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Isolation of Acetobacter persici DS1 from Over-ripened Sapodilla Fruit as a Potential Strain for Fruit Vinegar Production

Microbial Biosystems

Deepansh Sharma, Neha Mani Tripathi, Gajender Kumar Aseri Kumar Aseri, Amit kumar Jain, Jasmeet Kaur, Deepti Singh

Keywords
Isolation (microbiology)
Strain (injury)
Horticulture
Acetobacter
Biology
Food science
Chemistry
Fermentation
Microbiology
Anatomy
Sustainable Development Goals (SDG)
Zero hunger
2025
Article
Publisher

Arab Society for Fungal Conservation

2-Y Citation Average

0.806

DOI

https://doi.org/10.21608/mb.2025.310511.1141

Language

en

Isolation of Acetobacter persici DS1 from Over-ripened Sapodilla Fruit as a Potential Strain for Fruit Vinegar Production

Isolation of Acetobacter persici DS1 from Over-ripened Sapodilla Fruit as a Potential Strain for Fruit Vinegar Production

Microbial Biosystems

Deepansh Sharma, Neha Mani Tripathi, Gajender Kumar Aseri Kumar Aseri, Amit kumar Jain, Jasmeet Kaur, Deepti Singh

Keywords
Isolation (microbiology)
Strain (injury)
Horticulture
Acetobacter
Biology
Food science
Chemistry
Fermentation
Microbiology
Anatomy
Sustainable Development Goals (SDG)
Zero hunger
2025
Article
Publisher

Arab Society for Fungal Conservation

2-Y Citation Average

0.806

DOI

https://doi.org/10.21608/mb.2025.310511.1141

Language

en