Abstract
We have systematically followed the efficiency of acetic fermentation, by cultivating 14 Acetobacter strains (previously isolated and identified), within a medium obtain out of ethanol and acetic acid, in various proportions, and utilizing corn extract (CE) as a nutrient.
The purpose of the research was to determine the resistance of the studied Acetobacter strains related to the composition of the cultivation media (acidity and alcohol content of the medium), as well as following the dynamics of the acetic fermentation by calculating the practical yield.
The research led to optimal variants which may be industrially exploited in order to obtain vinegar.
Cuvinte cheie
acetic bacteria
acetic fermentation
acidified hydro alcoholic medium