Browsing Department of Food Science & Technology by Subject "Simultaneous vinegar production"

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Study on possibility of the use of Kluyveromyces marxianus DMKU3 (tropical yeast) and thermoadapted Acetobacter pasteurianus TH3 in simultaneous vinegar production at higher temperature.

Perumpuli, P.A.B.N.; Hirohide, Toyama (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2021-05-06)

Increasing temperature in recent years poses a substantial influence on fermentation industries and thus, huge cooling systems are required to maintain the optimum temperature leading to additional cost of production. In ...

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