Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar

Journal of the science of food and agriculture

Volumn 96, Issue 11, 2016, Pages 3723-3730

  Song, Nho Eul ^a   Cho, Sung Ho ^a   Baik, Sang Ho ^a  

^a Microbial Institute for Fermentation Industry (MIFI)   (South Korea)

Author keywords

fermentation; microorganisms; vinegar; yeast

Indexed keywords

ACETIC ACID; ACID; ALCOHOL;

ACETOBACTER; BACTERIUM; CARBOHYDRATE METABOLISM; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FOOD CONTROL; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIOLOGY; RUBUS; SACCHAROMYCES CEREVISIAE;

ACETIC ACID; ACETOBACTER; ACIDS; BACTERIA; CARBOHYDRATE METABOLISM; DENATURING GRADIENT GEL ELECTROPHORESIS; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; HUMANS; RUBUS; SACCHAROMYCES CEREVISIAE;

EID: 84976572437     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7560     Document Type: Article

References (40)