Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations

• 1 January 1989
• journal article
• biotechnology
• Published by Springer Nature in Applied Microbiology and Biotechnology
• Vol. 30  (1) , 47-52
• https://doi.org/10.1007/bf00255995

Abstract

Keywords

• GLUCOSE
• ACETIC
• FERMENTATION
• AGAR
• ACETIC ACID