Tag Archives | Industrial Microbiology

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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Starter Lactic Cultures: Fermentation, Management and Preparation | Industrial Microbiology

In this article we will discuss about the starter lactic cultures:- 1. What is Starter Lactic Culture 2. Biochemical Basis of Culturing Dairy Products Using Starters 3. Management and Preparation 4. Continuous Starter Production 5. Starter Defects 6. Shelf Life Extension by Lactic Cultures. Learn about:- 1. Starter Culture in Dairy Industry, 2. Starter Culture in Fermentation and 3. Starter [...]

By |2018-10-29T15:53:44+00:00October 29, 2018|Starter Lactic Cultures|Comments Off on Starter Lactic Cultures: Fermentation, Management and Preparation | 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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