Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production.

Foods · 2025 · PMC11898446 · PMID 40077422

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an increasing trendno p-value reported

As shown in Figure 3 C, during the early stages of AAF, reducing sugars in both groups exhibited an increasing trend, primarily due to microorganisms enzymatically transforming starch from bran into reducing sugars.

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showed a trendno p-value reported

During AAF, the temperature of both groups showed a trend of initially increasing and then decreasing.

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