The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Purple sweet potato makgeolli vinegar made using a 2-stage fermentation method was evaluated. The highest alcohol concentration was 4% in a growth medium containing Acetobacter aceti ATCC 15973. Purple sweet potato makgeolli vinegar (PMV) had higher pH and lower acidity values than rice makgeolli vinegar (RMV). The total polyphenol content was 327.14 mg of GAE/L and the DPPH radical scavenging activity...
Sugarcane juice (17 °Bx), the substrate of choice for vinegar production due to its high sugar content and easy availability was fermented to ethanol by Saccharomyces cerevisiae strain 35 producing 9.5 % (v/v) ethanol. This ethanol was used for vinegar production using immobilized cells of Acetobacter aceti AC1 (on wood shavings with cell to adsorbent ratio of 2:1) packed in an indigenously developed...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.