Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent

The invention discloses a method for strengthening traditional solid fermentation of vinegar by a mixed agent, and belongs to the technical field of food fermentation. The invention further discloses lactobacillus helveticus and application thereof. The lactobacillus helveticus is separated from tra...

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Bibliographische Detailangaben
Hauptverfasser:	SONG JIA, WANG MIN, XIA MENGLEI, YANG SHUAI, ZHENG YU, LUO JIANMEI, FU CHUANXUE
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY ITS PREPARATION METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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