Simultaneous alcoholic and acetic acid fermentation in pineapple juice with co-culture of yeast and acetic acid bacteria
Co-culture of yeast and acetic acid bacteria (AAB) is consortium which be useful on food and beverage fermentation. The various fermented beverages; alcoholic and non-alcoholic drinks, are obtained by these microbial communities and their interactions. The activities of co-culture of yeast...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mahasarakham University
2023-08-01
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| Series: | Food Agricultural Sciences and Technology (FAST) |
| Subjects: | |
| Online Access: | https://ph02.tci-thaijo.org/index.php/stej/article/view/249666/169662 |