Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms

Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1: 4.5 in the traditional fermentation to 1:5 or more in the upgraded ferm...

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Bibliographic Details
Published in:Advances in microbiology (Irvine, CA) CA), 2013-06, Vol.3 (3), p.297-301
Main Authors: Jiang, Yujian, Lin, Sen, Zhang, Lei, Yu, Ping
Format: Article
Language:English
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Summary:Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1: 4.5 in the traditional fermentation to 1:5 or more in the upgraded fermentation. The content of organic acids in the traditional vinegar (TRV), the upgraded vinegar (UPV) and the submerged fermentation vinegar (SFV) were also investigated by HPLC. No significant difference was found regarding the proportion of phenylethanol to the total volatile components in UPV (7.47% plus or minus 0.00324%) and TRV (7.23% plus or minus 0.00329%), but it was significantly higher than that in SFV (2.26% plus or minus 0.00143%). This study provides deep insight into upgrading the fermentation process of Zhejiang rosy vinegar by purebred microorganisms.
ISSN:2165-3402
2165-3410
DOI:10.4236/aim.2013.33042