Research on Comprehensive Utilization and Fruit Vinegar Fermentation Technology of Pineapple Bran

Abstract

This paper briefly described the biological characteristics of pineapple bran and current status of research on key technology for its comprehensive utilization. Through the study on such production processes as liquid-state, solid-state and liquid/solid-state fermentations to make fruit vinegar from pineapple bran, existed problems and their solutions for current production processes were put forward and a broad prospect for the development of fermenting pineapple bran into fruit vinegar was demonstrated.