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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Цуврал:	Food Technology and Biotechnology
Нөхцлүүд:	fruit vinegar jabuticaba alcoholic fermentation acetic acid bacteria immobilized cells
Онлайн хандалт:	https://hrcak.srce.hr/file/243812
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!