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Utilization of Ripen Star Fruit for Vinegar Fermentation

Research Area: Volume 2 Issue 2 Year: 2014
Type of Publication: Article Keywords: Star fruit, fermentation, Saccharomyces cerevisiae, Acetobacteraceti, vinegar
  • Nguyen Phuoc Minh
Journal: IJNIST Volume: 2
Number: 2 Pages: 40-55
Month: July-Dec
ISSN: 2321-0468
Fermentation of star fruit juice was conducted to produce vinegar using the yeast Saccharomyces cerevisiae and Acetobacteracetibacteria. Results are as follows: ethanol fermentation: soluble dry matter 9.21 oBrix, pH 4.3, yeast supplementation from 14.106cfu/ml to16.106cfu/ml, fermentation time 7 days, ethanol concentration 7-8%. acetic acid formation by traditional method: ethanol concentration 7%, pH 3.5, acetobacter 15%, fermentation time 25 days, acetic acid achievement 43-48 gram/litre. Acetic acid formation by quick method: ethanol 7%, pH 3.5, acetobacter20%, fermentation time 6-7 days.
Full text: 2217.pdf


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