Multi-microorganism solid-state fermentation (SSF) is a traditional technique to produce
fermented foods. However, the fermentation kinetics is difficult to establish due to the …

The microbial community plays an important role on the solid-state fermentation (SSF) of
Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are …

Chinese vinegar solid-state fermentation (SSF) has been using traditional manual operation
(TO) for a long history. Recently, mechanical operation (MO) is being applied. However, the …

Solid-state acetic acid fermentation (AAF), a natural or semi-controlled fermentation process
driven by reproducible microbial communities, is an important technique to produce …

Qishan vinegar is a typical Chinese fermented cereal product that is prepared using
traditional solid-state fermentation (SSF) techniques. The final qualities of the vinegar …

Abstract Background The traditional Sichuan Sun-dried vinegar (SSV) with unique flavor
and taste is believed to be generated by the solid-state fermentation craft. However, how …

Lactic acid bacteria (LAB) are essential microbiota for the fermentation and flavor formation
of Shanxi aged vinegar, a famous Chinese traditional cereal vinegar that is manufactured …

Implementing of high strength vinegar fermentation is still the mission of vinegar producers.
The aim of this study was to carry out high acidity vinegar fermentation efficiently based on …

Zhenjiang aromatic vinegar is one of the most famous Chinese traditional vinegars. In this
study, change of the microbial community during its fermentation process was investigated …

Shanxi aged vinegar is a famous traditional Chinese vinegar made from several kinds of
cereal by spontaneous solid-state fermentation techniques. In order to get a comprehensive …