Utilization of ripen star fruit for vinegar fermentation
Nguyen Phuoc Minh
Fermentation of star fruit juice was conducted to produce vinegar using the yeast Saccharomyces cerevisiae and Acetobacter aceti bacteria. Results are as follows: ethanol fermentation: soluble dry matter 9.21 oBrix, pH 4.3, yeast supplementation from 14.106 cfu/ml to16.106 cfu/ml, fermentation time 7 days, ethanol concentration 7-8%. acetic acid formation by traditional method: ethanol concentration 7%, pH 3.5, acetobacter 15%, fermentation time 25 days, acetic acid achievement 43-48 gram/litre. Acetic acid formation by quick method: ethanol 7%, pH 3.5, acetobacter 20%, fermentation time 6-7 days.