In the process of manufacturing vinegar with bacteria Acetobacter aceti WK on production systems has suffered from the acetic acid production rate is relatively low. Take a long time to produce Which produces the effect of expanding production. Thus, it aims to develop a process using immobilized cells to help in the production. To help the cell volume remains in the fermentation broth when it is taken out. Because cell volume is an extremely important factor in the production of vinegar. Here we study the production of vinegar by immobilized cells using natural materials that are easy to find by common luffa is a freeze. In order to guide and optimize the production of vinegar next.
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