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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 11, Issue 3 (2022)
Standardization of pH for vinegar production
Author(s):
Divyashree HN, Dr. B Narayanaswamy and Tejashwini NK
Divyashree HN, Dr. B Narayanaswamy and Tejashwini NK
Abstract:
The standardization of protocol was formulated for vinegar production from pineapple juice through microbial fermentation by yeast and acetic acid bacteria. In different levels of pH, a higher percentage of alcohol produced from the treatment which was standardized to 7.5 pH level and 5.5 pH is optimal for acetic acid production.
The standardization of protocol was formulated for vinegar production from pineapple juice through microbial fermentation by yeast and acetic acid bacteria. In different levels of pH, a higher percentage of alcohol produced from the treatment which was standardized to 7.5 pH level and 5.5 pH is optimal for acetic acid production.
Pages: 195-196 | 574 Views 320 Downloads
How to cite this article:
Divyashree HN, Dr. B Narayanaswamy, Tejashwini NK. Standardization of pH for vinegar production. Pharma Innovation 2022;11(3):195-196.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
