Enhancement of alcohol and vinegar production efficiency by date seed
European Food Chemistry & Eating Disorder Congress
July 26-27, 2018 | Amsterdam, Netherlands

Mohammad Sharifi

Islamic Azad University, Sabzevar Branch, Iran

Posters & Accepted Abstracts: J Food Process Techno

Abstract:

Production of vinegar includes two steps, alcohol fermentation and acetic oxidation. Nutrient substrate in order to more activation of microorganisms is one of the main factors which affect steps of vinegar production. This paper is about effect of addition two verities of date seed powder (kabkab and mordasang) in whole form and free fat seed powder in quantity of 1%, 2%, 3% and ash powder in quantity of 0.1%, 0.2%, 0.3% to apple extract for 18� Bx. The results indicated that addition of three powders in variant quantity will lead to accelerate of yeast growing and accession of alcohol production efficiency in compare with control. Enhancement of alcohol production in this step leads to enhancement of required substrate of acetic acid bacteria and finally enhancement of vinegar production efficiency. It is also indicated that there is no significant difference between two verities of dates in point of view of vinegar production which would be because of same chemical composition in these two verities.

Biography :

E-mail: afshin_sharifi_student@yahoo.com