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.

• 摘要以枇杷果酒为原料，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。