Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process-Reference-Cited by-同舟云学术

Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

Published:2010-03-03 Issue:7 Volume:85 Page:908-912
ISSN:0268-2575
Container-title:Journal of Chemical Technology & Biotechnology
language:en
Short-container-title:J. Chem. Technol. Biotechnol.

Author:

Baena-Ruano Silvia,Jiménez-Ot Carlos,Santos-Dueñas Inés M.,Jiménez-Hornero Jorge E.,Bonilla-Venceslada José L.,Álvarez-Cáliz Carmen,García-García Isidoro

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Pollution,Waste Management and Disposal,Fuel Technology,Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jctb.2368/fullpdf

Reference24 articles.

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2. Investigations of the vinegar fermentation III. The influence of aeration on submerged fermentation;Hromatka;Enzymologia,1951

3. Optimization of biotechnological processes. The acetic acid fermentation. Part I: the proposed model;Jiménez-Hornero;Biochem Eng J,2009

4. Optimizing high strength acetic acid bioprocess by cognitive methods in an unsteady state cultivation;Arnold;J Biotechnol,2002

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