The key techniques in the analysis of caproic acid fermenting liquid and organic acids in yellow water are effective distilling of organic acids and the consequent analytic methods.

Optimization of acetic acid fermentation parameters for production of persimmon vinegar;

For the acetic acid fermentation, the best temperature, inoculum size of acetic acid bacillus and stirring times were 34 ℃, 0.

After cellulose enzymolysis,processed roots of Lentinus Edodes undergo the alcohol fermentation and acetic acid fermentation to produce vinegar.

Research on rice bran decomposition by amylase and its application in lactic acid fermentation;

Study on enzymatic hydrolysis using soybean straw and L-lactic acid fermentation;

Studied on lactic acid fermentation with a strain lactobacillus sp. using steam explosion pretreatment lignocellulose material;