vinegar fermentation
1.Through investigating the characters of several acetic acid bacteria in citrus vinegar fermentation, QY7009 strain was obtained that was appropriate for citrus vinegar fermentation.
3.The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.
4.This paper describes the instivegation of watermelon vinegar production by using alcohol fermentation of immobilized yeast and acetic acid fermentation of immobilized acetobacter.
5.Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
6.Using molasses as raw material, a colorless, clear and transparent, precipitation free, soft sour and good flavor white vinegar was produced with submerged fermentation, and filtration decoloring treatment.
9.Citrus fruit vinegar was a new type of health drink. It used juice,then formed by alcohol fermentation and acetic acid fermentation.
