Production of vinegar with high acetic acid concentration

Food or edible material: processes – compositions – and products – Fermentation processes – Preparation of vinegar

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435140, C12J 100, C12P 754

Patent

active

042822572

ABSTRACT:
Vinegar having an acetic acid concentration higher than 18 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of the fermenting broth after the initiation of the fermentation at 27.degree.-32.degree. C. until the acetic concentration of the fermenting broth reaches 12-15 percent weight by volume and thereafter maintaining the temperature of the fermenting broth at 18.degree.-24.degree. C.

REFERENCES:
patent: 4076844 (1978-02-01), Ebner et al.
Hromatka et al., Untersuchungen uber die EssiggaEnzymologia, vol. 15, 1953 (pp. 337-350).

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