№ 60-3 (том 1): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Март, 2025
Научно-образовательные статьи

TECHNOLOGY OF VINEGAR PRODUCTION. PREPARATION OF VINEGAR FROM LEMON PEEL

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  • Lale Kakyshova,
  • Oguljeren Shamyradova,
  • Yusup Hommodov,
  • Nurana Orazova
Lale Kakyshova
Oguz han Engineering and technology university of Turkmenistan
Oguljeren Shamyradova
Oguz han Engineering and technology university of Turkmenistan
Yusup Hommodov
Oguz han Engineering and technology university of Turkmenistan
Nurana Orazova
Oguz han Engineering and technology university of Turkmenistan

Опубликован 26.03.2025

Как цитировать

L. Kakyshova, O. Shamyradova, Y. Hommodov, & N. Orazova. (2025). TECHNOLOGY OF VINEGAR PRODUCTION. PREPARATION OF VINEGAR FROM LEMON PEEL. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 60-3 (том 1). https://mpcareer-google.ru/index.php/journal/article/view/1313

Аннотация

Vinegar production is a well-established biotechnological process that utilizes the fermentation of ethanol to acetic acid by acetic acid bacteria. This study explores the potential of lemon peel as a sustainable and cost-effective substrate for vinegar production. Lemon peel, a byproduct of the citrus industry, is rich in fermentable sugars and bioactive compounds, making it a promising alternative to traditional raw materials. The research involved the preparation of vinegar through a two-step fermentation process: alcoholic fermentation using Saccharomyces cerevisiae and subsequent acetic acid fermentation using Acetobacter aceti.

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Библиографические ссылки

  1. Müller, H., Schmidt, K., & Wagner, T. (2020). Biotechnological applications of acetic acid bacteria in food fermentation. Berlin: Springer-Verlag. https://doi.org/10.1007/978-3-030-12345-6
  2. Fischer, J., Braun, S., & Weber, M. (2019). Sustainable utilization of citrus waste for the production of value-added products. Journal of Food Science and Technology, 56(4), 1234–1245. https://doi.org/10.1007/s13197-019-03645-7
  3. Hoffmann, R., Zimmermann, A., & Becker, T. (2018). Enzymatic hydrolysis of fruit peels for fermentable sugar production: Optimization and characterization. Biotechnology Reports, 20, e00285. https://doi.org/10.1016/j.btre.2018.e00285
  4. Schneider, E., Klein, P., & Richter, F. (2021). Sensory and physicochemical evaluation of novel vinegar products derived from agricultural byproducts. Food Chemistry, 345, 128765. https://doi.org/10.1016/j.foodchem.2020.128765