Vinegar and Citric Acid Sugar content of the fermentation medium for citric acid is maintained at 20-25 % 25-30 % 15-20% 10-15% 20-25 % 25-30 % 15-20% 10-15% ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid Vinegar production consists of anaerobic fermentation aerobic fermentation aerobic fermentation followed by anaerobic fermentation anaerobic fermentation followed by aerobic fermentation anaerobic fermentation aerobic fermentation aerobic fermentation followed by anaerobic fermentation anaerobic fermentation followed by aerobic fermentation ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid In submerged process for the fermentation to produce citric acid, 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) 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 ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid Spirit vinegar is produced from malted grain ethanol ale fruit juices malted grain ethanol ale fruit juices ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid Alegar is a type of vinegar produced from fruit juices malted grain ethanol ale fruit juices malted grain ethanol ale ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to precipitate calcium phosphate precipitate calcium sulphate precipitate calcium citrate precipitate calcium carbonate precipitate calcium phosphate precipitate calcium sulphate precipitate calcium citrate precipitate calcium carbonate ANSWER DOWNLOAD EXAMIANS APP
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