Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology
[1][2]Introduction: Vinegar is an ancient fermented food consumed by human since Babylons period. It is a condiment that produced from various carbohydrate sources by alcoholic and subsequently acetic acid fermentation. Alcoholic fermentation is carried out by Saccharomyces cerevisiae, while the ace...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Ferdowsi University of Mashhad
2022-09-01
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| سلاسل: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ifstrj.um.ac.ir/article_40599_3623bd558ec1231a273f3e75d26b2b01.pdf |
| الوسوم: |
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