Production of highly concentrated vinegar in fed-batch culture
Production of highly concentrated vinegar in fed-batch culture
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DOI：
10.1023/a:1005639030971
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发表时间：
2000-03-01
影响因子：
2.7
通讯作者：
Berraud, C
中科院分区：
文献类型：
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作者：
Berraud, C
通过补料分批发酵获得170 g乙酸l（-1）的醋。醋酸菌生长至120 g醋酸l（-1）的限度。超过此值，细胞总数，约。10（8）m（-1），系统性降低，与发酵参数无关。
Vinegars of 170 g acetic acid l(-1) were obtained by fed-batch fermentation. Acetobacter grew up to a limit of 120 g acetic acid l(-1). Beyond this value, the total number of cells, approx. 10(8) m(-1), decreased systematically irrespective of fermentation parameters.