publication . Article . Other literature type . Report . 2016

Identifikacija bakterija octenog vrenja izoliranih iz organski i konvencionalno proizvedenog jabučnog octa

Štornik, Aleksandra; Skok, Barbara; Trček, Janja;
Open Access English
  • Published: 01 Jan 2016 Journal: Food Technology and Biotechnology (issn: 1330-9862, eissn: 1334-2606, Copyright policy)
  • Publisher: University of Zagreb
  • Country: Slovenia
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 in a second separated bioprocess. In both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic acid is initiated by native microbiota that survived alcohol fermentation. We compared the cultivable acetic acid bacterial microbiota in the production of organic and conventional apple cider vinegars from a smoothly running oxidation cycle of a submerged industrial process...
Medical Subject Headings: bacteria
free text keywords: microbiology, acetic acid bacteria, apple cider vinegar, mikrobiologija, ocetnokislinske bakterije, jabolčni kis, microbiota, organic and conventional apple cider vinegar, Acetobacter, Gluconacetobacter, Komagataeibacter, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456, microbiota; organic and conventional apple cider vinegar; Acetobacter; Gluconacetobacter; Komagataeibacter, mikrobiota; organska i konvencionalna proizvodnja jabučnog octa; Acetobacter; Gluconoacetobacter; Komagataeibacter, Scientific Notes, udc:579.66
Related Organizations
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