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...

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Dades bibliogràfiques
Publicat a:Food Technol Biotechnol
Autors principals: Dias, Disney Ribeiro, Silva, Monique Suela, Cristina de Souza, Angélica, Magalhăes-Guedes, Karina Teixeira, Ribeiro, Fernanda Severo de Rezende, Schwan, Rosane Freitas
Format: Artigo
Idioma:Inglês
Publicat: University of Zagreb Faculty of Food Technology and Biotechnology 2016
Matèries:
Original Scientific Papers
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5151213/
https://ncbi.nlm.nih.gov/pubmed/27956867
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.03.16.4416
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