Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the t...

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Bibliographic Details
Main Authors: Sulhee Lee, Jin-A Lee, Gwi-Gun Park, Jae-Kweon Jang, Young-Seo Park
Format: Article
Language:English
Published: MDPI AG 2017-08-01
Series:Molecules
Subjects:
semi-continuous fermentation
vinegar
onion
Acetobacter orientalis
Saccharomyces cerevisiae
two-stage fermentation
Online Access:https://www.mdpi.com/1420-3049/22/8/1313

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https://www.mdpi.com/1420-3049/22/8/1313

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