Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties

This research investigates the enhancement of acetic acid production in the mangosteen vinegar fermentation process through mixed-culture fermentation involving S. cerevisiae TISTR 5279 and G. oxydans TBRC 4013, alongside an analysis of the resulting mangosteen vinegar’s qualities and properties usi...

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Detalles Bibliográficos
Autores principales: Saelee, Nisa, Cheong, Ling-Zhi, Chaijan, Manat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487089/
https://www.ncbi.nlm.nih.gov/pubmed/37685189
http://dx.doi.org/10.3390/foods12173256

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487089/
https://www.ncbi.nlm.nih.gov/pubmed/37685189
http://dx.doi.org/10.3390/foods12173256

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