Title: Isolation and identification of excellent acetic acid bacterium for fruit vinegar production
Abstract: Using dilution plate method,an excellent acetic acid bacterium G-7 was isolated from natural fermented apple vinegar.The acetic acid yield of G-7 was 35.55 g/L and its characteristics were stable after 5 generations.Strain G-7 reduced acetic acid slowly and produced ester at a content of 0.826 g/L.The optimum fermentation temperature for G-7 was 32℃.Besides,strain G-7 had good ability on alcohol and acid resistance.It was primarily identified as Acetobacter rancens.
Publication Year: 2007
Publication Date: 2007-01-01
Language: en
Type: article
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