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Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid
(Elsevier, 2015)
Strawberry surpluses, which may account for about 20% of the whole production, could bean example of what is happening with other fruits. This surplus is largely transformed intostrawberry purée which, although is especially ...
Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid
(Elsevier, 2016)
Modern societies produce massive surpluses of food, by-products and wastes that increase the interest for their revalorization. This work examines the use of a culture of Gluconobac-ter japonicus CECT 8443, without pH ...
An approach for estimating the maximum specific growth rate of Gluconobacter japonicus in strawberry purée without cell concentration data
(Elsevier, 2016)
The estimation of the maximum specific growth rate ( max) for non-readily culturable bacteria, growing on complex media containing suspended solids, is a difficult task considering the important problems in obtaining ...