Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties
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DOI: 10.1007/s13205-020-2119-4
Abstract: In the present study, a potential newly isolated thermotolerant acetic acid bacteria (TH-AAB), Acetobacter pasteurianus FPB2-3, with ethanol and acetic acid-tolerant properties was found to be very effective in the production of vinegar from pineapple… read more here.
Keywords: inoculation; pineapple; fermentation; thermotolerant acetic ... See more keywords