Vinegar and Citric Acid Vinegar production consists of aerobic fermentation followed by anaerobic fermentation anaerobic fermentation aerobic fermentation anaerobic fermentation followed by aerobic fermentation aerobic fermentation followed by anaerobic fermentation anaerobic fermentation aerobic fermentation anaerobic fermentation followed by aerobic fermentation ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid Which of the following microorganism is used for the production of citric acid? Aspergillus niger Streptococcus lactis Saccharomyces cerevisiae Lactobacillus bulgaricus Aspergillus niger Streptococcus lactis Saccharomyces cerevisiae Lactobacillus bulgaricus 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 carbonate precipitate calcium sulphate precipitate calcium citrate precipitate calcium phosphate precipitate calcium carbonate precipitate calcium sulphate precipitate calcium citrate precipitate calcium phosphate 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 Vinegar is typically produced in fed batch reactors because acetic acid bacteria tend to ferment at high ethanol concentrations a fed batch reactor can be used to maintain low acetic acid concentrations All of these a fed batch reactor can be used to maintain low ethanol concentrations acetic acid bacteria tend to ferment at high ethanol concentrations a fed batch reactor can be used to maintain low acetic acid concentrations All of these a fed batch reactor can be used to maintain low ethanol concentrations ANSWER DOWNLOAD EXAMIANS APP
Vinegar and Citric Acid Malt vinegar is produced from ale fruit juices malted grain ethanol ale fruit juices malted grain ethanol ANSWER DOWNLOAD EXAMIANS APP
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