PRODUCTION OF VINEGAR FROM WASTE SUCH AS SAKE LEES, RICE BRAN, ETC., IN PRODUCING FOOD

摘要

PURPOSE: To produce vinegar as inexpensive as possible in a short period of time by using wastes produced in sake making and rice polishing. ;CONSTITUTION: Wastes such as sake lees, rice bran, etc., accompanied in producing foods are aerobically oxidized by microorganisms capable of making a vinegar fermentation phenomenon by keeping them at ≥30°C high temperature environment and placing microorganisms capable of making a vinegar fermentation phenomenon such as acetobacter in a supplied oxygen-rich state to ferment ethyl alcohol oxidatively, which is included in the waste such as sake lees, rice bran, etc., in producing foods, into acetic acid to produce vinegar in a relatively short period of time.;COPYRIGHT: (C)1994,JPO