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A jelly-like dessert made from fermented pineapple juice. Pickles [16] ancient Mesopotamia: Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor.
Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. [1] Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. [1] [2] Vinegar may also be prepared from fruit, [2] such as apple cider vinegar.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include ...
The fermentation process relies on naturally occurring yeast and bacteria present on the pineapple peels and in the environment. The sugar serves as a nutrient source for these microbes, which produce lactic acid and carbon dioxide , contributing to tepache's slight effervescence and tart flavor.
Mother of vinegar in a bottle. Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).
Fermentation of the pineapple juice takes place in temperature-controlled vats and is stopped at near-dryness. The result is a soft, dry, fruit wine with a strong pineapple bouquet. Pineapple wine is popular in Thailand and other SE Asian countries, where it is made using traditional practices and is not available commercially. [ 12 ]
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Acetobacter is a genus of acetic acid bacteria.Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen.Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. [2]