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1.Research about thermostability of Acetobacter Acetic in Shanxi Super-Mature Vinegar
山西老陈醋醋酸菌耐热性的研究收藏指正
2.The oil sprinkles over the chili, the black pepper, again with some mature vinegar, that is the local traditional dainty.
油泼辣子，胡椒面儿，再多倒些老陈醋，那个道不出的滋味只有享用者晓得。收藏指正
3.The result indicated this craft surpasses the traditional methd obviously, the acidity of mature vinegar unfiltered and the amount of vinegar from mixed raw material average to 4.75 g/100ml and 3.34 kg/kg, improved by 31.2% and 30.0% separately . Besides,the brewing cycle had been reduced 6 days.
结果表明前稀后固法工艺明显优于传统固态发酵工艺,成熟醋醅酸度及混合原料出醋率平均达到4.75g/100ml和3.34kg/kg,分别提高31.2%和30.0%,而且酿造食醋周期缩短了6d。收藏指正
4.Results as follows:One: Shanxi Super-Mature Vinegar contained protein 76.18%, amylum 5.3%, the cells number2.60 × lO~(6) per milliliter and bacteria amount 34 per ml , most of which were bacillus, a little of which were other bacteria , taking one colony to observe by speculum.
1．山西老陈醋沉淀中蛋白质含76.18％，淀粉含5.3％，沉淀液中的细菌细胞数为2.60×10~6个／ml，细菌总数为34个／ml，挑取单菌落进行镜检大多数为芽孢菌，少数为其它细菌。收藏指正
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