Products

Acetic acid bacteria for the production of Vinegar

Product Information

Cat #

MCLX0527

Product Type

Strains

Acetic acid bacteria

Product Method

Fermentation

Composition

Appearance

Powder

Feature

High activity

Effect

Function

The presence of Acetic acid bacteria is essential for the production of vinegar, as they are responsible for the conversion of alcohol to acetic acid. This process not only imparts flavor to the vinegar but also inhibits the growth of harmful microorganisms.

Size

Customizable

Application

Food Industry, Vinegar production

Use Recommendations

The container cannot be sealed during the Acetic acid fermentation process.

Use Levels

0.01

Warnings

Storage

Store in a cool and dry place.

Shelf Life

12 months

Shipping

Timely shipping by optional means

Description

Acetic acid bacteria are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. Acetic acid bacteria play a crucial role in the food industry, particularly in the production of vinegar. The strains are produced by advanced fermentation processes, with high activity and strong stability.

For Research Use Only.

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