Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production
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...
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=40949154806&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60112 |
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