Fermentation of vinegar from star fruit (averrhoa carambola)
Fermentation of star fruit juice was conducted to produce vinegar using the yeast Saccharomyces cerevisiae and Acetobacter aceti bacteria. The acetic fermentation was carried out for 120 hours in shake flasks with ethanol concentration of 4, 6 and 8% (v/v), inoculums size of 6, 8 and 10% or ml (v...
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| Main Authors: | , , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IIUM Press
2011
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/20974/1/fermentation_of_vinegar_-_C26.pdf http://irep.iium.edu.my/20974/ http://rms.research.iium.edu.my/bookstore/default.aspx |
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