Fruit vinegar is typically produced through a two-stage deep liquid fermentation involving alcohol fermentation (Saccharomyces cerevisiae) and acetic acid fermentation (Acetobacter pasteurianus). In order to enhance the flavor and texture of sea buckthorn fruit vinegar. Lactobacillus fermentum was introduced into the alcoholic fermentation stage. At the end of fermentation. https://www.roneverhart.com/