Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the t...

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Detalles Bibliográficos
Autores principales: Lee, Sulhee, Lee, Jin-A, Park, Gwi-Gun, Jang, Jae-Kweon, Park, Young-Seo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152228/
https://www.ncbi.nlm.nih.gov/pubmed/28786926
http://dx.doi.org/10.3390/molecules22081313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152228/
https://www.ncbi.nlm.nih.gov/pubmed/28786926
http://dx.doi.org/10.3390/molecules22081313

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