Enhancing of Acetic Acid Production in Vinegar Production by the Consortium of Aspergillus spp. and Yeasts

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Fresh fruit vinegar fermentation is well known for the activities of diverse groups of microorganisms at two stages of the fermentation process. Their species diversity depend on the raw materials fermented. In the study, at the first step of high sugar production, less culturable acetic acid bacterial species but more Aspergillus spp. and yeasts, non-Saccharomyces were detected. At the end, the vinegar production step, the fermented broth showed only dominant acetic acid bacteria. In the study, yeasts and fungi were isolated and inoculated to the juice. The results showed that these consortium could help increase high alcohol and later more acetic acid production when compared with the control fruit vinegar fermentation.

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Edited by:

Noppakun Sanpo, Jirasak Tharajak and Dr. Paisan Kanthang

Pages:

61-64

Citation:

D. Nicomrat "Enhancing of Acetic Acid Production in Vinegar Production by the Consortium of Aspergillus spp. and Yeasts", Applied Mechanics and Materials, Vol. 866, pp. 61-64, 2017

Online since:

June 2017

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$38.00

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