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  1. No Access

    Article

    Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar

    There are two steps (alcoholic fermentation and acetic acid fermentation) in the production of fruit vinegar by liquid fermentation. The yeast alcoholic fermentation step plays an important role in the quality...

    Qing Liu, **ngjiang Li, Congcong Sun, Qiaoyun Wang, Hongli Yao, Wei Yang… in 3 Biotech (2019)

  2. No Access

    Article

    Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity

    Acetobacter pasteurianus JST-S was screened from solid fermented grains of vinegar in China, identified by molecular analysis, and used for the production of purple sweet potato vinegar u...

    Xuefeng Wu, Hongli Yao, **nmin Cao, Qing Liu, Lili Cao, Dongdong Mu… in 3 Biotech (2017)