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KMID : 0615219760030010033
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Journal of Kwangju Health
1976 Volume.3 No. 1 p.33 ~ p.38
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Studies on the Acetic Fermentation Utilizing of Glutinous Rice Powder Disused from Migwa Making
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Cho-Duk-Bong
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Abstract
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This study deals the fermentation of the glutinous rice powder which, is disused from Migwa making- for the manufacturing of vinegar. The alcoholic fermentation was made first and the acetic one was made after the former one. Through these fermentations, the following- results are obtained.
1. During the cycling of the sample fermented liguor through the generator, the amount of acetic acid was increased per cycle and reached the maximum in the fourth cycle. In other word, Acetobacter strain i. e. Aa-28 became 4.7%.
2. By means of the addition of 1 % phosphate to the acetic fermented liguor, the acetic fermentation was made rapid, the amount of acetic acid was increased, and Aa-28 became 5.3% in the third cycle.
3. Addition of 1 % phosphate and 20% apple cider vinegar to the fermented liguor increased both the rate and efficiency of acetic acid fermentation. And Aa-28 became 5.5% in the third cycle.
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