Oxidative fermentation of glucose and ethanol in designed media and cooked grape must by acetic acid bacteria
In this study, acetic acid bacteria strains were investigated for their ability to oxidize different carbon sources producing the corresponding oxidative products. Bacterial strains were cultivated in seven designed media and their acetification ability was assessed. The most performing strains were...
I tiakina i:
| Ngā kaituhi matua: | , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Elsevier
2024-03-01
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| Rangatū: | Journal of Agriculture and Food Research |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S2666154324000656 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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