Skip to Main Content
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
222
ssf for foods and beverages
manufacturers on the mainland of China. e conversion rate can
reach to 93%–95%.
8.1.2.2 Cultivation Methods for Acetobacter spp. e methods of cul-
tivation of seed culture for vinegar fermentation are classified into
solid- state cultivation and liquid- state cultivation.
Traditionally, micro organ isms from air, raw materials, qu were the
main sources of fermenting agents. High- quality vinegar fermenta-
tion mash is used as seed culture for the next batch. Now pure cul-
tures of Acetobacter spp. are commonly used in vinegar production by
modern manufacturing enterprises.
1. Liquid- state cultivation of the pure cultures. Culture medium is
composed of: yeast extract 1% and glucose 0.3%. 100 mL cul-
ture medium ...
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Start your free trial

You might also like

Supercritical Fluids and Organometallic Compounds

Supercritical Fluids and Organometallic Compounds

Can Erkey
Ion Beam Treatment of Polymers, 2nd Edition

Ion Beam Treatment of Polymers, 2nd Edition

Alexey Kondyurin, Marcela Bilek

Publisher Resources

ISBN: 9781439844960