| 摘要 |
PROBLEM TO BE SOLVED: To provide persimmon vinegar obtained by fermenting astringent persimmons and improved in the value of product and economical efficiency, and to provide means for producing the persimmon vinegar. SOLUTION: This persimmon vinegar is produced by inoculating a new alcoholic fermentation strain Saccharomyces kluyveri DJ 97 (KCTC 8842P) suitable for producing persimmon vinegar into the astringent persimmons to conduct alcoholic fermentation and then inoculating seed vinegar for acetic fermentation to conduct acetic fermentation. |
