METHOD FOR PRODUCING VINEGAR

FERMENTED APPLE COMPOSITION

composition and its application in foods

FERMENTED CELLULOSE-CONTAINING VINEGAR AND PRODUCTION METHOD THEREOF

BUFFERED VINEGAR PRODUCTS WITH REDUCED COLOR, ODOR, AND FLAVOR AND METHODS OF PRODUCING THE SAME

Fermented Apple Product Containing Great Quantity of Calcium Ion

Stain M 2016785 producing high concentration of β-phenylethanol and application thereof

High-acidity vinegar and method for producing the same

Method of initiating acetic fermentation under industrial conditions

Gene involved in quorum-sensing system of acetic acid bacterium, acetic acid bacterium bred by modification of the gene and method for production of vinegar by using the acetic acid bacterium

Gene associated with foam formation in acetic acid bacterium, acetic acid bacterium modified to reduce foam formation, and a method for producing vinegar by culturing an acetic acid bacterium modified to reduce foam formation

Alcohol dehydrogenase gene of acetic acid bacterium

Gene improving temperature-tolerance of acetic acid bacterium, acetic acid bacterium bred using the gene and process for producing vinegar using the acetic acid bacterium

Gene involved in growth-promoting function of acetic acid bacteria and uses thereof

Gene participating in acetic acid tolerance, acetic acid bacteria bred using the gene, and process for producing vinegar with the use of the acetic acid bacteria