Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

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Spinosa,Wilma Aparecida; Santos Júnior,Vitório dos; Galvan,Diego; Fiorio,Jhonatan Luiz; Gomez,Raul Jorge Hernan Castro;
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: issn: 1678-457X
  • Publisher copyright policies & self-archiving
  • Identifiers: doi: 10.1590/1678-457X.6605
  • Subject: Nutrition. Foods and food supply | Technology (General) | microfiltration | TX341-641 | vinegar | submerged fermentation | acetic acid bacteria | T1-995
    mesheuropmc: food and beverages

Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with... View more