Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar
Sign Up to like & getrecommendations! Published in 2023 at "Fermentation"
DOI: 10.3390/fermentation9050423
Abstract: Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to… read more here.
Keywords: multiple aab; grain vinegar; traditional grain; aab ... See more keywords
Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11223573
Abstract: The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location, physicochemical… read more here.
Keywords: grain vinegar; vinegar samples; traditional grain; various regions ... See more keywords