Production of Malt Vinegar by Immobilization Technique

The Fermentation Production of Vinegar

A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium con taining at least 4 w/v. 9% of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been iso lated and used for the fermentation production of vine gar without under...

Immobilization of Streptomyces gulbargensis in Polyurethane Foam: A Promising Technique for L-asparaginase Production on

In the present study, Streptomyces gulbargensis and its mutant form, S.gulbargensis mu24, immobilized on polyurethane foam were investigated for the production of L-asparaginase using groundnut cake extract as medium. The medium with an initial pH of 8.5 was inoculated with free and immobilized cells separately and then subjected to fermentation by incubation at 40oC and shaking at 200 rev/min....

production of vinegar by optimization of the bioreactor conditions

Effects of Dietary Supplementation of Barley Malt Extract and Malt Vinegar on Growth Performance, Jejunal Morphology and Meat Quality of Broiler Chickens

The objective of this study was to evaluate the effects of dietary supplementation of barley malt extract and barley malt vinegar on growth performance, jejunal morphology and meat quality of broilers. A total of 600 day-old chicks were allocated to four dietary treatments to evaluate the effect of dietary inclusion of 0.2% barley malt extract alone or along with 0.4 or 0.8% of malt vinegar as ...

تشخیص سرولوژیکی جذام با استفاده از روش پادتن های درخشان serodiagnosis of leprosy by immunofluorescence technique

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