Zusammenfassung
Gärungsessig wird biotechnologisch durch Oxidation von Ethanol zu Essigsäure gewonnen. Dies wird durch die Tätigkeit von Mikroorganismen der Gattungen Acetobacter und Gluconobacter vollzogen.
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© 2004 Springer-Verlag Berlin Heidelberg
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Schmidt, KH. (2004). Gärungsessig. In: Heiss, R. (eds) Lebensmitteltechnologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55577-0_39
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DOI: https://doi.org/10.1007/978-3-642-55577-0_39
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-62447-6
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