Fermentation | Biology Discussion

Submerged Vinegar Fermentation Using Frings Acetator | Industrial Microbiology

In this article we will discuss about the submerged vinegar fermentation process using frings acetator. The first commercial equipment for the submerged process was described by Hromatka (1952). The basic patent emphasizes the need for uninterrupted aeration of the fermentation with fine bubbles as the necessary conditions for the production of satisfactory vinegar of high concentration. The process was further [...]

By Monika B|2018-10-29T15:53:44+00:00October 29, 2018|Vinegar Fermentation Process|Comments Off

Sauerkraut Fermentation: Process, Microbiology, Defects and Spoilage | Industrial Microbiology

In this article we will discuss about the sauerkraut fermentation:- 1. Introduction to Sauerkraut 2. Process for Sauerkraut Fermentation 3. Microbiology of the Sauerkraut Fermentation 4. Defects and Spoilage of Sauerkraut. Introduction to Sauerkraut: The use of cabbage (Brassica oleracea) as a food antedates known recorded history. Sauerkraut, a product resulting from the lactic acid fermentation of shredded cabbage, is [...]

By Monika B|2018-10-29T15:53:43+00:00October 29, 2018|Sauerkraut Fermentation|Comments Off

Sausage Fermentation: Process, Production and Commercial Cultures | Industrial Microbiology

In this article we will discuss about the Sausage Fermentation:- 1.Process of Sausage Fermentation 2. Commercial Cultures of Sausage Organisms 3. Action of Sausage Organisms 4. Inhibition of Staphylococci in Sausage Fermentation 5. Economical Production of Sausage. Contents: Process of Sausage Fermentation Commercial Cultures of Sausage Organisms Action of Sausage Organisms Inhibition of Staphylococci in Sausage Fermentation Economical Production of [...]

By Monika B|2018-10-29T15:53:43+00:00October 29, 2018|Sausage Fermentation|Comments Off

Tag Archives | Fermentation

Submerged Vinegar Fermentation Using Frings Acetator | Industrial Microbiology

Sauerkraut Fermentation: Process, Microbiology, Defects and Spoilage | Industrial Microbiology

Sausage Fermentation: Process, Production and Commercial Cultures | Industrial Microbiology