| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289070 | Food Microbiology | 2012 | 7 Pages |
Abstract
⺠First report describing the microbiota of the traditional persimmon fermentation. ⺠High diversity of yeast species during spontaneous alcoholic fermentation. ⺠Newly described AAB species with high acetification capacity. ⺠A. malorum and Ga. saccharivorans as putative starter culture for co-inoculation.
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Authors
C. Hidalgo, E. Mateo, A. Mas, M.J. Torija,