Alcoholic Fermentation Characteristics for the Manufacture of Aronia Vinegar
نویسندگان
چکیده
منابع مشابه
The Fermentation Production of Vinegar
A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium con taining at least 4 w/v. 9% of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been iso lated and used for the fermentation production of vine gar without under...
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ii ACKNOWLEDGMENTS The completion of this project has required the help and support of numerous people. I would like to thank major professor, Dr. which he provided throughout the course of this research. I would also like to thank the members of my committee, Dr. Marlene Jane and Dr. Zhimin Xu for everything that they have done for me and all their help with my research. Thanks also to researc...
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ژورنال
عنوان ژورنال: Journal of Biotechnology and Bioindustry
سال: 2019
ISSN: 2288-7296
DOI: 10.37503/jbb.2019.7.40