| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a mild vinegar having high acidity in which an alcohol concentration is lowered and ethyl acetate concentrate is lowered and the irritation is small by developing a fermentation method not causing deactivation of acetic acid bacterium and rapid foaming even when the vinegar has ≥10% acidity and <0.1 vol.% alcohol concentration. <P>SOLUTION: The method for producing the vinegar having high acidity comprises continuing fermentation while lowering production rate to 0.002%-0.08% until the acidity becomes ≥10% and alcohol concentration becomes ≤0.1 vol.% by using an acid-resistant acetic acid bacterium such as Acetobacter altoacetigenes MH-24 (FERM BP-491). <P>COPYRIGHT: (C)2004,JPO&NCIPI |
