The total amount of dissociative amino acid reduced 36% during acetic fermentation, especially Glu, Aspartate (Asp), Proline (Pro) and Leu.

• 醋酸发酵过程中游离氨基酸总量减少了36%25左右,特别是谷氨酸、天冬氨酸、脯氨酸和亮氨酸。