Document Type and Number:
Japanese Patent JPS5436679
Kind Code:
B2
Abstract:
A novel two-stage submerged fermentation process for producing vinegar with an acetic acid concentration of more than 15% is disclosed. In the first fermentation stage, the total concentration (i.e. the sum of the alcohol and acetic acid concentrations) increases from a starting level between 12 and 15% to a level above 15%, generally between 15 and 17%, but the acetic acid concentration is not permitted to exceed 15% while the alcohol concentration is maintained between about 1 to 5%, whereby both bacteria multiplication and acidification take place in the fermenting liquid. In the second fermentation stage, the total concentration is maintained constant but the acetic acid concentration is permitted to rise above 15% while the alcohol concentration drops almost to zero, whereby mainly acidification will occur while bacteria multiplication decreases and stops. The second stage is terminated when the desired acetic acid concentration above 15% is reached. In the basic embodiment of the process, the two fermentation stages are carried out in separate tanks. In another embodiment, an initial part of the first fermentation stage is carried out in a first tank and the final part of the first stage is then carried out in a second tank in which the second fermentation stage will ultimately also take place. This abstract is not to be taken either as a complete exposition or as a limitation of the present invention, however, the full nature and extent of the invention being discernible only by reference to and from the entire disclosure.
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Application Number:
JP5230076A
Publication Date:
November 10, 1979
Filing Date:
May 10, 1976
Export Citation:
International Classes:
C12P7/54; C12J1/04