Produção de fermentado acético pelo método submerso

Translated title of the contribution: Acetic fermentation process by submerged method: a preliminary study

Adriana Rodrigues Machado*, Jessica Cristina Rodrigues, Jeisa Farias de Sousa Santana, Glenda Antonia Neves, Letícia Fleury Viana, Fabiano Guimarães Silva, Wilma Aparecida Spinosa

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


Acetic fermentation is defined as the product obtained from the alcoholic fermentation of fruit must, cereals or other vegetables, honey, or the mixture of vegetables, or also of a hydroalcoholic mixture. The present work had the objective of producing an acetic fermentation of cereals by the submerged method. The acetic acid fermentation process occurred at 30 ± 0.3 ° C in FRINGS® Acetylate (Germany) and was followed by 6 cycles. Analyzes of acidity, alcohol, ash, dry extract and determination of color in acetic fermented were carried out. The acetic fermented obtained a total acidity of 7.73% (w / v), 0.3% alcohol (w / v), 1.12% (w / v) ash and 2.41% (w / v) of dry extract, color determination, all of these parameters being according to the literature. The results obtained were satisfactory related to the legislation.
Translated title of the contributionAcetic fermentation process by submerged method: a preliminary study
Original languagePortuguese
Pages (from-to)1-13
Number of pages13
JournalGlobal Science and technology
Issue number1
Publication statusPublished - 4 Apr 2019
Externally publishedYes


  • Alcohol
  • Yeast
  • Fermentation


Dive into the research topics of 'Acetic fermentation process by submerged method: a preliminary study'. Together they form a unique fingerprint.

Cite this