2010•Jiangsu Condiment and Subsidiary FoodRequires access
A Study of the Production of Strawberry Vinegar by Mixed Fermentation with Various Bacterium
SU You-yong
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Abstract
A study was undertaken to examine the effect of the sugar content of material,temperature,and dosage of bacterium on the yield and quality of strawberry vinegar,and to obtain the optimal process parameters of strawberry vinegar by mixed fermentation with various bacterium.The results show that the optimum conditions were:the sugar content of material was 18%;the dosage of bacterium was 10% of the material and the fermentation temperature was 30℃;the fermentation period was 16～18 days.The results proved that the mixed fermentation with various bacterium simplifies the process and is worth popularizing.