Production of tea vinegar by batch and semicontinuous fermentation

Journal of Food Science and Technology

Volumn 48, Issue 6, 2011, Pages 755-758

  Kaur, Pardeep ^a   Kocher, G S ^a   Phutela, R P ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Immobilization; Semi continuous fermentation; Tea wine; Vinegar; Volatile acidity

Indexed keywords

ALCOHOLIC FERMENTATION; BACTERIAL CELLS; BATCH CULTURE; CONTINUOUS FERMENTATION; FERMENTATION EFFICIENCY; FLOW CYCLES; SACCHAROMYCES CEREVISAE; SCALE-UP; SEMI-CONTINUOUS; SEMI-CONTINUOUS FERMENTATION; SUGAR-CANE BAGASSE; TEA INFUSION; TEA WINE; VINEGAR; VOLATILE ACIDITY;

ACETIC ACID; BATCH CELL CULTURE; ETHANOL; WINE;

FERMENTATION;

ACETOBACTER; ACETOBACTER ACETI; BACTERIA (MICROORGANISMS); SACCHAROMYCES;

EID: 80054957068     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0143-9     Document Type: Article

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