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Application of compound bran-kojis in vinegar production with solid-state fermentation

Han Zhishuang

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Abstract

In this paper,bran-kojis with single-strains and mixed strains were used to produce Baoning vinegar with solid-state fermentation.The results showed that strains and mixed mode had significant effect on the activity of enzyme,utilization of starch and vinegar yield.The utilization of starch and vinegar yield produced by mixed bran-kojis containing strain AS3.4309 and AU052 were increased by 38.72% and 21.22%,respectively,compared with those of traditional solid-state vinegar fermentation.

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What this paper is about

In this paper,bran-kojis with single-strains and mixed strains were used to produce Baoning vinegar with solid-state fermentation.The results showed that strains and mixed mode had significant effect on the activity of enzyme,utilization of starch and vinegar yield.The utilization of starch and vinegar yield produced by mixed bran-kojis containing strain AS3.4309 and AU052 were increased by 38.72% and 21.22%,respectively,compared with those of traditional solid-state vinegar fermentation.

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Available abstract

In this paper,bran-kojis with single-strains and mixed strains were used to produce Baoning vinegar with solid-state fermentation.The results showed that strains and mixed mode had significant effect on the activity of enzyme,utilization of starch and vinegar yield.The utilization of starch and vinegar yield produced by mixed bran-kojis containing strain AS3.4309 and AU052 were increased by 38.72% and 21.22%,respectively,compared with those of traditional solid-state vinegar fermentation.

Key concepts: Bran, Solid-state fermentation, Food science, Fermentation, Starch, Chemistry, Yield (engineering), Strain (injury)

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