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A platform for research: civil engineering, architecture and urbanism
Vinegar production from substandard fruits
AbstractWines produced from substandard apples and grapes by employing Saccharomyces cerevisiae var. ellipsoideus were subjected to acetification by Acetobacter aceti NCIM 2094. Maximum acetic acid fermentation efficiency 83·9% (apple), 84·7% (grape) was achieved by using 10% (v/v) inoculum level, 1·5% initial acidity level, 6% (v/v) ethanol concentration and 30°C.
Vinegar production from substandard fruits
AbstractWines produced from substandard apples and grapes by employing Saccharomyces cerevisiae var. ellipsoideus were subjected to acetification by Acetobacter aceti NCIM 2094. Maximum acetic acid fermentation efficiency 83·9% (apple), 84·7% (grape) was achieved by using 10% (v/v) inoculum level, 1·5% initial acidity level, 6% (v/v) ethanol concentration and 30°C.
Vinegar production from substandard fruits
Grewal, H.S. (author) / Tewari, H.K. (author) / Kalra, K.L. (author)
Biological Wastes ; 26 ; 9-14
1988-02-09
6 pages
Article (Journal)
Electronic Resource
English
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