subsequent acetic fermentation. It is in simple words, an alcoholic liquid that has been allowed to sour (Unknown, 2011a) Vinegar can be produced by different methods and from a variety of diluted alcohol products, the most common being, wine, beer and rice. Wine (white, red, and sherry wine), cider, fruit musts, malted barley, or pure alcohol are used as substrates. Vinegar production ranges from traditional methods involving wood casks and surface culture to submerged fermentation in acetators (Morales
Thermomyces sp., Aspergillus sp. etc. are also source of some good pigments in different industries[10,11]. New experiments are in process to improve the yield of these natural colorants which have no harmful side effects on the food. Fungi, protozoa and yeast are also giving us some pigments from different
and bioenergy production technology have been developed. Bioethanol as one of the biofuel can be blended in different proportions in automobiles with gasoline. Biobutanol is also a new biofuel (Liu, Wang, & Zhang, 2009). Production through ABE fermentation of acetone, butanol and ethanol was discovered over 100 years ago. In 1861, Pasteur discovered that anaerobic bacteria could produce butanol. In 1905, Schardinger discovered that anaerobic bacteria could
engineering perspective “Bread… is a discovery of man - one of his first great chemical triumphs” - H.E. Jacob, 1944 Conventionally, “Bread” is defined as a product baked in an oven, from the dough that has been raised by yeast or other leavening agent (Jacob, 2007). Alternatively, from a food engineer’s perspective, bread can be described as solid foam since it constitutes a final gas volume of over 70%. This is justified as materials with high gas fraction in the order
Mohammed, M.A. El Siddig and M.A.M. Siddig. 2009. Citric Acid Production from Kenana Cane Molasses by Aspergillus niger in Submerged Fermentation. J. Gen. Eng. Biotechnol., 7(2): 51-57. Farooq. U., F.M. Anjum, T. Zahoor, S.Rahman, Z. Hayat, K.Akram and E. Ashraf. 2013. Citric acid production from sugarcane molasses by Aspergillus niger under different fermentation conditions and substrate levels. Int. J. Agric. Appl. Sci., 5(1): 8-16. Gardner, B.F., L.V. James, and S.D. Rubbo. 1956. Production