Volume : III, Issue : VIII, August - 2013

Microbial Production of Vinegar (Sour wine) by using Various Fruits

Kalyani R. Patil

Abstract :

The production of vinegar was carried out by both seeded and non–seeded fruits. In this study Mango, Pineapple, Banana, Sapota and Coconut water fruits were used. Vinegar is a fermented food product and produced by fermentation technique. Some biochemical tests were done like sugar test, titrable acidity, pH, Phenol, Tannin and Flavonoid etc. Vinegar has several medicinal importants; it controls blood glucose level and diabetic management, cervical cancer screening tool etc. The microbial isolates of acetic acid bacteria were detected during Vinegar production.

Keywords :

Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Kalyani R. Patil Microbial Production of Vinegar (Sour wine) by using Various Fruits Indian Journal of Applied Research, Vol.III, Issue.VIII August 2013

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