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PRODUCTION OF MANGO VINEGAR BY IMMOBILIZED CELLS OF ACETOBACTER-ACETI
被引：0
作者：
GARG, N
TANDON, DK
KALRA, SK
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
|
1995年
/
32卷
/
03期
关键词：
VINEGAR;
MANGO;
SACCHAROMYCES CEREVISIAE;
ACETOBACTER ACETI;
CELL RECYCLING;
IMMOBILIZATION;
ACETIC ACID;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Vinegar was produced from mango pulp by the twin processes of fermentation and oxidation, using Saccharomyces cerevisiae and Acetobacter aceti. S. cerevisiae was recycled to improve fermentation rate, while A. aceti was immobilized on wood shavings for semi-continuous vinegar production. The anal vinegar produced had 5.3% acidity as acetic acid. A conversion efficiency of 60% was achieved.
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页码：216 / 218
页数：3
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