China 
Africa 
Explore chapters and articles related to this topic
Citric Acid, Lactic Acid, and Acetic Acid Production
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
Acetic acid or vinegar is one of the world's most popular acidified condiments. Vinegar is a substance arising from the bacteria Acetobacter sp. which transforms alcohol to acetic acid. Acetic acid is the main component in vinegar. Vinegar has been very essential not only for food processing as a preservative for fish, meat, and vegetables, but also as an additive in ketchup, spices, sauces, and mustard. Cider vinegar is obtained from fruit juice. Cider vinegar is a highly useful beverage, as it helps to facilitate various types of positive benefits for consumers, such as antidiabetic effects and low blood cholesterol levels by hindering low-density lipoprotein (LDL) oxidation, along with other advantages. Acetic acid is produced in a two-stage fermentation process: alcoholic fermentation by Saccharomyces cerevisiae followed by acetic acid fermentation by Acetobacter aceti. The conventional process (known as the Orleans process), and the generator process are two kinds of vinegar manufacturing techniques. There are several parameters such as yeast strain, oxygen concentration levels, fermentation temperature, and sugar that affect the rate of production of cider vinegar. Vinegars are highly nutritious, along with sugars, organic acids, amino acids, melanoidins, tetramethylpyrazine, and polyphenols (Chen et al., 2016).
Vinegar from Bael (Aegle marmelos): A Mixed Culture Approach
Published in Indian Chemical Engineer, 2018
Kaustav Chakraborty, Suman Kumar Saha, Utpal Raychaudhuri, Runu Chakraborty
The present study investigated the mixed culture of Saccharomyces cerevisiae and Acetobacter aceti in order to obtain efficient production of bael vinegar. In addition, the phytochemical constitution of the vinegar would be analysed for nutraceutical potential and comparison with other fruit vinegars. To the best of our knowledge, this is the first kind of work related to bael vinegar production and its phytochemical constitution.
A new approach for the management of Escherichia coli and Klebsiella pneumonia by using cefixime-based bionanocomposite films
Published in Journal of Experimental Nanoscience, 2022
Badriyah Shadid Alotaibi, Akram Ashames, Manal Buabeid, Momina Masood, Sadullah Mir, Ghulam Murtaza
The in vitro antibacterial studies of starch, chitosan, chitosan-starch blends of non-irradiated and irradiated films were performed against three Gram-negative bacteria i.e. Escherichia coli, Klebsiella pneumonia, and Acetobacter aceti. It is evident from Table 11 that the blends of chitosan and starch have the greatest zone of inhibition as the blend enhances antibacterial activity.