Tag Archives | Fermentation

Submerged Vinegar Fermentation Using Frings Acetator | Industrial Microbiology

In this article we will discuss about the submerged vinegar fermentation process using frings acetator. The first commercial equipment for the sub­merged process was described by Hromatka (1952). The basic patent emphasizes the need for uninterrupted aeration of the fermentation with fine bubbles as the necessary conditions for the production of satisfactory vinegar of high concentration. The process was further [...]

By |2018-10-29T15:53:44+00:00October 29, 2018|Vinegar Fermentation Process|Comments Off on Submerged Vinegar Fermentation Using Frings Acetator | Industrial Microbiology
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Special Behavior of Acetobacter during Vinegar Fermentation | Industrial Microbiology

In this article we will discuss about the special behavior of acetobactor during vinegar fermentation. The special behavior are:- 1. Sen­sitivity toward Lack of Oxygen 2. Sensitivity to Lack of Ethanol 3. Sensitivity to Changes in Temperature 4. Specific Growth Rate 5. Sensitivity to Changes in Concentration and 6. Over-Oxidation. Sen­sitivity toward Lack of Oxygen: During commercial use of many [...]

By |2018-10-29T15:53:44+00:00October 29, 2018|Acetobacter|Comments Off on Special Behavior of Acetobacter during Vinegar Fermentation | Industrial Microbiology
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Cucumber Fermentation Process | Microbiology

In this article we will discuss about the cucumber fermentation process in food industries:- 1. Preparation of Pickles 2. Brining Techniques for Salt Stock Pickles 3. Microbiology 4. Fermented Dill Pickles 5. Deterioration 6. Softening 7. Gaseous Spoilage of Pickles 8. Chemical and Physical Deterioration 9. Pure Culture Fermentation Studies 10. Controlled Fermentation of cucumbers. Contents: Preparation of Pickles Brining [...]

By |2018-10-29T15:53:44+00:00October 29, 2018|Cucumber Fermentation Process|Comments Off on Cucumber Fermentation Process | Microbiology
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