制得的果醋风味纯正，并具有水果的香味，是一种价值较高的营养保健型果醋。

The fruit vinegar had a good flavor with fruit aroma and was a kind of health fruit vinegar.

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在液态深层制醋中，通过高粱、大米的混合投料，较好的解决了纯大米原料在醋酸发酵中产生泡沫的问题。

A mixed materials of sorghum and rice was used in vinegar production by submerged fermentation, which could solve the foaming problem caused by using rice as a raw material only.

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以锌为催化剂由乳酸的低聚物裂解制得单体丙交醋，再由二乙基锌引发开环聚合得到高分子量的聚乳酸。

With the Zinc as the catalyst, lactide monomer was obtained by decomposition of low polymer. With the zinc diethyl as the catalyst, the lactide was polymerized to Poly(DL-lactic acid).

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