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从红茶菌液中分离得到膜醋酸菌与裂殖酵母。The Acetobacter xylinum and Schizosacchromyces sp. were isolated from tea fungus culture.

以海藻酸钠为载体，采用包埋法固定化醋酸杆菌。Strain of Acetobacter pasteurianus cells were immobilized with sodium alginate as the carrier.

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醋酸杆菌和葡萄糖酸菌可以用来氧化乙醇而得醋酸形成一种葡萄酒醋。Acetobacter and Gluconobacter can be allowed to oxidize the ethanol to acetic acid and form a wine vinegar.

固定化酵母菌和醋酸杆菌发酵食醋工艺研究。Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp.

以灵芝培养液为主要基质，添加适量酒精以固定化醋酸菌发酵灵芝醋酸饮料。Ganoderma lucidum vinegar beverage was fermented by adding proper alcohol into Ganoderma lucidum liquid to immobilize Acetobacter spp.

采用自行分离纯化的酵母菌Y1、乳酸菌R3、醋酸菌C5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.

双歧因子“宴会醋”是以苹果汁为原料，经醋酸菌发酵酿造果醋添加异麦芽低聚糖制成。"Feast vinegar" with bifidusfactor was made of apple juice, which was fermented into fruit vinegar by Acetobacter spp. and added with isomaltooligosaccharide.

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优质的酿造酵母可以压制部分外来的细菌，但是一些厌氧菌却不好控制，容易把酒转酸。A good yeast will outgrow the odd bacterium that gets in, but the sloppier you are the more likely something like acetobacter is going to get in and turn your wine to vinegar.

在传统工艺的基础上，通过添加粗酶制剂、活性干酵母和醋酸菌，实现对四川晒醋传统工艺的改良。Based on the traditional brewing processing, the brewing technique of Sichuan sun vinegar was improved through the addition of crude enzyme, active dry yeast and Acetobacter sp.

亲水特性传授给疏水基合成聚酯纤维等，通过孵化与醋中的衬底存在细菌培养基。Hydrophilic characteristics are imparted to hydrophobic synthetic substrates, such as polyester fibers, by incubating a culture medium with Acetobacter bacterium in the presence of the substrate.

以枇杷果酒为原料，以沪酿1.01为发酵菌，研究了枇杷果醋酿造过程中菌株生长、产酸及耗氧的关系。Loquat wine was fermented into vinegar by Acetobacter pasteurianus subsp. Huniang 1.01. The relations among strain growth, acid production and oxygen consumption during the fermentation were studied.