BY INDUSTRY · INDUSTRIAL FERMENTATION
Acetic acid bacteria: vinegar, kombucha, and fruit fermentation
Isolation, maintenance, and starter culture of acetic acid bacteria
THE SITUATION AND THE PAIN POINTS
Acetic acid bacteria grow slowly and tolerate alcohol and acid differently from strain to strain, so general media rarely isolate the target. Unstable starter activity directly lengthens fermentation.
OUR APPROACH
Mannitol-based Acetobacter agar and broth for isolating, subculturing, and starter-culturing mannitol-utilising Acetobacter species, supporting strain management in vinegar brewing, kombucha, and fermented fruit products.
- Agar for single-colony isolation, broth for starter cultures
- Halal-certified version available
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Frequently asked questions
01Can I add calcium carbonate?
Yes. Calcium carbonate neutralises the acetic acid produced and forms a clear zone on agar that makes acid-producing colonies easy to spot.
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