Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar
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DOI: 10.3390/fermentation9050423
Abstract: Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to… read more here.
Keywords: multiple aab; grain vinegar; traditional grain; aab ... See more keywords