Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production

Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production

This study aimed to isolate a thermotolerant acetic acid bacteria (AAB) strain from Zhenjiang aromatic vinegar (ZAV) and evaluate its potential as a starter culture for high-temperature solid-state vinegar fermentation. <i>Acetobacter pasteurianus</i> TCBRC 103 was successfully isolated...

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Bibliographic Details
Main Authors: Yuqin Wang, Shengkai Hua, Leyi Wang, Chunjia Bao, Xinnuo Chen, Xiang Wei, Yongjian Yu
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
Zhenjiang aromatic vinegar
solid-state fermentation
thermotolerant strain
<i>Acetobacter pasteurianus</i> TCBRC 103
aromatic compounds
Online Access:https://www.mdpi.com/2304-8158/14/5/719
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