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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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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | 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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