Selection of Thermotolerant and Non Overoxydative Acetic Acid Strains for Cost Effective Vinegar Production
N’guessan Yevi Delphine, Akpa Essoh Eric, Goualie Gblossi Bernadette, Yao Wilfried & Samagaci Lamine · Journal of Advances in Biology & Biotechnology · 2023
The aim of this study was to select thermotolerant acetic acid bacteria with no overoxidation ability that would be useful for low-cost vinegar production. Acetic bacteria were isolated from palm wine and mango pulp after 3 to 5 days of fermentation. The isolates were first chara...
Open access
Research Article
10.9734/jabb/2023/v26i4631