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Acetic acid bacteria
Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production
An Overview on Types, Medicinal Uses and Production of Vinegar
Developing the Optimal Vinaigrette Dressing for Managing Blood Glucose
Determination of Volatile Compounds in Fresh and Fermented Nipa Sap (Nypa Fruticans) Using Static Headspace Gas Chromatography-Mass Spectrometry (GC-MS)
Acetic Acid Bacteria – Perspectives of Application in Biotechnology – a Review
Microbiology of Vinegar: from Isolation, Phenetic Characterization and Detection of Acetic Acid Bacteria to Microbial Profiling of an Industrial Production
Overview of Vinegar Production
Chemical and Sensory Analyses of Juice, Cider and Vinegar Produced from Different Apple Cultivars
Thai Rice Vinegars: Production and Biological Properties
VINEGAR FERMENTATION a Thesis Submitted to the Graduate Faculty
(Nypa Fruticans Wurmb.) Sap Using Surface Culture Fermentation Process
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
Production of Vinegar from Pineapple Peel Wine Using Acetobacter Species
Acetification of Porto Wine. a Preliminary Step for Vinegar Making
Isolation of Acetic Acid Bacteria and Preparation of Starter Culture for Apple Cider Vinegar Fermentation
Third International Conference on Acetic Acid Bacteria. Vinegar and Other Products Cordoba, Spain, April 17-20, 2012
Surface Film Formation in Static-Fermented Rice Vinegar: a Case Study
ACETIC ACID BACTERIA.Use VINEGAR and OTHER PRODUCTS (AAB 2015) Taiyuan, P.R
Top View
Natural Resource Utilization by Acetic Acid Fermentation: a Method for Post Harvest Management
Metabolite Profile and Immunomodulatory Properties Of
Apple Fermented Products: an Overview of Technology, Properties and Health Effects
The Study on Species Diversity of Acetic Acid
Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production
Chemical Changes and Optimisation of Acetous Fermentation Time And
Efficient Production Process for Food Grade Acetic Acid by Acetobacter Aceti in Shake Flask and in Bioreactor Cultures
Vinegar Makingmaking
Vinegar Rice (Oryza Sativa L.) Produced by a Submerged
Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa R (Fresh Unfermented Coconut Inflorescence Sap)
Microbial Dynamics Between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage
Microbiological Analysis and Screening of Lactic Acid Bacteria from Tunisian Date Palm Sap
Acetobacter Bacteria Are Found in Zhenjiang Vinegar Grains
Controlling Microbial Growth in Wine
Vinegar Fermentation San Chiang Tan Louisiana State University and Agricultural and Mechanical College,
[email protected]
An Overview on the Biological Production of Vinegar Suman Vikas Bhat1, Rehana Akhtar1 and Tawheed Amin2
JAERI-Research 96-012 Productiom of ACETIC ACID
Dynamic Microbial Succession of Shanxi Aged Vinegar and Its
Knowledge Domain and Emerging Trends in Vinegar Research: a Bibliometric Review of the Literature from Woscc
Biotechnological Processes in Fruit Vinegar Production
Review Article Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
Production of Acetic Acid by Acetic Acid Bacteria Using Mango Juice in Burkina Faso
Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar
1 VINEGAR 1.1 Introduction Vinegar Is a Liquid Produced from The
Volatile Acidity
Biotechnological Applications of Acetic Acid Bacteria in Food Production - Peter Raspor and Dušan Goranovič