[HTML][HTML] Thermoresistant, Ethanol-Resistant and Acid-Resistant Properties of Acetic Acid Bacteria Isolated from Fermented Mango Alcohol
MC Kourouma, M Mbengue, NCD Sarr, K Sarr… - Advances in …, 2022 - scirp.org
Vinegar production is seriously affected by the sensitivity of acetic acid bacteria (AAB) to
high temperature, high ethanol concentrations, and high acetic acid concentrations. The aim …
high temperature, high ethanol concentrations, and high acetic acid concentrations. The aim …
[PDF][PDF] Identification of acetic acid bacteria from naturally fermented banana vinegar
H Harishchandra, P Perumpuli - … : Way Forward for Food Security and …, 2023 - fag.esn.ac.lk
Vinegar is a commonly used food condiment in Sri Lanka, and is commonly developed
either from coconut sap or coconut water through the fermentation of acetic acid bacteria …
either from coconut sap or coconut water through the fermentation of acetic acid bacteria …
Isolation and molecular identification of ethanol-tolerant Acetobacter species from Lansium domesticum (Dokong) and Nephelium lappaceum (Rambutan) vinegar.
SI Mokhtar - Malaysian Journal of Microbiology, 2023 - search.ebscohost.com
Aims: Acetic acid bacteria (AAB) are a group of Gram-negative or Gram-variable bacteria
that oxidise ethanol during the production of vinegar. The aim of this study was to isolate the …
that oxidise ethanol during the production of vinegar. The aim of this study was to isolate the …