Fermentation of Soursop using Saccharomyces Cerevisiae: A Kinetic Evaluation

Abstract

A kinetic evaluation of the fermentation of soursop (Substrate) by Saccharomyces cerevisiae (yeast enzyme) wasconducted by determining the effect of various parameters (such as Temperature, substrate, pH, and Yeastconcentration) on the rate of production of CO2. The results showed that the rate of fermentation increased inproportion with Temperature (optimum 32-36oC), Substrate (optimum 50%v/v), More content about the article can be found in the full paper.