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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
232
ssf for foods and beverages
solid- state substrate. After inoculation, the starter mash placed in line
or in heap in the pool is covered with rice hull. e starter mash is
not mixed with the ethanol mash. e bacteria in a starter mash start
to multiply in 2–3 days. When the starter mash under the rice hull
begins to generate heat, it is an indication that the bacteria is grow-
ing well, then the starter mash is mixed thoroughly with the ethanol
mash. is is called “vinegar mash.”
8.1.3.2.6 Stirring After fermentation for 2–3 days, the bacteria
(mainly Acetobacter) grow well on the surface of the vinegar mash.
It is known that the acetic acid ...
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Publisher Resources

ISBN: 9781439844960