Research on vinegarfermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter SPP.
固定化酵母菌和醋酸杆菌发酵食醋工艺研究。
2
The hawthorn is the main material and the fermentation carried out by alcohol fermentation and vinegarfermentation which were conducted by the way of bottom fermentation.
以山楂为原料用液体发酵法进行酒精发酵、 醋酸发酵制备山楂果醋。
3
Through investigating the characters of several acetic acid bacteria in citrus vinegarfermentation, QY7009 strain was obtained that was appropriate for citrus vinegarfermentation.