摘要
介绍了酒精发酵与醋酸发酵对保健醋及饮料品质的影响，同时探讨了海带去腥方法，并对优势醋酸菌的种、亚种作了鉴定。
The influence of alcoholic fermentation and acetic acid fermentation on the quality of health vinegar and drink,the de-odorizing method for kelp and some other questions are studied in the paper.
出处
《饮料工业》
1998年第6期12-15,共4页
Beverage Industry
关键词
酒精发酵
醋酸发酵
菌种
调配
保健醋
alcoholic fermentation,acetic acid fermentation,formulation
