Food and Fermentation Industries >

2010 , Vol. 36 >Issue 03: 117 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.03.033

Food and Fermentation Industries

Preliminary Discussion on Submerged Fermentation in Vinegar Production with High Acidity

  • Yang Hailin ,
  • Qi Zhengliang ,
  • Zhang Ling ,
  • Wang Wu
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Online published: 2010-03-25

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Abstract

This paper describes the current types of high-acidity vinegar and development at home and abroad. Research on fermentation technology of high-acidity vinegar from other countries and review on China's specific production conditions shed lights on some preliminary analysis and discussion about new strain selection method,innovations in fermentation process and improvements on equipment,etc. of China's high-acidity vinegar brewing.

Key words： high-acidity vinegar; strain selection; production process; equipment

Cite this article

Yang Hailin , Qi Zhengliang , Zhang Ling , Wang Wu . Preliminary Discussion on Submerged Fermentation in Vinegar Production with High Acidity[J]. Food and Fermentation Industries, 2010 , 36(03) : 117 -121 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.033

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