Kvasny Prum. 1956; 2(10): 227-229 | DOI: 10.18832/kp1956060

The submerse acetic fermentation.Peer-reviewed article

J. HRONČEK, V. WISTER

A review of results concerning the laboratory and commercial experiments with the production of vinegar by means of submerse fermentation. Especially the preparation of pure cultures, the conditions of selection, the influence of the composition of substratum, temperature, pH, over oxidation, inhibitors and contamination, are broadly discussed. It was found, that in commercial devices the acidity raises by 2.6 tall 2.8 % during 24 hours. The effect of submerse vinegar generators is about eight times higher, than the effect of Frings generators of 20 m³ size.
(In Slovak, English summary only)

Keywords: vinegar, production, submerged fermentation

Published: October 1, 1956