Advances in Microbiology
Volume 3, Issue 3 (July 2013)
ISSN Print: 2165-3402 ISSN Online: 2165-3410
Google-based Impact Factor: 1.18 Citations h5-index & Ranking
Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms ()
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ABSTRACT
Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1:4.5 in the traditional fermentation to 1:5 or more in the upgraded fermentation. The content of organic acids in the traditional vinegar (TRV), the upgraded vinegar (UPV) and the submerged fermentation vinegar (SFV) were also investigated by HPLC. No significant difference was found regarding the proportion of phenylethanol to the total volatile components in UPV (7.47% ± 0.00324%) and TRV (7.23% ± 0.00329%), but it was significantly higher than that in SFV (2.26% ± 0.00143%). This study provides deep insight into upgrading the fermentation process of Zhejiang rosy vinegar by purebred microorganisms.
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