05/08/2023 Group H 3
Types of Vinegar
Types
White Vinegar
Apple Cider Vinegar
Wine Vinegar
Balsamic VinegarRice Vinegar
Malt Vinegar
Cane Vinegar
Beer Vinegar
Selection Of Microbes
Acetobacter Xylinum
Acetobacter lavaniensis
Saccharomyces cerevisiae
Acetobacter aceti
05/08/2023 Group H 5
Starter Culture
Primary Starter S.cerevisea
Sec. Starter Acetobacter aceti
Ingredients QuantityDistilled Water 100 ml
Yeast Extract 0.5 gm
Peptone 0.3 gm
Manitol 2.5gm
Fermentation Of Vinegar
Raw
material
Primary Starter culture
Alcohol fermentation
Sec. starter culture
Acetification
aging
purification
Packing
Aeration
Significance Of Vinegar
GALAXY, DAWN, SHANGRILLA, MITCHELLES, SHEZAN, NATIONAL, UNILEVER, DANPAK are some of the companies in Pakistan producing vinegar.
Italy is the largest exporter of vinegar.
Purpose Of Vinegar Fermentation
Purpose UsesFlavor Enhancer Soups, ketchups, Chinese cuisines
Preservation Pickling
Health benefits Low cholesterol, sour throat, low BP, Weight loss
Increase Shelf life Low pH, prevent spoilage from pathogens
05/08/2023 Group H 15
Japanese vs. Chinese
Japanese• Soya Bean, Wheat, salt , water• Mild Taste, low salt
Chinese• Soya Bean, salt , water• High salt, strong taste
05/08/2023 Group H 17
Microbes
Aspergillus oryzae
Saccharomyces rouxii
Pediococcus halophilus
Candida versatile
05/08/2023 Group H 18
“Koji”
1. Enhance Flavor
Amino acids Fatty Acids Simple sugars
2. Create “Miso”
Release isoflavones Prevents cancer
3. “Umani”
Release glutamate Savory flavor
05/08/2023 Group H 19
Soya Sauce Fermentation
Koji
Moromi
Brine
Mature Mash
Pressurized
Raw sauce
pasteurize
refine
P. halophilus
Yeast
05/08/2023 Group H 20
Biochemical Pathway
Sugars
EM- P
athw
ayLactic acid
Acetic acid
ethanol
Aromatic phenolic
compounds
Pediococcus. halophilus
05/08/2023 Group H 22
Optimum Conditions
Condition Values
Temperature 45 C
pH 4.6-5.2
Sugar 6%
Salt 13% - 16%
05/08/2023 Group H 23
Factors
parameters values effectsMoisture 30% > 30% cause souring of koji due to increase growth of mold
Oxygen Adequate level To maintain the growth of mold
Preparation of Koji
Flavor of Soya Sauce
Salt conc. To maintain the growth of mold
05/08/2023 Group H 24
Characteristics
Final Product
Redish Brown color
Aroma & Flavor
Saltiness and pH
05/08/2023 Group H 25
Production and Distribution
• Soy sauce was originated in china in 2nd century. KikkomanCultivation of soya beans quadruplet in china
Companies in Pakistan
DAWN
SHANGRILLA
MITCHELLES
SHEZAN
NATIONALUNILEVER
05/08/2023 Group H 26
“Essence of Japanese taste”
• Add palatability and flavor to food• Emphasize the taste of the ingredients• Eradicate the smell of raw fish or meat• Assist in digestion• Acidify food by lowering pH• Anti-bacterial effect enhances shelf life, storage and stability of
preserved food