The Fermentation Production of Vinegar
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چکیده
A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium con taining at least 4 w/v. 9% of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been iso lated and used for the fermentation production of vine gar without undertaking the conventional inoculation process using the prior art seed vinegar to provide a high-quality vinegar of high acetic acid concentration such as white vinegar, with high production efficiency.
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