Vinegar and Citric Acid For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to precipitate calcium citrate precipitate calcium phosphate precipitate calcium sulphate precipitate calcium carbonate precipitate calcium citrate precipitate calcium phosphate precipitate calcium sulphate precipitate calcium carbonate ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid In submerged process for the fermentation to produce citric acid, Fungal mycelium grows through out the solution in a deep tank A. niger is used with solid substrate as sweet potato A. niger floats on the surface of solution both (a) and (b) Fungal mycelium grows through out the solution in a deep tank A. niger is used with solid substrate as sweet potato A. niger floats on the surface of solution both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid Cider vinegar is produced from ethanol fruit juices malted grain ale ethanol fruit juices malted grain ale ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid Sugar content of the fermentation medium for citric acid is maintained at 10-15% 25-30 % 15-20% 20-25 % 10-15% 25-30 % 15-20% 20-25 % ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid Malt vinegar is produced from ale ethanol fruit juices malted grain ale ethanol fruit juices malted grain ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid In koji process for the fermentation to produce citric acid, Fungal mycelium grows through out the solution in a deep tank A. niger floats on the surface of solution both (a) and (b) A. niger is used with solid substrate as sweet potato Fungal mycelium grows through out the solution in a deep tank A. niger floats on the surface of solution both (a) and (b) A. niger is used with solid substrate as sweet potato ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS