Search Results for: Substitutes for vinegar obtained from acetic acid
from yeast fermentation of various sugars. lactic acid, acetic acid and organic acid are products of bacteria action; citric acid, d-gluconic acid, coffee, tea, cabbage & cucumber and yeasts are some of the products obtained from fermentation. the worldwide demand for biotech products is the only indication
. parameters affecting the development of lactic acid bacteria in wines . stimulation of bacterial growth and of the malo-lactic fermentation bacterial spoilage of wines a. spoilage by lactic acid bacteria b. spoilage by acetic acid bacteria . taxonomy, ecology . effect of the metabolism of acetic acid...
https://niir.org/books/book/handbook-on-small-medium-scale-industries-biotechnology-products/isbn-9788178331713/zb,,18bad,a,0,0,a/index.html