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Rice vinegar fermentation & DNA fingerprinting of microorganisms (Paperback)
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Rice vinegar fermentation & DNA fingerprinting of microorganisms (Paperback)
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Vinegar is a sour-tasting kitchen staple, practically sour wine.
Some of the latest vinegar types include white distilled vinegar,
cider vinegar, wine vinegar, rice vinegar and malt vinegar.Rice is
one of the oldest food crops of the world and staple diet for over
half the population. It is cultivated in about 350-360 million
acres with annual global production at 475 million metric tonnes
and a fraction goes to vinegar fermentation. India is second
largest producer of rice in the world having produced about 143.9
million tonnes of rice in 2010 Ethanol concentration selected for
acetic acid production was 8%.the present study was planned with
the objectives of Isolation and screening of yeast and acetic acid
bacterial isolates for production of vinegar and optimization of
saccharfication and fermentation conditions for production of
vinegar from basmati and plain rice.The fermentation studies showed
that 7.60% (w/v) total acid and 6.51% (w/v) volatile acids was
produced from rice var. PUSA 1121 with fermentation efficiency of
78.2%, while rice var. PR 116 produced 5.99% (w/v) total acids and
5.08% (w/v) volatile acids with fermentation efficiency of 76.59%.
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