Results 21 to 30 of about 11,615 (169)
Agritepa, 2022 Vinegar is a condiment made from sugar-containing materials through an alcoholic fermentation process followed by acetic acid fermentation. The principle in making vinegar is alcoholic fermentation and acetic acid fermentation.
Fitri Ida yanti +1 more
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Production and quality evaluation of vinegar from mango
Cogent Food & Agriculture, 2017 Post-harvest losses of fruits and vegetables are very critical in developing countries and processing excess fruits into vinegar which can be used for preservation of some foods and snacks is a helpful strategy in reducing these losses.
Abiodun Omowonuola Adebayo-Oyetoro +4 more
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Foods, 2023 Acetobacter pasteurianus is always used to brew vinegar because of its ability of producing and tolerating a high concentration of acetic acid. During vinegar fermentation, initial acetic acid contributes to acetic acid accumulation, which varies with ...
Tian Li +5 more
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Journal of Academia, 2021 Pseudomonas aeruginosa and Staphylococcus aureus are types of bacteria known to cause bacterial keratitis. Pseudomonas aeruginosa causes bacterial keratitis by adhering to the surface of the contact lenses, when the P.
Nur Aisyah Atikah Alizan +1 more
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Indonesian Journal of Chemical Analysis, 2021 Nata termasuk makanan yang mempunyai morfologi dengan tekstur kenyal, warna putih, agak transparan, aromanya asam dan memiliki rasa tawar atau sedikit manis.
Aurelia Urbaninggar, Siti Fatimah
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Journal of Academia, 2021 Bacteria of the genus Komagataeibacter are described to be the most noteworthy for having several of its species being efficient and strong cellulose producers. The 16S ribosomal RNA (rRNA) gene analysis is often used for the identification and taxonomic
Nur Aisyah Atikah Alizan +1 more
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Analysis of kombucha microflora and the isolation and identification of dominant bacteria
Shipin yu jixie, 2022 Objective: To understand bacterial composition and obtain isolated fermentative strains found in kombucha. Methods: The bacterial composition and dominant strains were analyzed using 16S rDNA high-throughput sequencing technology and traditional ...
XU Su-yun +4 more
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PENGARUH PERBEDAAN KONSENTRASI Acetobacter xylinum TERHADAP KUALITAS NATA DE BANANA SKIN [PDF]
, 2023 Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan konsentrasi Acetobacter Xylinum terhadap kualitas Nata de Banana dari limbah kulit buah pisang raja.
Nur Rohmah Tria Romadhoni +4 more
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The Pan African Medical Journal, 2017 BACKGROUND: ogi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked ogi is normally administered to diarrhoea patients to reduce the frequency of stooling.
Ayorinde Oluwatobiloba Afolayan +2 more
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Acetobacter aceti Fast Identification by Real Time PCR in Spoiled Wine Samples
Scientific Papers Animal Science and Biotechnologies, 2023 Wine is a beverage made from grape berries. However, without the help of beneficial microorganisms, fermentation and producing of good wine is not possible.
Attila Kántor +2 more
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