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Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar |
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| Authors: | W Krusong S Kerdpiboon A Jindaprasert S Yaiyen S Pornpukdeewatana S Tantratian |
| Affiliation: | 1. Fermentation Technology Division, Faculty of Agro‐Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand;2. Food Science and Technology Division, Faculty of Agro‐Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand;3. Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand |
| Abstract: | |
| Keywords: | calcium chloride cell‐wall thickness cis‐vaccenic acid high temperature acetification improved production economics membrane‐bound enzyme |
