Biological Characteristics and Research Status of Acetic Acid Bacteria for Fruit Vinegar Brewing

• 作者: Jinghong WANG
• 来源期刊: 农业生物技术:英文版
• 学科: 医学
• 关键词: FRUIT VINEGAR Acetic ACID BACTERIA BIOLOGICAL characteristics
• 年，卷（期）: 2019,（6）
• 页码范围: 68-69
• 页数: 2页
• 分类号: R28

摘要

Fruit vinegar is a new beverage emerging in recent years because of its rich nutrition. At present, acetic acid bacteria are main strains used in the fruit vinegar production. Acetic acid bacteria are a general term for a class of bacteria that can oxidize ethanol to acetic acid. This paper mainly summarized the biological characteristics and research status of acetic acid bacteria for fruit vinegar brewing, in order to provide a theoretical basis for the selection of high-quality acetic acid bacteria for fruit vinegar brewing.