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June 28, 2024Preventive Nutrition and Food ScienceOpen Access

Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars

Sang-Hun Won Yeong-Jun Kim Kyu-Taek Choi Jun-Su Choi Heui-Dong Park Sae-Byuk Lee

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Abstract

Here, we aimed to isolate an acetic acid bacterium that is suitable for the production of unripe

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Won et al. (2024) studied this question.

synapsesocial.com/papers/68e62c28b6db6435875be746 https://doi.org/10.3746/pnf.2024.29.2.220

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