A Note - Production of Vinegar from Whey

Journal of the Institute of Brewing

Volumn 109, Issue 4, 2003, Pages 356-358

  Parrondo, Javier ^a   Herrero, Mónica ^a   García, Luis A ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Acetic acid; Acetobacter pasteurianus; Lactose; Vinegar; Whey

Indexed keywords

ACETIC ACID; BACTERIA; ETHANOL; FERMENTATION; METABOLISM; SUGARS; YEAST;

ACETOBACTER PASTEURIANUS; LACTOSE; VINEGAR; WHEY;

AGRICULTURAL WASTES;

ACETOBACTER PASTEURIANUS; KLUYVEROMYCES MARXIANUS;

EID: 1842681599     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2003.tb00610.x     Document Type: Article

References (8)

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6. Parrondo, J., García, L.A. and Díaz, M., Production of an alcoholic beverage by fermentation of whey permeate with Kluyvero-myces fragills I: primary metabolism, Journal of the Institute of Brewing, 2000, 106 (6), 367-376.
7. Parrondo, J., García, L.A. and Díaz, M., Production of an alcoholic beverage by fermentation of whey permeate with Kluyvero-myces fragilis II: aroma composition. Journal of the Institute of Brewing, 2000, 106 (6), 377-382.
8. Tesfaye, W., García-Parrilla, M.C. and Troncoso, A.M., Set up and optimization of a laboratory scale fermentor for the production of wine vinegar. Journal of the Institute of Brewing, 2000, 106 (4), 215-219.