Open AccessThermoresistant, Ethanol-Resistant and Acid-Resistant Properties of Acetic Acid Bacteria Isolated from Fermented Mango Alcohol
Author(s) -
Mariama Ciré Kourouma,
Malick Mbengué,
Ndèye Coumba Daga Sarr,
Khady Sarr,
Coumba Touré Kane
Publication year - 2022
Publication title -
advances in microbiology
Language(s) - English
Resource type - Journals
eISSN - 2165-3410
pISSN - 2165-3402
DOI - 10.4236/aim.2022.124014
Subject(s) - acetic acid , acetic acid bacteria , ethanol , fermentation , food science , alcohol , bacteria , context (archaeology) , chemistry , biology , biochemistry , paleontology , genetics