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Acetic acid bacteria for the production of Vinegar

 Product Information

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
For Research Use Only.
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