The Effect of Apple Variety and Mixed Culture of Acetic Acid Bacteria on Cider Fermentation

被引：0

作者：

Caturryanti, Dessi ^{[1
]}

Luwihana, Sri ^{[1
]}

Tamaroh, Siti ^{[1
]}

机构：

[1] Univ Mercu Buana Yogyakarta, Fak Teknol Pertanian, Jl Wates Km 10,Pos Kemusuk, Yogyakarta 55753, Indonesia

来源：

AGRITECH | 2008年 / 28卷 / 02期

关键词：

Apple; acetic acid bacteria; cider fermentation;

D O I：

10.22146/agritech.9865

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The objectives of the research were evaluate apple variety and acetic acid bacteria ratio used in cider fermentation. Two apple varieties (Manalagi and Rome Beauty) were used and mixed culture of two bacteria species (Acetobacter pasteurianus INT-7 and Acetobacter aceti JCM 7640) were used for inoculation. Apple extract was inoculated by ratio of acetic bacteria 1: 1 and 1: 2, and etanol substrat of 5 % was added respectivelly, continued aerobic condition at room temperature for 7 days. The result of the reseach indicated that cider fermentation using Rome Beauty variety with mixed culture of A. pasteurianus INT-7 : A. aceti JCM 7640 = 1: 2 produced acetic acid 3.11 %, product yield 0.85 g/g and efficiency 60.56 %.

引用

页码：70 / 75

页数：6