Pochodzenie octu

Evidence: 38 • authority: 80

Drożdże i ich metabolity w procesie fermentacji alkoholowej

Evidence: — • authority: 72

Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. Moreover, nearly all commercially produced industrial enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes. In some cases, production of biomass itself is the objective, as is the case for single-cell proteins, baker's yeast, and starter cultures for lactic acid bacteria used in cheesemaking. In general, fermentations c…

Evidence: — • authority: 72

Vinegar (from Old French vyn egre 'sour wine') is an odorous aqueous solution of diluted acetic acid and trace compounds that may include flavorings or naturally occurring organic compounds. Vinegar typically contains from 4% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation – converting simple sugars to ethanol using yeast, and then converting ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, salad dressing, or pickling agent. Various types are used as condiments or garnishes, including balsa…

Evidence: — • authority: 72

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Oth…

Evidence: — • authority: 80

EFFECT OF DIFFERENT CONDITIONS OF ALCOHOLIC FERMENTATION OF MOLASSES ON ITS INTENSIFICATION AND QUALITY OF PRODUCED SPIRIT

Evidence: — • authority: 88

Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar. Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0. Multiple AAB were similar to a single AAB; however, the optimal initial pH was 3.0. Acid production ability according to the type of AAB was higher in multiple AAB than in single AAB. That is, using multiple AAB helped increase the titratable acidity of traditional grain vinegar. In addition, increasing the titratable acidity and content of v…

Evidence: — • authority: 88

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria. This review critically examines the multifaceted role of acetic acid bacteria (AAB) in the intricate production process of port wine vinegar, particularly in its transformative process from port wine. With the emergence of port wine vinegar as a distinctive agricultural product in 2018, producers have been faced with a diverse array of challenges, ranging from reducing the high alcohol content to preserving the inherent sweetness. Through an exhaustive exploration of acetic fermentation processes and the indispensable role of AAB, this review meticulously elucidates the complex biochemistry unde…

Evidence: — • authority: 88

Bridging the Fermentation Stages in Coconut Vinegar Production: A Biochemical Analysis of Yeast-Driven Ethanol Production and Acetic Acid Fermentation.. Mature coconut (Cocos nucifera L.) water is identified as a waste product in the industry. Mature coconut water can be transformed into a vinegar product using fermentation techniques. By using an experimental recipe and following academic guidelines, it can turn waste coconut product into common condiments in the kitchen. Applying Saccharomyces cerevisiae to the mixture can create ethanol and carbon dioxide, and applying acetic acid bacteria via mother vinegar will use the ethanol and oxidize it via alcohol dehydrogenase, turning it into a…