Effect of partially hydrolyzed tamarind gum addition on the quality of Chaenomeles speciosa fruit vinegar
In this study, using Chaenomeles speciosa as raw material, the proliferative effect of partially hydrolysed tamarind gum (PHTG) on 6 strains of Lactobacillus was determined, Lactobacillus rhamnosus was selected for ethanol co-fermentation with yeast, meanwhile Acetobacter pasteuranus subsp. pasteura...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-168.pdf |
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