Title: Fermentation optimization of mango vinegar by response surface methodology
Abstract: The inoculum amount,fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.Using response surface methodology(RSM),a quadratic polynomial equation model of acid production rate was constructed,by which the interaction between the above three factors and their optimum levels were studied and the fermentation processing for mango vinegar production was optimized.The results showed that the highest predicted acid production rate was 93.53% when the fermentation was carried out for 69.88 h with inoculum of 10.07% and initial alcohol concentration of 7.64%.
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: article
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Cited By Count: 1
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