the methods to utilize the liquid-preserved acetic acid bacteria during yielding vinegar were established, and the main factors affecting its acid yield were studied in this paper.
试验确定了液体保藏醋酸菌的应用方法,并对影响其产酸水平的因素进行了初步研究。
through investigating the characters of several acetic acid bacteria in citrus vinegar fermentation, qy7009 strain was obtained that was appropriate for citrus vinegar fermentation.
经过对几株醋酸菌在柑桔醋发酵过程中的性能进行测试,筛选出了适合柑桔醋发酵的qy7009菌株。
the lactobacillus, acetic acid bacteria and yeast that the method adopts can promote human development, improve the immunity and delay the body aging;