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Abstract                 Volume:4  Issue-1  Year-2016          Original Research Articles


Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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Production of Malt Vinegar by Immobilization Technique
Naveet* and R.P. Phutela
Department of Microbiology, Punjab Agricultural University, Ludhiana, India, 141004
*Corresponding author
Abstract:

Barley malt wort was converted to ethanol by Saccharomyces cerevisiae strain 35 producing 5.2% (v/v) ethanol. This ethanol was used for vinegar production using encapsulated (Calcium alginate, agar, collagen and gelatin) cells of Gluconobacter oxydans NBRC 3432. All four encapsulation materials were statistically similar for acetic acid production and produced total acidity upto 4.66% (w/v). By semi continuous fermentation, the time of acetic acid fermentation was reduced to 14 days compared to 28 days of batch fermentation. In terms of economy of time, calcium alginate column was proved to be the best fermentation column among the four encapsulation materials with the fermentation efficiency of 85%.

Keywords: Barley malt, sSmi continuous, Acetous fermentation, Immobilization
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How to cite this article:

Naveet and Phutela, R.P. 2016. Production of Malt Vinegar by Immobilization TechniqueInt.J.Curr.Res.Aca.Rev. 4(1): 14-22
doi: http://dx.doi.org/10.20546/ijcrar.2016.401.002