PURPOSE: The temperature is controlled in both growth period and acid-producing one of the acetobacter to effect semicontinuous fermentation by the aeration method to produce vinegar of more than 20% higher acetic acid concentration.
CONSTITUTION: When vinegar is produced by the usual aeration method, an acetobacter acclimated in higher than 15% concentration acetic acid is used to start the fermentation under aeration and the temperature of the mash is kept at 27W32°C until the concentration of acetic acid in the mash reaches 12W15%. Then, the temperature is lowered in the range from 18°C (the lower limit) to 27°C and when the concentration of acetic acid becomes higher than 20% and alcohol, 0.7W2%, the mash is taken out and new mash is charged to continue the fermentation in the same manner.
YAMADA KOKI
OOMORI SHOJI
YAMADA MIKIO
