2017•Journal of Bioscience and BioengineeringRequires access

Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium

Huawei Yuan, Li Tan, Hao Chen, Zhao-Yong Sun, Yue‐Qin Tang, Kenji Kida

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Key concepts: Fermentation, Acetic acid, Caproic Acid, Lactic acid, Food science, Chemistry, Slurry, Acetobacter

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Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium — Research Paper | ScholarLens