In this article we will discuss about the production of vinegar:- 1. Basics of Vinegar Fermentation 2. Raw Materials Required for Vinegar Production 3. Trickling Process of Vinegar Fermentation 4. Treatment of Raw Vinegar. Basics of Vinegar Fermentation: The vinegar fermentation is an oxidative fermentation in which diluted solutions of ethanol are oxidized by Acetobacter […]
Production of Vinegar: Steps, Raw Materials, Process and Treatment | Fermentation | Industrial Microbiology
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Difference between Acetic Acid and Vinegar | Fermentation
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The upcoming discussion will update you about the difference between acetic vinegar and vinegar. The word ‘vinegar’ is derived from the French term ‘vinaigre’ (vin = Wine+ aigre = sour), meaning “sour wine”. It contains about 40% acetic acid by weight and small quantities of alcohol, glycerol, esters, sugars, and salts. Vinegar is the product […]
Role of Microorganisms in Brewing and Cheese-Making | Fermentation
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In this article we will discuss about the role of microorganisms in brewing and making of cheese. The enzymes carry on hydrolysis of polysaccharides to monosaccharide’s or in glycolysis lead to formation of ethanol. In brewing also the starting material is the polysaccharide starch while in wine making the starting material is generally mono or […]
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