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PRODUCTION OF SPIRIT VINEGAR BY THE QUICK PROCESS WITH A PURE CULTURE OF ACETOBACTER RANCENS BEIJERINCK
Author(s) -
Suomalainen Heikki,
Keránen A. J. A.,
Kangasperko Jaakko
Publication year - 1965
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1965.tb02021.x
Subject(s) - acetic acid , acetobacter , acetic acid bacteria , bacteria , food science , chemistry , fermentation , biology , biochemistry , genetics
Spirit vinegar has been manufactured by the quick vinegar process for about two decades at the Rajamäki Factories of the Finnish State Alcohol Monopoly, with the use of a pure culture of acetic acid bacteria. The culture was originally isolated from shavings used in a vinegar factory. Cultivation is successfully continued on 5° Balling unhopped barley wort containing 2.5% of ethyl alcohol. According to Frateur's system and Bergey's Manual, the bacterium has been classified as Acetobacter rancens Beijerinck. The high ability to form 2‐ketogluconic acid is noted as a distinctive characteristic.