Chemical changes and optimisation of acetous fermentation time
and mother of vinegar concentration in the production
of vinegar-like fermented papaya beverage

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Chemical changes and optimisation of acetous fermentation time and mother of vinegar concentration in the production of vinegar-like fermented papaya beverage

Fermentation has been long used as a method to produce beverage of various health benefits. In this research, ripe papaya (Carica papaya) was fermented through alcoholic fermentation using Saccharomyces cerevisiae, followed by acetous fermentation using Acetobacter spp. from mother of vinegar, to re...

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Bibliographic Details
Main Authors:	Kong, Ching Ting, Ho, Chin Wai, Ling, Alvin Jin Wei, Azwan Lazim, Shazrul Fazry, Lim, Seng Joe
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12390/ http://journalarticle.ukm.my/12390/1/09%20Ching%20Ting%20Kong.pdf

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