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Production of tea vinegar by batch and semicontinuous fermentation
The fermented tea vinegar combines the beneficial properties of tea and vinegar. The complete fermentation takes 4 to 5 weeks in a batch culture and thus can be shortened by semi continuous/ continuous fermentation using immobilized bacterial cells. In the present study, alcoholic fermentation of 1....
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551057/ https://ncbi.nlm.nih.gov/pubmed/23572817 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0143-9 |
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