Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study
In the present study, we aimed to determine the cause of surface film formation in three rice vinegars fermented using the traditional static fermentation method. The pH and total acidity of vinegar were 3.0–3.3 and 3.0–8.7%, respectively, and acetic acid was the predominant organic acid present. Co...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-02-01
|
| Series: | Mycobiology |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/12298093.2019.1575585 |