Open AccessResearch on Comprehensive Utilization and Fruit Vinegar Fermentation Technology of Pineapple Bran
Author(s) -
Hui Huang,
Xiaofang Wang,
Yuxin Hu,
Li Zhang
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/657/1/012038
Subject(s) - bran , solid state fermentation , fermentation , food science , microbiology and biotechnology , chemistry , biology , raw material , organic chemistry
This paper briefly described the biological characteristics of pineapple bran and current status of research on key technology for its comprehensive utilization. Through the study on such production processes as liquid-state, solid-state and liquid/solid-state fermentations to make fruit vinegar from pineapple bran, existed problems and their solutions for current production processes were put forward and a broad prospect for the development of fermenting pineapple bran into fruit vinegar was demonstrated.