Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production

Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production

Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low water activity, high osmotic pressure and high ace...

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Bibliographic Details
Main Authors: Ucrecia F. Hutchinson, Sivuyile Gqozo, Neil P. Jolly, Boredi S. Chidi, Heinrich W. Du Plessis, Maxwell Mewa-Ngongang, Seteno K. O. Ntwampe
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Foods
Subjects:
aeration
adsorption
balsamic-styled vinegar
cell immobilization
corncobs
non-<i>Saccharomyces</i> yeast
oak wood chips
Online Access:https://www.mdpi.com/2304-8158/8/8/303

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https://www.mdpi.com/2304-8158/8/8/303

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