Here are authoritative, detailed references outlining standardized protocols for both cultured dextrose and buffered vinegar, covering formulation, pH control, sterilization, and storage.

1. Cultured Dextrose 🧫

Cultured dextrose is produced by fermenting dextrose with lactic acid bacteria (LAB), yielding antimicrobial metabolites. While specific protocols are often proprietary, general fermentation protocols are well-documented in classic microbiology resources:

A. Standard Fermentation Media Protocol

GoldBio YPD medium (model for LAB):

Formulation: 10 g/L yeast extract, 20 g/L peptone, 20 g/L dextrose.

Adjust pH to ~5.5 before autoclaving at 121 °C (goldbio.com).

Sabouraud Dextrose Broth (fungal/lab use):

20 g/L dextrose + peptone digests; final pH 5.6 ± 0.2; sterilize at 121 °C for 15 min (humeau.com).

B. Cultured Dextrose – Industrial/Patent Reference

While direct cultured dextrose production patents weren’t available via open search, the typical workflow entails:

Prepare dextrose-rich broth (20 g/L) + yeast/peptone.

Inoculate with LAB strains (e.g., Pediococcus, Lactobacillus).

Ferment at 30–37 °C until pH drops to ~4.0–5.0.

Separate, concentrate, and dry to powdered form if needed.

To find fully detailed industrial protocols, consult:

USPTO / Google Patents: search “cultured dextrose composition and method of preparation”

Academic journals: Fermentation/food microbiology literature (e.g. Current Opinion in Food Science)

2. Buffered Vinegar 🧂

Buffered vinegar is produced by partially neutralizing acetic acid and optionally drying the solution. The following patents are excellent protocol sources:

A. EP 2880146 B1 – Liquid or Powdered Buffered Vinegar

Starting vinegar: 10–40% w/v acetic acid,  60 °C, water content