Production of High Acetic Acid Vinegar by Single Stage Fed-Batch Culture

1단계 유가식 배양에 의한 고산도 식초 생산

  • Published : 1993.10.01

Abstract

The production of vinegar containing high acetic acid concentration was carried in a single stage fed-batch culture. The initial and residual ethanol concentration were 50.0g/l and 5.0g/l, respectively, and the ethanol concentration was maintained from 5.0g/l to 10.0g/l during fedbatch culture. The fermentation temperature was decreased by 1C for every increase of 2.0% in acidity. The maximum productivity was 2.53g/l-hr and the acidity was 16.08% after 40 hours of acetic acid fermentation.

References

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