Characterization of an Acetobacter strain isolated from Iranian peach that tolerates high temperatures and ethanol concentrations

World Academy of Science, Engineering and Technology

Volumn 62, Issue , 2010, Pages 141-145

  Maal, K Beheshti ^a   Shafiee, R ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b Isfahan Science and Technology Town (ISTT)   (Iran)

Author keywords

Acetic acid bacteria; Acetobacter; Fermentation; Food biotechnology; Industrial microbiology; Peach; Vinegar

Indexed keywords

ACETIC ACID BACTERIA; ACETOBACTERS; FOOD BIOTECHNOLOGY; INDUSTRIAL MICROBIOLOGY; PEACH; VINEGAR;

ACETIC ACID; BACTERIA; BACTERIOLOGY; BIOTECHNOLOGY; ETHANOL; FERMENTATION; FRUITS; INDUSTRY; METAL ANALYSIS; PH; RNA; STARTERS; SUBSTRATES;

SPOILAGE;

EID: 78651522940     PISSN: 2010376X     EISSN: 20103778     Source Type: Journal    
DOI: None     Document Type: Article

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