A researcher group from Institute of Food Industry (Ministry of Industry and trade) and Hong Ha Foods Company Limited have conducted successfully a research into rice vinegar production by submerged fermentation technology.

Through the research, the group has identified the appropriate technological parameters for vinegar fermentation by A. pasteurianus D4 by the submergence method which include: concentrations of initial ethanol and acetic acid content corresponding to 40 g/l and 20 g/l, the pH at 5, fermentation temperature of 32-34oC...

The results of trial production at the scale of 2,000 litres showed that: acetic acid content in the product is much higher, and vinegar fermentation time is significantly reduced, which improves product yield, reduces the cost of electricity, water, labor and production space, and improves its competitiveness on the market.

For more information, please contact: Institute for Food Industry

No.301 Nguyen Trai, Thanh Xuan, Hanoi;

Tel: +844.38584318

Source: vietnamscience.vn