Production of apricot vinegar using an Isolated acetobacter strain from Iranian apricot

World Academy of Science, Engineering and Technology

Volumn 71, Issue , 2010, Pages 177-180

  Maal, Keivan Beheshti ^a   Shafiei, Rasoul ^b   Kabiri, Noushin ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF ISFAHAN   (Iran)

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

Author keywords

Acetic acid bacteria; Acetobacter; Fermentation; Food and agricultural biotechnology; Iranian apricot; Vinegar

Indexed keywords

ACETIC ACID BACTERIA; ACETOBACTERS; AGRICULTURAL BIOTECHNOLOGY; IRANIAN APRICOT; VINEGAR; ACETIC ACID PRODUCTIONS; CULTURE MEDIA; ETHANOL CONCENTRATIONS; FERMENTORS; GLUCONOBACTER; HIGH CONCENTRATION; INCUBATION PERIODS; INDUSTRIAL STRAIN; ISFAHAN; ISOLATED STRAINS; ISOLATION AND IDENTIFICATION; OXIDASE REACTION; SCIENCE AND TECHNOLOGY; VINEGAR PRODUCTION;

ACETIC ACID; BACTERIOLOGY; BIOTECHNOLOGY; ETHANOL; FERMENTATION; FRUITS; INDUSTRY; METAL ANALYSIS; MICROSCOPIC EXAMINATION; PH; WINE; ACETOBACTER; AGRICULTURE; SPOILAGE;

SPOILAGE; ACETIC ACID;

EID: 78651564315     PISSN: 2010376X     EISSN: 20103778     Source Type: Journal    
DOI: None     Document Type: Article

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