Open AccessApplication of Komagataeibacter saccharivorans A2 strain to produce “Táo mèo” vinegar by submerged fermentation method
Author(s) -
Pham Thi Hau,
Phùng Thị Thanh Tú,
Bui Thi Thuy Ha,
Nguyen Thi Viet Anh
Publication year - 2017
Publication title -
tạp chí khoa học đại học quốc gia hà nội: khoa học tự nhiên và công nghệ (vnu journal of science:natural sciences and technology)
Language(s) - English
Resource type - Journals
eISSN - 2615-9317
pISSN - 2588-1140
DOI - 10.25073/2588-1140/vnunst.4556
Subject(s) - fermentation , food science , acetic acid bacteria , acetic acid , chemistry , yeast , glycerol , biochemistry
“Táo mèo” vinegar is a product of Vietnam, which is made during which is made during the fermentation of apple cider in aerobic condition by acetic bacteria. In this study, we use a submerged fermentation method to produced “Táo mèo” vinegar from apple cider (Docynia indica) or Son Tra fruit. Based on the liquor obtained from the process of producing cider liquor of the Food Industries Research Institute, we conducted a survey of the technological parameters affect the fermentation process. We have established a process technology to produce apple cider vinegar with the following parameters: Strain K. saccharivorans A2: 9%; initial alcohol: 6%; initial acetic acid: 0,6%; saccharose: 9g/l; yeast extract 0,5g/l; glycerol: 0,5g/l; Mineral: MgSO4.7H2O: 0,25g/l, KH2PO4: 0,25g/l, (NH4)2HPO4: 0,5g /l.