| vinegar production from togolese local variety mangovi of mango mangifera indica linn. (anacardiaceae). | the present study aimed to access for the physiochemical parameters of vinegar production through togolese local variety mangovi of mango mangifera indica juice fermentation. the juice was fermented successively by saccharomyces cerevisisae and acetic bacteria. the levels of ethanol and acetic acid in the juice during the production of vinegar were monitored by gas chromatography and titrimetry methods, respectively. the physiological state of the yeast saccharomyces cerevisiae l2056 was determi ... | 2010 | 20437702 |