2026-06-27T19:56:47Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/5652 2021-12-13T07:06:00Z 1582963739756 1582963739756:1582967133536 user-um

Preparation and Characterization of Toddy Palm Wine and Vinegar Nyein Nyein Khaing Vinegar is one of the fermented products. This research focused on the processing of vinegar from toddy palm juice (Borassus flabellifer L.) by alcoholic and acetic fermentation process. To identify the quality of toddy palm juice, the physico-chemical properties of the toddy palm juice such as pH, acidity, soluble solids, reducing sugar, total sugar, specific gravity and alcohol contents were determined. Toddy palm vinegar was produced by natural fermentation and also by fermentation of additional yeast culture. In the production of vinegar, the first step was the fermentation of sugar to alcohol by yeast species under anaerobic condition and the second stage was acetic acid fermentation of alcohol to acetic acid by acetic acid bacteria under aerobic condition. The effect of yeast on the acetic content of vinegar was investigated. The maximum yield of acetic acid content 23.6 % was obtained by natural fermentation. The toddy palm vinegar fermented for 5 weeks was found to be more favourable in quality and high acetic acid content. 2020-05-30 http://hdl.handle.net/20.500.12678/0000005652 https://meral.edu.mm/records/5652