Abstract: The acid-producing microorganisms in the acetic acid fermentation process of Shanxi aged vinegar were separated and purified by pure culture method to obtain the acid-producing microorganisms with high acid yield and good tolerance. 54 strains of acid-producing bacteria were obtained in this test. Then, 22 isolated acetic acid bacteria and 32 lactic acid bacteria were tested for acid-producing ability and environmental tolerance. The selected acetic acid bacteria were identified as Acetobacter pasteurianus through colony morphology, microscopic observation and 16S rDNA sequence analysis. A. pasteurianus was screened from 22 strains of acetic acid bacteria by acid production test and environmental tolerance analysis. The acid-producing ability of A. pasteurianus was (35.5±0.48) g/L, which could survive under 42 ℃, 10% ethanol (volume fraction) and 5.0 g/100mL acetic acid, and the genetic performance was stable. The selected dominant lactic acid bacteria were identified as Pediococcus pentosaceus. The acid-producing ability of P. pentosaceus screened by the same method was (9.56±0.23) g/L, which was able to withstand temperature of 50 ℃ and 12% ethanol (volume fraction). After long-term domestication, the functional strains involved in fermentation become more tolerant and more resistant to diseases.
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2021, Vol. 47 
