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Hidalgo et al., 2012 - Google Patents

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki)

Hidalgo et al., 2012

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Document ID
5053642476568359789
Author
Hidalgo C
Mateo E
Mas A
Torija M
Publication year
Publication venue
Food microbiology

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Persimmon (Diospyros kaki) is a seasonal fruit with important health benefits. In this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (AAB) isolated from the alcoholic …
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    • C12N1/00Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/14Fungi Culture media therefor
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    • C12G1/00Preparation of wine or sparkling wine
    • C12G1/02Preparation of must from grapes; Must treatment and fermentation
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    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by straight fermentation
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