Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
نویسندگان
چکیده
منابع مشابه
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 mixed cultures are normally used, but this review proposes the use of controlled mixed cultures....
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ژورنال
عنوان ژورنال: The Scientific World Journal
سال: 2014
ISSN: 2356-6140,1537-744X
DOI: 10.1155/2014/394671