Food and Fermentation Industries >

2014 , Vol. 40 >Issue 03: 182 - 186,200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.038

Food and Fermentation Industries

Mechanism of production of pellicle by acetic acid bacteria and its effect on fermentation quality of vinegar

  • WEI Ran ,
  • ZHANG Bao-shan ,
  • LI Ya-wu ,
  • WANG Wei ,
  • LI Yi-wei
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Online published: 2014-03-25

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Abstract

The research progress on mechanism of production of pellicle by acetic acid bacteria,the effect of pellicle on fermentation vinegar quality,conditions for pellicle growing,and the domestic and international research focus on the pellicle in food field are represented in this paper. Its purpose is to provide reference to increase pellicle production and improve the methods of growing pellicle,further solve the problems of growing pellicle in the fermentation and develop high-value foods.

Key words： Acetobacter; fermentation; pellicle; mechanism

Cite this article

WEI Ran , ZHANG Bao-shan , LI Ya-wu , WANG Wei , LI Yi-wei . Mechanism of production of pellicle by acetic acid bacteria and its effect on fermentation quality of vinegar[J]. Food and Fermentation Industries, 2014 , 40(03) : 182 -186,200 . DOI: 10.13995/j.cnki.11-1802/ts.2014.03.038

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