Study of pineapple peelings processing into vinegar by biotechnology

Pakistan Journal of Biological Sciences

Volumn 12, Issue 11, 2009, Pages 859-865

  Sossou, Seyram K ^a   Ameyapoh, Yaovi ^a   Karou, Simplice D ^a   De Souza, Comlan ^a  

^a UNIVERSITÉ DE LOMÉ   (Togo)

Author keywords

Fermentation; Microbial starter; Pineapple juice; Vinegar

Indexed keywords

ACETIC ACID; ALCOHOL; GLUCOSE;

ACETOBACTER; ARTICLE; BIOMASS; BIOTECHNOLOGY; FERMENTATION; METABOLISM; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PH; PINEAPPLE; SACCHAROMYCES CEREVISIAE; SYNTHESIS;

ACETIC ACID; ACETOBACTER; ANANAS; BIOMASS; BIOTECHNOLOGY; ETHANOL; FERMENTATION; GLUCOSE; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; SACCHAROMYCES CEREVISIAE;

ACETOBACTER; ACETOBACTER SP.; ANANAS COMOSUS; BACTERIA (MICROORGANISMS); SACCHAROMYCES CEREVISIAE;

EID: 68149103117     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2009.859.865     Document Type: Article

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