Characteristics of cocoa vinegar from pulp liquids fermentation by various methods

Pulp liquids by-product of fermentation of cocoa beans potential as raw material cocoa vinegar. However, there is still need for further fermentation to optimize the formation of acetic acid. Here we describe the production of vinegar from cocoa pulp liquids. We have tested various fermentation meth...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Ganda-Putra, G. P., Wartini, Ni Made, Darmayanti, Luh Putu Trisna
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Acetic acid Acids Alcohol Baking yeast Cocoa Cocoa beans Distillates Fermentation Inoculum Liquids Organic acids Propionic acid Vinegar
Online-Zugang:	Volltext
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