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Fed–batch fermentation of onion vinegar using Acetobacter tropicalis
To produce onion vinegar with high efficiency, various fermentation conditions, such as varying initial ethanol concentrations and the addition of ethanol or onion juice were optimized. Acetobacter tropicalis KFCC 11476P consumed ethanol at a rate of 0.125–0.140 g/h when the initial ethanol concentr...
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| Published in: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
The Korean Society of Food Science and Technology
2016
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049265/ https://ncbi.nlm.nih.gov/pubmed/30263423 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0219-z |
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