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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
217
8
solid - state fermented
condiments and pigments
GANRONG XU AND BOBO ZHANG
Key Laboratory of Industrial Biotechnology, Ministry of Education,
School of Biotechnology, Jiangnan University, Wuxi, China
Contents
8.1 Vinegar 218
8.1.1 Brief Introduction to Vinegar Fermentation 218
8.1.2 Microorganisms Involved in Acetic Acid
Fermentation and Cultivation Methods 221
8.1.2.1 Microorganisms 221
8.1.2.2 Cultivation Methods for Acetobacter spp. 222
8.1.3 Typical Vinegar Production Processes in Solid-
State Fermentation 222
8.1.3.1 Shanxi Aged Vinegar 223
8.1.3.2 Zhenjiang Vinegar 226
8.1.3.3 Wheat Bran Vinegar 234
8.1.3.4 Fujian Hong qu Vinegar 236
8.1.3.5 Novel Process for Vinegar Production 238
8.2 Sauce 241
8.2.1 Soy Sauce 241
8.2.1.1 Introduction ...
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Publisher Resources

ISBN: 9781439844960