Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production

• المؤلفون الرئيسيون: Moryadee A., Pathom-Aree W.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-40949154806&partnerID=40&md5=cbc74b963d54c64f239b142e6d62da8c; http://cmuir.cmu.ac.th/handle/6653943832/5596
• المؤسسة: Chiang Mai University

Sixty thermotolerant acetic acid bacteria were isolated from 13 kinds of fruit using sterile distilled water supplemented with 4% ethanol (v/v) as an enrichment medium. Successful isolations were obtained from apple, Jamaican cherry, longan, mango, pineapple and rambutan. Morphological and biochemic...