Abstract: Disclosed herein is a process for producing vinegar of favorable flavor exhibiting inherent flavor, taste and color derived from starting material, comprising the steps of bringing vinegar derived from fruits, etc. into contact with a non-ionic porous synthetic adsorbent, selectively adsorbing to remove iso-valeric acid contained in vinegar and reducing the concentration of iso-valeric acid to below 10 ppm, thereby effectively removing uncomfortable smelly ingredient, while leaving soluble nitrogen ingredient as the tasting or ingredient, organic acids providing mild sourness and color ingredients.

Abstract: A process for the production of microbial protein and lipid from vegetable carbohydrates including starch by culture of a microbe, which comprises a combination of the steps of liquefying starch with a dextrinogenic enzyme in a liquefaction tank, effecting simultaneous saccharification and culture of the microbe in a fermentation tank by aseptically adding a saccharogenic amylase to the culture medium produced in the liquefying step, and separating the cultured microbial cells and lipid from the culture medium.