Comparison of cultivable acetic acid bacterial microbiota in organic and conventional apple cider vinegar

Article, Other literature type, Report English OPEN
Aleksandra Štornik; Barbara Skok; Janja Trček;
(2017)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
  • Journal: issn: 1330-9862, eissn: 1334-2606
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC5105631, doi: 10.17113/ftb.54.01.16.4082
  • Subject: microbiota | Biotechnology | jabolčni kis | microbiology | Komagataeibacter | mikrobiologija | Scientific Notes | Acetobacter | TP368-456 | organic and conventional apple cider vinegar | apple cider vinegar | Gluconacetobacter | acetic acid bacteria | ocetnokislinske bakterije | TP248.13-248.65 | Food processing and manufacture
    • udc: udc:579.66
    mesheuropmc: bacteria

Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider. The produced ethanol is used as a substrate by acetic acid bacteria ... View more
Share - Bookmark