Products

Blend for the production of Vinegar

Product Information

Cat #

MCLX0528

Product Type

Strains

Microbial Blends

Product Method

Fermentation

Composition

Aspergillus niger, trace elements

Appearance

Powder

Feature

High activity

Effect

Function

1. Improve the alcohol conversion rate to increase the output.
2. Improve flavor of the final product.

Size

Customizable

Application

Food Industry

Use Recommendations

The optimal temperature is 34-36°C.

Use Levels

0.0005

Warnings

Storage

Store in a cool and dry place below 20°C.

Shelf Life

12 months

Shipping

Timely shipping by optional means

Description

This product uses Aspergillus niger as the main raw material and is an ideal choice for producing high-quality vinegar. The strains are produced by advanced fermentation processes, with high activity and strong stability. This blend is formulated to enhance the fermentation process, resulting in a rich and flavorful vinegar product.

For Research Use Only.

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