| 摘要 |
PURPOSE: To produce an edible vinegar (ultrahigh-acidity edible vinegar) having an acetic acid concentration as high as >=21.5 wt./vol.%, especially >=21.75wt./ vol.%. CONSTITUTION: Acetic acid bacteria for producing a high-acidity edible vinegar are used as the acetic acid bacteria and the temperature of a fermentation liquor is slowly reduced to a fermentation temperature without lowering to <=18 deg.C until the acetic acid concentration in the fermentation liquor attains >=20 and <=21 wt./vol.% to carry out the feeding culture. The fermentation temperature is then further slowly reduced to <=15 deg.C to perform the acetic acid fermentation in feeding a liquid containing an alcohol to the fermentation liquor while controlling the alcohol concentration in the fermentation liquor and producing an ultrahigh-acidity edible vinegar at >=21.5wt./vol.% acetic acid concentration according to an acetic acid fermentation method with aeration. |
