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Isolation and identification of acetic acid bacteria for submerged acetic acid fermentation at high temperature.

机译：高温下浸没醋酸发酵醋酸细菌的分离与鉴定。

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Shouji OHMORI; Hiroshi MASAI; Kei ARIMA; Teruhiko BEPPU;
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年度 1980
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5. Sensitivity of Wine-associated Acetic Acid Bacteria to Sulfur Dioxide and Their Effects on Yeast Fermentation during Winemaking [D] . Zuchero, Matthew David. 2018

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6. Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production [O] . Souleymane Soumahoro, Honoré G. Ouattara, Michel Droux, 2020

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7. Isolation and Identification of Acetic Acid Bacteria for Submerged Acetic Acid Fermentation at High Temperature [O] . Shouji Ohmori, Hiroshi Masai, Kei Arima, 1980

机译：高温下浸醋酸发酵醋酸细菌的分离与鉴定

Isolation and identification of acetic acid bacteria for submerged acetic acid fermentation at high temperature.

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