Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria

Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria

Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabutic...

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Bibliographic Details
Main Authors: Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Series:Food Technology and Biotechnology
Subjects:
fruit vinegar
jabuticaba
alcoholic fermentation
acetic acid bacteria
immobilized cells
Online Access:https://hrcak.srce.hr/file/243812

Internet

https://hrcak.srce.hr/file/243812

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