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Vol. 11, Issue 3 (2022)

Standardization of sugar concentration for vinegar production

Divyashree HN, Dr. Narayanaswamy B and Tejashwini NK
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  |  817 Views  553 Downloads

The Pharma Innovation Journal
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.

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