Fermentation of vinegar from star fruit (averrhoa carambola)

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Fermentation of vinegar from star fruit (averrhoa carambola)

Fermentation of star fruit juice was conducted to produce vinegar using the yeast Saccharomyces cerevisiae and Acetobacter aceti bacteria. The acetic fermentation was carried out for 120 hours in shake flasks with ethanol concentration of 4, 6 and 8% (v/v), inoculums size of 6, 8 and 10% or ml (v...

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Bibliographic Details
Main Authors:	Abdul Karim, Mohamed Ismail, Jasni, Farah Izora, Jamal, Parveen
Format:	Book Chapter
Language:	English
Published:	IIUM Press 2011
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/20974/ http://irep.iium.edu.my/20974/1/fermentation_of_vinegar_-_C26.pdf

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