传统玫瑰米醋生产过程中杂菌的形成与防治

Formation and control of the contaminated bacteria in the production of traditional rose vinegar

阐述了传统玫瑰米醋生产过程中白花形成的因素,并对污染菌进行了鉴定,提出了防治白色污染菌的方法。

The factors that influence the formation of white flower in the process of the traditional rose vinegar production are discussed. Furthermore, the contaminated bacteria are identified and control methods of the white contaminated bacteria are proposed in the article.