222
ssf for foods and beverages
manufacturers on the mainland of China. e conversion rate can
reach to 93%–95%.
8.1.2.2 Cultivation Methods for Acetobacter spp. e methods of cul-
tivation of seed culture for vinegar fermentation are classified into
solid- state cultivation and liquid- state cultivation.
Traditionally, micro organ isms from air, raw materials, qu were the
main sources of fermenting agents. High- quality vinegar fermenta-
tion mash is used as seed culture for the next batch. Now pure cul-
tures of Acetobacter spp. are commonly used in vinegar production by
modern manufacturing enterprises.
1. Liquid- state cultivation of the pure cultures. Culture medium is
composed of: yeast extract 1% and glucose 0.3%. 100 mL cul-
ture medium ...