilled to obtain bioethanol. The research aimed to establish a good working alternative to obtain a maximum yield of bioconversion of carbohydrates from bananas in ethanol. [M. Garnai, Bacau, 2012]. Bioethanol obtained was analyzed physicochemical and used in order to obtain liqueurs (based on the infusion of fruit in alcohol, respectively, in sugar syrup) [M. Garnai, Bacau, 2012] and some cocktails with an alcoholic content 8% (vol.).

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