A protocol for optimization vinegar fermentation according to the ratio of oxygen consumption versus acid yield

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 304-309

  Qi, Zhengliang ^a   Yang, Hailin ^a   Xia, Xiaole ^a   Xin, Yu ^a   Zhang, Ling ^a   Wang, Wu ^a   Yu, Xiaobin ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Acetic acid; Acetification rate; Initial acidity; Optimum of vinegar fermentation; Oxygen consumption versus acid yield

Indexed keywords

ACETIFICATION RATE; AIR FLOW-RATE; BACTERIAL METABOLISM; FERMENTATION EFFICIENCY; FERMENTATION PROCESS; FERMENTATION RATE; INDUSTRIAL SCALE; OXYGEN CONSUMPTION; SEMI-CONTINUOUS FERMENTATION; VINEGAR PRODUCTION;

ACETIC ACID; OPTIMIZATION; STOICHIOMETRY;

FERMENTATION;

BACTERIA (MICROORGANISMS);

EID: 84873301515     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.029     Document Type: Article

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