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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…
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Keywords:
multiple aab;
grain vinegar;
traditional grain;
aab ... See more keywords
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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…
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Keywords:
grain vinegar;
vinegar samples;
traditional grain;
various regions ... See more keywords