Optimization of the Musa Balbisiana Banana Wine Fermentation Process Using Cell Immobilization Method

The effects of yeast concentration, and fermentation temperature on banana wine production process were examined. The aim of this study is to optimize the yeast concentration (0.8-1.%w/v), and fermentation temperature (20-30oC), as they affect banana wine production process, using response surface methodology with central composite design. The fitted regression model for the response variables were significant (p<0.05). Pure error sum of squares for ethanol content was with non-significant lack-of-fit (p>0.05). Coefficient of determination (R2) for the model was significantly high. Predicted optimum conditions were yeast concentration of 0.97%, fermentation temperature of 29.1oC and desirability ethanol content of 11.96% after fermentation period. Under these conditions, the fermentation process produced a wine with high alcohol content and fermentation efficiency. Furthermore, the use of immobilized yeast could also increase the yield of the alcohol. This could lead to a more efficient and cost-effective production of Musa balbisiana banana wine. The optimization results of the wine fermentation process using cells immobilization technology have shown promising outcomes, with the potential to improve both the quality and efficiency of the wine production process.