Survival of acetic acid bacteria in tuba subjected to different pasteurization temperatures

The present study experimentally investigated the effects of temperature and pasteurization time on the survival of acetic acid bacteria (AAB) in tuba. Tuba was pasteurized at temperatures of 52° C, 54° C, 56° C, 58° C, 60° C, and 62° C for I minute to I 0 minutes at I minute intervals. Afterwards,...

Descrición completa

Detalles Bibliográficos

Autor Principal:	Orbeta, Jan Adrian B (Author)
Outros autores:	Peralta, Justin Godfred B. (adviser.)
Formato:	Thesis
Idioma:	inglés
Subjects:	Acetobacter. Acetic acid bacteria. Pasteurization > Philippines. Fermented beverages > Philippines. Tuba (Alcoholic beverage).
Acceso en liña:	Available for University of the Philippines Diliman via Digital Archives. Click here to access