Acetification of rice wine by Acetobacter aceti using loofa sponge in a low-cost reciprocating shaker

Journal of Applied Microbiology

Volumn 117, Issue 5, 2014, Pages 1348-1357

  Krusong, W ^a   Tantratian, S ^b  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Acetification rate; Loofa sponge matrices; Oxygen transfer; Reciprocating shaker system; Rice wine

Indexed keywords

ACETIC ACID; WINE;

ACETIC ACID BACTERIA; ACETIFICATION RATE; ACETOBACTER ACETI; LOOFA SPONGE; LOOFA SPONGE MATRIX; MATRIX; OXYGEN TRANSFER; RECIPROCATING SHAKE SYSTEM; RICE WINE; SHAKING RATE;

OXYGEN;

ACETIC ACID; OXYGEN; VINEGAR; CULTURE MEDIUM;

ACETIFICATION; ACETOBACTER; ACETOBACTER ACETI; ADSORPTION; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BIOMASS; CHEMICAL MODIFICATION; CONTROLLED STUDY; COST CONTROL; CULTURE MEDIUM; ENVIRONMENTAL TEMPERATURE; FERMENTATION MEDIUM; LUFFA; NONHUMAN; OXYGENATION; SAKE; SCANNING ELECTRON MICROSCOPY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; RICE; ULTRASTRUCTURE; WINE;

ACETOBACTER ACETI; LUFFA AEGYPTIACA;

ACETIC ACID; ACETOBACTER; ADSORPTION; CULTURE MEDIA; FERMENTATION; LUFFA; ORYZA SATIVA; WINE;

EID: 84908005617     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12634     Document Type: Article

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