Achieving high strength vinegar fermentation via regulating cellular growth status and aeration strategy

Process Biochemistry

Volumn 49, Issue 7, 2014, Pages 1063-1070

  Qi, Zhengliang ^a,b   Yang, Hailin ^a   Xia, Xiaole ^a   Quan, Wu ^c   Wang, Wu ^a   Yu, Xiaobin ^a  

^a JIANGNAN UNIVERSITY   (China)

^b QILU UNIVERSITY OF TECHNOLOGY   (China)

^c Xuzhou Hengshun Wantong Food Brewing Company   (China)

Author keywords

Acetobacter pasteurianus; Aeration protocol; Cellular growth status; High strength vinegar fermentation; Semi continuous process; Vinegar stoichiometric yield

Indexed keywords

ACETOBACTER; FERMENTATION;

ACETOBACTER PASTEURIANUS; CELLULAR GROWTH; HIGH STRENGTH; SEMI-CONTINUOUS PROCESS; VINEGAR STOICHIOMETRIC YIELD;

ACETIC ACID;

ACETOBACTER; ACETOBACTER PASTEURIANUS; BACTERIA (MICROORGANISMS);

EID: 84901747818     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2014.03.018     Document Type: Article

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