المؤلفون: Ulisses de Pádua Pereira, Morsyleide de Freitas Rosa, Leonel Vinicius Constantino, Wilma Aparecida Spinosa, Roberta Torres Chideroli, Rodrigo José Gomes, Paula C. S. Faria-Tischer, Cesar A. Tischer

المصدر: Food Technology and Biotechnology
Volume 59
Issue 4
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 432-442 (2021)

مصطلحات موضوعية: biology, Chemistry, bacterial isolation, General Chemical Engineering, microbial polysaccharide, izolacija bakterija, octeno vrenje, nusproizvodi uzgoja soje, mikrobni polisaharidi, fizikalno-kemijske značajke, acetic fermentation, soybean co-product, High capacity, TP368-456, physicochemical characterization, biology.organism_classification, Food processing and manufacture, Industrial and Manufacturing Engineering, Acetic acid, chemistry.chemical_compound, Bacterial cellulose, Food science, Original Scientific Papers, TP248.13-248.65, Bacteria, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69ab5a31ad3820b6b07d332ea073887f
https://doi.org/10.17113/ftb.59.04.21.7148

المؤلفون: Lucas Caldeirão Rodrigues Miranda, Rodrigo José Gomes, José Marcos Gontijo Mandarino, Elza Iouko Ida, Wilma Aparecida Spinosa

المصدر: Food Technology and Biotechnology
Volume 58
Issue 1

مصطلحات موضوعية: vinegar, acetic acid fermentation, soybean molasses, by-product of soybean processing, ocat, octeno vrenje, sojina melasa, nusproizvod obrade soje

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______951::1dc0710838909f6d4aad06a6818953ef
https://hrcak.srce.hr/237584

Additional Titles: Komagataeibacter intermedius V-05, bakterija octenog vrenja izolirana tijekom industrijske proizvodnje octa, s velikom sposobnošću proizvodnje bakterijske celuloze u podlozi od sojine melase

المؤلفون: Gomes, Rodrigo José, de Sousa Faria-Tischer, Paula Cristina, Tischer, Cesar Augusto, Constantino, Leonel Vinicius, de Freitas Rosa, Morsyleide, Chideroli, Roberta Torres, de Pádua Pereira, Ulisses, Spinosa, Wilma Aparecida

المصدر: Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 59; Issue 4

مصطلحات الفهرس: bacterial isolation; acetic fermentation; soybean co-product; microbial polysaccharide; physicochemical characterization, izolacija bakterija; octeno vrenje; nusproizvodi uzgoja soje; mikrobni polisaharidi; fizikalno-kemijske značajke, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/268124
https://hrcak.srce.hr/file/389278
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.59.04.21.7148

Additional Titles: Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar

المؤلفون: Lucas Caldeirão Rodrigues Miranda, Rodrigo José Gomes, José Marcos Gontijo Mandarino, Elza Iouko Ida, Wilma Aparecida Spinosa

المصدر: Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 58; Issue 1

مصطلحات الفهرس: ocat; octeno vrenje; sojina melasa; nusproizvod obrade soje, vinegar; acetic acid fermentation; soybean molasses; by-product of soybean processing, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/237584
https://hrcak.srce.hr/file/345050
https://hrcak.srce.hr/file/345049
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.58.01.20.6292