Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2394-2399

  Zheng, Yu ^a   Zhang, Keping ^a   Wang, Chunxia ^a   Liu, Hongxiang ^a   Luo, Jianmei ^a   Wang, Min ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Acetic acid; Acetobacter pasteurianus; Ethanol; Hawthorn vinegar; Resistance

Indexed keywords

ACETIC ACID PRODUCTIONS; ACETOBACTER PASTEURIANUS; ACID STABILITY; ALDEHYDE DEHYDROGENASE; FED-BATCH FERMENTATION; HAWTHORN VINEGAR; HIGHER ALCOHOLS; HIGHER YIELD; RESISTANCE; SEED CULTURES;

ACETOBACTER; ACID RESISTANCE; ALDEHYDES; CELL CULTURE; ETHANOL; FERMENTATION; FRUITS; GROWTH KINETICS; METAL ANALYSIS; PH; SEED; WINE;

ACETIC ACID;

ACETOBACTER; ACETOBACTER PASTEURIANUS; CRATAEGUS;

EID: 78349288902     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02413.x     Document Type: Article

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