Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria

Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabutic...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
סדרה:	Food Technology and Biotechnology
נושאים:	fruit vinegar jabuticaba alcoholic fermentation acetic acid bacteria immobilized cells
גישה מקוונת:	https://hrcak.srce.hr/file/243812
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!