International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 4 (2014)

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.
Pages : 82-93 | 3266 Views | 2329 Downloads