Diluted apple juice concentrate was fermented to get apple cider,which was then fermented with Shenmai 112-7~# Acetic Acid Bacterium to give apple cider vinegar.

Optimization of Selective Medium for Acetobacter and Separate of Good Strains;

41 acetobacter as strain, and factors affecting on acetic acid fermentation processing such as fermentation temperature, inoculums amount, initial alcohol degree, initial total acidity and dissolved oxygen were studied.

Selection of optimum mutagen for Acetobacter;

Fermentation kinetics of immobilized Acetobacter;

Different mutagens study on the mutagenicity of Acetobacter;

Genetics Classification and Identification and Production Capability of Acetobacter Acetic from the Fermenter of Shanxi Super-Mature Vinegar;

In this paper,30 acetobacter acetics were separated from Hexi savory vinegar,and 5 fine acetobacter acetics were selected by adopting the changing colour circle method.

The acid content fermented by Kloeckera apiculata and Acetobacter aceti together was 33% higher than that of separated fermentation.

The specific growth rates of Acetobacter aceti IAM1802 and M23 are correlated with inhibitor acetic acid and dissolved oxygen concentrations by an extended Monod kinetics model.

Two superior acetobacter acetis are obtained by separation and screening acetobacter aceti in the state of liquid vinegar.