Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.12138
Abstract: Abstract BACKGROUND In several countries, the cactus plant (Opuntia ficus‐indica (L). Mill.) has received renewed attention because of its ecological, socio‐economic and environmental role. In this study, prickly pear vinegar was produced employing two types… read more here.
Keywords: prickly pear; pear vinegar; acetification; opuntia ficus ... See more keywords
A study on acetification process to produce olive vinegar from oil mill wastewaters
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DOI: 10.1007/s00217-019-03323-y
Abstract: In this study, two different acetification procedures to produce olive vinegar (OV) from oil mill wastewaters (OMW) were assayed. Specifically, (i) alcoholic-acetous double fermentation with addition of Saccharomyces cerevisiae starter was compared with (ii) spontaneous… read more here.
Keywords: oil mill; olive vinegar; mill wastewaters; vinegar oil ... See more keywords
Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus
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DOI: 10.3389/fmicb.2022.840119
Abstract: The industrial production of vinegar is carried out by the activity of a complex microbiota of acetic acid bacteria (AAB) working, mainly, within bioreactors providing a quite specific and hard environment. The “omics” sciences can… read more here.
Keywords: raw materials; acetification; acid bacteria; acetic acid ... See more keywords