Study on the Technology of High-Acidity Rice Vinegar Submerged Fermentation

Home > Archive>Volume 29, Issue 6, 2010 >911-915

Study on the Technology of High-Acidity Rice Vinegar Submerged Fermentation
DOI:
                        
CSTR:
                        [cstr]
                    
Author:
                        
Affiliation:
Clc Number:
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In this manuscrpt,a novel step-start protocol of fermentation process was developed to inhibit the bacteria aged and to short the fermentation starting-up time.By compared with the oxygen transfer efficiency in the clear solution and unfiltered solution,it was found that the mash-solid of unfiltered solution exhibit a negative effect on the oxygen transfer efficiency.By combinatorial of multi-stage fermentation process and semi-continuous fermentation,a serial of results were achieved:the acetic acid productivity increased from 0.12 g/dL·h to 0.19 g/dL·h;The fermentation time reduced 4 hours;The final acidity of high-acidity vinegar semi-continuous fermentation was more than 9 g/dL,the productivity reached at 0.18 g/dL·h, higher 20%than that of the similar studies.

Reference

Cited by

Get Citation

QI Zheng-liang, YANG Hai-lin, ZHANG Ling, LENG Yun-wei, QUAN Wu, WANG Wu. Study on the Technology of High-Acidity Rice Vinegar Submerged Fermentation[J]. Journal of Food Science and Biotechnology,2010,29(6):911-915.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: June 17,2014
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website