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Volumn 74, Issue 1-2, 2002, Pages 57-64
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The enumeration and identification of acetic acid bacteria from South African red wine fermentations
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Author keywords
Acetic acid bacteria; pH; Red wine fermentations
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Indexed keywords
ACETIC ACID;
ACETOBACTER;
ACETOBACTER HANSENII;
ACETOBACTER LIQUEFACIENS;
ACETOBACTER PASTEURIANUS;
ARTICLE;
BACTERIAL COUNT;
BACTERIUM IDENTIFICATION;
BACTERIUM ISOLATION;
CONTROLLED STUDY;
FERMENTATION;
FOOD ANALYSIS;
GLUCONOBACTER OXYDANS;
NONHUMAN;
PH;
SOUTH AFRICA;
WINE;
YEAST;
ACETIC ACID;
ACETOBACTER;
COLONY COUNT, MICROBIAL;
FERMENTATION;
FOOD MICROBIOLOGY;
GLUCONOBACTER;
HYDROGEN-ION CONCENTRATION;
SOUTH AFRICA;
TEMPERATURE;
WINE;
ACETOBACTER;
ACETOBACTER PASTEURIANUS;
GLUCONOBACTER;
GLUCONOBACTER OXYDANS;
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EID: 0037170830
PISSN: 01681605
EISSN: None
Source Type: Journal
DOI: 10.1016/S0168-1605(01)00715-2 Document Type: Article |
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Times cited : (86)
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References (17)
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