Production of Barley malt vinegar by immobilization technique

By:

Navneet

Material type: Text

TextPublication details: Ludhiana PAU 2013Edition: MicrobiologyDescription: 29cm;138Subject(s):

DDC classification:

T663.33 P51P

Summary: The present studies for production of malt vinegar by immobilization technique involved isolation, identification and molecular characterization of the acetic acid bacteria. Based on the physiological and the biochemical tests, the isolate identified as G

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T663.33 P51P (Browse shelf(Opens below))	Not for loan		251374

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Previous	T 663.33 B51P Preparation of ginger and garlic fortified vinegars from grape juice and determination of their in vitro antioxidant potential	T 663.33 B51P Preparation of ginger and garlic fortified vinegars from grape juice and determination of their in vitro antioxidant potential	T663.33 N29C Characterization of nariginase enzyme for production of debittered low alcoholic naturally carbonated kinnow beverage	T663.33 P51P Production of Barley malt vinegar by immobilization technique	T 663.33 P51P Production of Barley malt vinegar by immobilization technique	T 663.33 S13P Production of malt vinegar and its antioxidant potential	T 663.33 S13P Production of malt vinegar and its antioxidant potential	Next

The present studies for production of malt vinegar by immobilization technique involved isolation, identification and molecular characterization of the acetic acid bacteria. Based on the physiological and the biochemical tests, the isolate identified as G

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