Manufacturing Process of Acetic Acid Fermentation Using Deteriorated Candy

폐당(廢糖)을 이용(利用)한 초산발효법(醋酸醱酵法)

  • Kim, Hyun-Oh (Dept. of Foods and Nutrition, Jang An Business Junior College) ;
  • Lee, Young Soon (Dept. of Home Economics, College of Liberal Arts and Science, Kyung Hee University)
  • 김현오 (장안실업전문대학 식품영양과) ;
  • 이영순 (경희대학교 문리과대학 가정학부 식품영양학과)
  • Published : 1980.06.30


The present dissertation intends to examine whether the use of deterirated candies on the market causes the acetic acid fermentation, and upon scrutiny the result is as follows. 1) 0.5% yeast extract as the sourse of nitrogen is added to 25% candy solution; as a result, the condition of alcoholic fermentation of 8.3% alcohol is favorable. 2) 0.5% yeast extract is added to candy solution after alcoholic fermentation; as a result, 0.2% increase of acidity per hour shows an active acetic acid fermentation of final 6.93%. 3) Acetic acid fermentation by the use of deteriorated candy as sugariness material makes possible up to 90% fermentation ratio through submerged aeration process, and shows 0.092% increase of acidity per hour.