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

• 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/12390/1/09%20Ching%20Ting%20Kong.pdf; http://journalarticle.ukm.my/12390/; http://www.ukm.my/jsm/english_journals/vol47num9_2018/contentsVol47num9_2018.html

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...