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 […]
Submerged Vinegar Fermentation Using Frings Acetator | Industrial Microbiology
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Special Behavior of Acetobacter during Vinegar Fermentation | Industrial Microbiology
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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: […]
Cucumber Fermentation Process | Microbiology
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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. […]
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