HIGHLIGHTS
- who: Assiu00e8tta Ouattara and colleagues from the Laboratoire de Microbiologie et de Biotechnologies Microbiennes (LAMBM), Centre de Recherche en Sciences Biologiques have published the Article: Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso, in the Journal: (JOURNAL)
- what: To reduce this phenomenon, this study was conducted to produce vinegar from mango fruits using indigenous acetic acid bacteria.
- how: Showed that pH alcoholic and acetic acid contents of were respectively 2.97% 7% and 4.54% g/ml respectively by and 3.02% 7% and 4 . . .
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