Semi-continuous fermentation of sterile hopped wort
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چکیده
منابع مشابه
Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties.
For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the two-stage fermentation of onion vinegar was performed at 28 °C, the titratable acidity reached 4.8...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1958
ISSN: 0023-5830
DOI: 10.18832/kp1958020