Loading…

Date Vinegar: First Isolation of IAcetobacter/I and Formulation of a Starter Culture

There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic acid (

Saved in:
Bibliographic Details
Published in:Foods 2024-05, Vol.13 (9)
Main Authors: Al-Kharousi, Zahra S, Al-Ramadhani, Zainab, Al-Malki, Fatma A, Al-Habsi, Nasser
Format: Article
Language:English
Subjects:
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic acid (
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13091389