International Journal of Multidisciplinary Research and Development

ISSN Online: 2349-4182
ISSN Print: 2349-5979

Vol. 1, Issue 4 (2014)

Utilization of ripen star fruit for vinegar fermentation

Author(s): Nguyen Phuoc Minh
Abstract: 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.
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