A well-known enterprise cooperation project in the field of condiments.

The harmful microorganisms in vinegar have a great impact on the quality of vinegar products, and then affect the reputation of enterprises. In view of the technical problems that harmful microorganisms are difficult to control in the fermentation process commonly encountered by vinegar brewing enterprises, the harmful microorganisms are targeted to develop a detection system, including inflated microorganisms, to meet the rapid detection of factory products by enterprises. At the same time, through process adjustment, the growth of harmful microorganisms can be effectively inhibited to provide a reliable guarantee for product quality improvement.

Research achievement


1. Use self-developed testing system to effectively identify harmful microorganisms that can cause quality problems of vinegar products, such as microorganisms that can cause aeration.

2. According to the physical and chemical characteristics and genetic characteristics of harmful microorganisms, the control of harmful microorganisms is realized through the adjustment of the production process and its process parameters to ensure the quality of vinegar products.