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Vinegar production, microbiological

Sievers, M. and Teuber, M. 1995. The microbiology and taxonomy of Acetobacter europaeus in commercial vinegar production. Journal of Applied Bacteriology 79 84-95. [Pg.115]

Trcek, J., Raspor, P., Teuber, M. 2000. Molecular identification of Acetobacter isolates from submerged vinegar production, sequence analysis of plasmid pJK2-l and application in the development of a cloning vector. Applied Microbiology and Biotechnology 53 289-295. [Pg.116]

Vinegar is produced by the oxidative microbiological conversion of a 6.0% by weight solution of ethanol in water to acetic acid in water as the sole carbon-containing product. [Pg.552]


See other pages where Vinegar production, microbiological is mentioned: [Pg.147]    [Pg.462]    [Pg.2170]    [Pg.2172]    [Pg.2173]    [Pg.2175]    [Pg.383]    [Pg.140]    [Pg.169]    [Pg.462]    [Pg.114]    [Pg.153]    [Pg.69]    [Pg.216]   
See also in sourсe #XX -- [ Pg.983 , Pg.984 ]




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