Tag Archives | Fermentation

Production of Vinegar: Steps, Raw Materials, Process and Treatment | Fermentation | Industrial Microbiology

In this article we will discuss about the production of vinegar:- 1. Basics of Vinegar Fermentation 2. Raw Materials Required for Vinegar Production 3. Trickling Process of Vinegar Fermentation 4. Treatment of Raw Vinegar. Basics of Vinegar Fermentation: The vinegar fermentation is an oxidative fermentation in which diluted solutions of ethanol are oxidized by Acetobacter with the oxygen of air [...]

By |2018-10-29T15:53:43+00:00October 29, 2018|Production of Vinegar|Comments Off on Production of Vinegar: Steps, Raw Materials, Process and Treatment | Fermentation | Industrial Microbiology
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Difference between Acetic Acid and Vinegar | Fermentation

The upcoming discussion will update you about the difference between acetic vinegar and vinegar. The word 'vinegar' is derived from the French term 'vinaigre' (vin = Wine+ aigre = sour), meaning "sour wine". It contains about 40% acetic acid by weight and small quantities of alcohol, glycerol, esters, sugars, and salts. Vinegar is the product obtained as a result of [...]

By |2016-12-20T11:20:25+00:00December 20, 2016|Fermentation|Comments Off on Difference between Acetic Acid and Vinegar | Fermentation
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Role of Microorganisms in Brewing and Cheese-Making | Fermentation

In this article we will discuss about the role of microorganisms in brewing and making of cheese. The enzymes carry on hydrolysis of polysaccharides to monosaccharide’s or in glycolysis lead to formation of ethanol. In brewing also the starting material is the polysaccharide starch while in wine making the starting material is generally mono or disaccharides. The largest carbohydrates fermented [...]

By |2016-12-20T11:20:13+00:00December 20, 2016|Enzyme Technology|Comments Off on Role of Microorganisms in Brewing and Cheese-Making | Fermentation
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