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Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Hindawi Publishing Corporation
2014
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3918346/ https://ncbi.nlm.nih.gov/pubmed/24574887 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/394671 |
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