Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties
Varavut Tanamool, Mallika Chantarangsee, Wichai Soemphol
Topics & Concepts
Acetic acidAcetic acid bacteriaFermentationFood scienceChemistrySucroseEthanolAcetobacterInoculationBrowningYeastEthanol fuelSugarBiochemistryHorticultureBiologyBiofuel production and bioconversionMicrobial Metabolism and ApplicationsFermentation and Sensory Analysis