Toll Free Helpline (India): 1800 1234 070
Rest of World: +91-9810852116
Free Publication Certificate
Submit Manuscript
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
Vol. 11, Issue 3 (2022)
Standardization of sugar concentration for vinegar production
Author(s):
Divyashree HN, Dr. Narayanaswamy B and Tejashwini NK
Divyashree HN, Dr. Narayanaswamy B 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 sugar concentration 25° Brix sugar concentration is optimal for alcohol production and 15° Brix is optimal for acetic acid production. The overall result showed that the vinegar produced by yeast UASB Y-1 and acetic acid bacteria UAS Aab-2 at 15º Brix concentration is the optimum level for vinegar 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 sugar concentration 25° Brix sugar concentration is optimal for alcohol production and 15° Brix is optimal for acetic acid production. The overall result showed that the vinegar produced by yeast UASB Y-1 and acetic acid bacteria UAS Aab-2 at 15º Brix concentration is the optimum level for vinegar production.
Pages: 254-256 | 1270 Views 889 Downloads
How to cite this article:
Divyashree HN, Dr. Narayanaswamy B, Tejashwini NK. Standardization of sugar concentration for vinegar production. Pharma Innovation 2022;11(3):254-256.
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
