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。

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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。

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