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Biologics

Acetic acid bacteria for the production of Vinegar

 Product Information

Cat #
MCLX0527
Product Type
Raw material
Applications
Food Industry
Size
Customizable
Recommendation
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.
Storage
Store in a cool and dry place.
Shelf Life
12 months
Appearance
Powder
Strains
Acetic acid bacteria
Use Levels
0.01
Use Recommendations
The container cannot be sealed during the Acetic acid fermentation process.
Shipping
Timely shipping by optional means
Product Method
Fermentation
Feature
High activity

 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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