Production of tea vinegar by batch and semicontinuous fermentation
نویسندگان
چکیده
منابع مشابه
The Fermentation Production of Vinegar
A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium con taining at least 4 w/v. 9% of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been iso lated and used for the fermentation production of vine gar without under...
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The optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly polymerized substances and total liquid colour during the fermentation stage. Optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...
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ii ACKNOWLEDGMENTS The completion of this project has required the help and support of numerous people. I would like to thank major professor, Dr. which he provided throughout the course of this research. I would also like to thank the members of my committee, Dr. Marlene Jane and Dr. Zhimin Xu for everything that they have done for me and all their help with my research. Thanks also to researc...
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Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by fermentatio...
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The production of hyaluronic acid (HA) by Streptococcus zooepidemicus with repeated batch fermentation has been investigated. It was found hat, with conventional operation, both maximal specific growth rate (μm) and specific HA productivity (YP/X) decreased with increasing seed olume, suggesting that there exist some inhibitors in the broth. The removal of liquid in the seed was first attempted...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2010
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-010-0143-9