对柿子醋酸饮料的发酵工艺进行了研究。
To exploit persimmon resources, the fermentation technology of persimmon vinegar drink was studied.
以灵芝培养液为主要基质，添加适量酒精以固定化醋酸菌发酵灵芝醋酸饮料。
Ganoderma lucidum vinegar beverage was fermented by adding proper alcohol into Ganoderma lucidum liquid to immobilize Acetobacter SPP.
研究了废啤酒醋酸发酵的工艺及醋饮料的配方。
The technology for the acetic acid fermentation of by-beer and the formula for vinegar beverage are studied.
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