Audited Supplier
AAB
Yes
ISO
Brown
Coenzyme
Promote Digestion and Appetite
Solid
YUEXIANG
500g, 1kg 25kgs Per Bag
Bacteria
Weifang
Product Description
Acetic acid bacteria
Acetobacter Xylinum
1: After ripening
It can be divided into two kinds: salt aging and sealed aging.
The ethanol content is less than 15%,
Literature review PH is greater than 2.5, less than 8.0, preferably 6-8.
Literature Review The temperature is 10-43ºC, preferably 20-43ºC,
Open aerobic state
5--7 days
Ethanol is oxidized to ace tal dehyde, which in turn produces acetic acid.
Usage and dosage:
At the end of the alcohol fermentation section.
1: Dilute the acetic acid bacteria with water and evenly spread it into the fermentation material, and evenly stir the amount is 1%. You can also add water and mix it into a small amount of wheat bran, and then add it into the fermentation material after soaking it with water.
2: Maintain 20-43 ºC, keep humidity around 55%, fermentation for 5-15 days (the lower the temperature, the longer the time). After the acidity reaches the maximum value with PH test paper, acetic acid fermentation is finished. If it is liquid aerated fermentation, the fermentation can be done in 3 to 4 days. In the normal temperature fermentation process, pay attention to frequently stirring or stirring to keep the moist state.
Because acetic acid bacteria are aerobic bacteria, the fermentation process, can not be sealed container, can be sealed with multiple layers of gauze, cover with a loosely sealed cover, and after turning sealed. At the end point of acetic fermentation, when the PH is less than 3, the acidity of tasting or testing does not increase, and there is no or almost no wine flavor, the acetic fermentation is over. After acetic acid fermentation, 2%-3% salt is added to end the fermentation to prevent the peroxidation of acetic acid (that is, acetic acid bacteria continue to oxidize acetic acid to produce carbon dioxide and water when the ethanol substrate is basically exhausted), and then it is sealed for a period of time to be used for maturing or aging and stored for consumption.
When it is necessary to eat, you can add 5 times as much water as the raw material, soak for more than 24 hours, the vinegar filling for food.
Storage: dry at 0--4ºC.
Acetobacter Xylinum
| Brand | YUEXIANG |
1: After ripening
It can be divided into two kinds: salt aging and sealed aging.
The ethanol content is less than 15%,
Literature review PH is greater than 2.5, less than 8.0, preferably 6-8.
Literature Review The temperature is 10-43ºC, preferably 20-43ºC,
Open aerobic state
5--7 days
Ethanol is oxidized to ace tal dehyde, which in turn produces acetic acid.
Usage and dosage:
At the end of the alcohol fermentation section.
1: Dilute the acetic acid bacteria with water and evenly spread it into the fermentation material, and evenly stir the amount is 1%. You can also add water and mix it into a small amount of wheat bran, and then add it into the fermentation material after soaking it with water.
2: Maintain 20-43 ºC, keep humidity around 55%, fermentation for 5-15 days (the lower the temperature, the longer the time). After the acidity reaches the maximum value with PH test paper, acetic acid fermentation is finished. If it is liquid aerated fermentation, the fermentation can be done in 3 to 4 days. In the normal temperature fermentation process, pay attention to frequently stirring or stirring to keep the moist state.
Because acetic acid bacteria are aerobic bacteria, the fermentation process, can not be sealed container, can be sealed with multiple layers of gauze, cover with a loosely sealed cover, and after turning sealed. At the end point of acetic fermentation, when the PH is less than 3, the acidity of tasting or testing does not increase, and there is no or almost no wine flavor, the acetic fermentation is over. After acetic acid fermentation, 2%-3% salt is added to end the fermentation to prevent the peroxidation of acetic acid (that is, acetic acid bacteria continue to oxidize acetic acid to produce carbon dioxide and water when the ethanol substrate is basically exhausted), and then it is sealed for a period of time to be used for maturing or aging and stored for consumption.
When it is necessary to eat, you can add 5 times as much water as the raw material, soak for more than 24 hours, the vinegar filling for food.
Storage: dry at 0--4ºC.
