Food or edible material: processes – compositions – and products – Fermentation processes – Preparation of vinegar
Patent
1980-01-25
1981-08-04
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Preparation of vinegar
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).
Kunimatsu Yoshio
Masai Hiroshi
Okumura Hajime
Yamada Koki
Yamada Mikio
Levy Gerald
Naff David M.
Nakano Vinegar Co., Ltd.
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