The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development
Fruit vinegar is a beverage derived from fruits or fruit processing by-products through microbial fermentation. This vinegar possesses a distinctive flavor profile and contains bioactive compounds. It is typically produced using liquid fermentation technology. As consumer demand for the flavor quali...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/13/3/477 |
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