Using tea stalks, old tea leaves and edible alcohol as raw materials, and using Acetobacteria as starter, a kind of healthcare nutritious vinegar was produced.
以茶梗、茶末和陈茶（茶的副产物）及食用酒精为原料，醋酸菌为发酵菌种研制开发茶醋。
All the temperature, ethanol contents shaking speed and cell relative volumes affect the proliferation of immobilized Acetobacteria and the fermentation result.
发酵温度、发酵液酒精含量、摇床转速、固定化醋酸菌的相对装量影响固定化醋酸菌的增殖和发酵结果。
All the temperature, ethanol contents shaking speed and cell relative volumes affect the proliferation of immobilized Acetobacteria and the fermentation result.
发酵温度、发酵液酒精含量、摇床转速、固定化醋酸菌的相对装量影响固定化醋酸菌的增殖和发酵结果。
应用推荐