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研究了塔醋生产中“海月”的影响及可能的防治措施。经染色后观察“海月”是杆菌，掺有１％的野生酵母，初步判定为醋酸氧化菌（Ａｃｅｔｏｂａｃｔｅｒｘｙｌｉｎｕｍ）。该菌在发酵液面上形成一层皮革状的厚膜，影响了空气的流动，抑制了１．０１醋酸菌的生长。同时，该菌可促进醋酸分解，因而导致了产率的降低。可以采用大量的１．０１醋酸菌群抑制“海月”的生长与繁殖。并提出这种醋酸菌的最佳培养基配方。
The influence of “Sea Moon” in tower vinegar production and the possible prevention and cure measures are studied. Observed after dyeing “sea month” is bacillus, mixed with 1% of wild yeast, initially identified as acetic acid bacteria (Acetobacterxylinum). The bacteria in the fermentation liquid surface layer of leather thick film, affecting the air flow, inhibiting the growth of 1.01 acetic acid bacteria. At the same time, the bacteria can promote the decomposition of acetic acid, resulting in a decrease in yield. A large number of 1.01 acetic acid bacteria can be used to inhibit the growth and reproduction of “Sea Moon”. And proposed the best medium of acetic acid bacteria formula.