Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods-Reference-Cited by-同舟云学术

Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods

Published:2015-02 Issue:1 Volume:22 Page:108-118
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Yim Eun-Jung,Jo Seung-Wha,Lee Eun-Sil,Park Hae-Suk,Ryu Myeong-Seon,Uhm Tai-Boong,Kim Hyoun-Young,Cho Sung-Ho

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.1.108

Reference32 articles.

1. Importance of acetic acid bacteria in food industry;Sengun;Food Control,2011

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3. Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences;Gonzalez;Int J Food Microbiol,2011

4. Isolation and characteristics of acetic acid bacteria for persimmon vinegar fermentation;Park;J Korean Soc Food Sci Nutr,2005

5. Isolation and culture conditions of Acetobacter sp. for the production of citron (Citrus junos) vinegar;Kang;Korean J Food Preserv,2006

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