Applied and Environmental Microbiology · 1982 · 33 citations · 4 references
AgricultureFood ScienceMicrobiologyFermentation EngineeringFermentation ScienceFood MicrobiologyAcetic Acid FermentationAcidity ControlFermentation KineticsPh AnalysisPh ControlAcidification During FermentationAcidity Changes During FermentationAcidity During FermentationBrine FermentationPh Control In FermentationPh Effects On Enzyme ActivityPh Effects On Fermentation KineticsSoy Sauce Fermentation
The inhibitory activity of acetic acid on osmophilic yeasts (Saccharomyces rouxii and Torulopsis versatilis) used for the brine fermentation of soy sauce increased remarkably as the pH of the medium was lowered. This increased toxicity could not be attributed to a hydrogen ion effect alone.
4
Action of Acetic Acid on Food Spoilage Microörganisms
C. R. Fellers · Journal of Bacteriology · 1940 · 138 citations · Full text