Hilal Malik Rajouri, India 2k Questions 31 Answers 1 Best Answer 2k Points View Profile 0 Hilal MalikProfessional Asked: November 10, 20202020-11-10T11:57:13+00:00 2020-11-10T11:57:13+00:00In: Microbiology and Cells Which bacteria is used for making Vinegar from Cane Juice ? 0 Which bacteria is used for making Vinegar from Cane Juice ? Share Facebook 1 Answer Voted Oldest Recent Hilal Malik Rajouri, India 2k Questions 31 Answers 1 Best Answer 2k Points View Profile Hilal Malik Professional 2021-03-16T14:47:03+00:00Added an answer on March 16, 2021 at 2:47 pm A high quality sugarcane original vinegar drink was produced from fresh sugarcane juice using the wine yeast and LB acetate bacteria by submerged alcoholic fermentation followed by acetic fermentation at room temperature. The quality parameters of vinegar was investigated during the process of submerged fermentation. It was observed that the alcoholic fermentation period of 9 to 20 days and an acetic fermentation period of 15 to 21 days each in succession, produced the sugarcane quality vinegar with 3.04 % (w/v) total acid and 4° alcoholicity. Besides the vinegar consisted of many saccharides (fructose, glucose, sucrose) and organic acids (oxalic acid, tartaric acid, citric acid, acetic acid). The prominent ingredient of acetic acid ranged from 8.16 to 13.65 mg/g. Vinegar produced by this process yielded a yellow–brown colour with full wine aromas and cane flavour, mild and mellow, low-alcohol and strong odour of vinegar. The present study provides a new approach to process sugarcane byproducts, which contributes to the value-added production and processing of sugarcane. 0 Share Share Share on Facebook Share on Twitter Share on LinkedIn Share on WhatsApp You must login to add an answer. Username or email* Password* Remember Me! Forgot Password?