Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

Process Biochemistry

Volumn 43, Issue 8, 2008, Pages 803-807

  Maestre, Oscar ^a   Santos Dueñas, Inés M ^a   Peinado, Rafael ^a   Jiménez Ot, Carlos ^b   García García, Isidoro ^a   Mauricio, Juan C ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b Grupo SOS   (Spain)

Author keywords

Acetic acid bacteria; Acetification; Amino acids; Apoptosis; Vinegar; Wine

Indexed keywords

ACETIC ACID; AIRCRAFT INSTRUMENTS; AMINATION; AMINES; AMMONIUM COMPOUNDS; ANTIGEN-ANTIBODY REACTIONS; AUTOMATIC PILOTS; BACTERIOLOGY; BIOCHEMICAL ENGINEERING; CELL CULTURE; CELL DEATH; CHEMICAL ANALYSIS; FATTY ACIDS; HEALTH; IONS; METAL ANALYSIS; NITROGEN; ORGANIC ACIDS; PH; PH EFFECTS; STEEL ANALYSIS; UREA; WINE;

(I ,J) CONDITIONS; ACID CONCENTRATIONS; AMINO ACID COMPOSITIONS; AMMONIUM IONS; APOPTOSIS; CELL CONCENTRATIONS; CELLULAR GROWTH; CONCENTRATION (COMPOSITION); CONCENTRATION CHANGES; CULTURE MEDIUM; ELSEVIER (CO); H IGH CONCENTRATIONS; IN-CELL; L LEUCINE; L-PROLINE (PRO); PRIMARY SOURCES; TOTAL NITROGEN (TN); WINE VINEGAR;

AMINO ACIDS;

BACTERIA (MICROORGANISMS);

EID: 46849120004     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2008.03.007     Document Type: Article

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