Acetobacter mucilaginosus is the main component of "vinegar moth".
Acetobacter mucilaginosus: also known as Acetobacter membranaceus and Acetobacter xylinum, it is also the main component of thick film in black tea fungus.
Acetobacter membranaceus is a Gram-positive bacterium with a cell size of about .6× 2 ~ 3 microns, which can form chains and connect with each other to form a membrane. The main component of its cell wall is cellulose, so the membrane formed has certain toughness.
Acetobacter membranaceus is an aerobic bacterium. Under aerobic conditions, glucose is oxidized into gluconic acid, and then further oxidized into ketogluconic acid, which is the precursor of vitamin C. Therefore, the liquid of black tea fungus contains a lot of vitamin C. According to analysis, every 1ml of black tea fungus liquid can contain 1 ~ 3mg of vitamin C.. In addition, Acetobacter membranaceus can also convert ethanol into acetic acid and lactic acid, increasing the acidity of the culture solution < P > How to make vinegar by vinegar moth < P > Acetobacter membranaceus is a kind of fungus polymer, and its main component is Acetobacter membranaceus, which is the raw material used to make vinegar in folk, and the production method is relatively simple. Mainly used in cold water, liquor and sugar. First, dilute the sugar with cold boiled water, make it into syrup, then put it in a bottle, add vinegar moths, then seal it with a lid, and put it in a cool place for about 2-3 days to become balsamic vinegar, which tastes delicious.
vinegar made by vinegar moths is very popular. Some people may eat vinegar moths directly when making vinegar, and there is no problem and no discomfort, so it is actually relatively safe.
How to choose vinegar
According to national standards, there are two kinds of vinegar on the market at present, one is edible vinegar, and the other is prepared vinegar. Brewing edible vinegar is made by mixing alone, or vinegar made with other starches.
The content of prepared vinegar should not be less than 2.5g/1ml, while the requirement of brewed vinegar is higher, not less than 3.5g/1ml. If all the vinegars made according to this standard are relatively qualified, if they fail to meet this standard, the vinegar is blended.
The color of vinegar with better quality may be amber or reddish brown. If the vinegar made from rice is lighter, the vinegar made from sorghum will be darker. If the quality of vinegar is not very good, it may be darker and darker.
Vinegar with good quality has a special fragrance. Although it is sour, it is not irritating, with a soft and mellow taste and no peculiar smell. Everyone can shake the vinegar bottle before buying vinegar. If there is foam in it and it doesn't disappear immediately, it means the quality of vinegar is OK. Pay attention to what the crisp persimmon can't be eaten with. Don't eat the crisp persimmon with vinegar, which may affect your health.