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The study investigates the microbial diversity in the fermentation of Shanxi aged vinegar, identifying 47 yeast, 28 lactic acid bacteria, and 58 acetic acid bacteria isolates through phenotypic and genotypic methods. Dominant species included Saccharomyces cerevisiae in alcoholic fermentation and Acetobacter pasteurianus in acetic acid fermentation, with notable diversity among acetic acid bacteria. The research aims to enhance understanding of the fermentation process and improve vinegar quality by charact
- Author
- apenasprokindle01
- Language
- EN