Abstract: For the low total acid content in Chishui sun-dried vinegar Pei(starter), an excellent acetic acid bacteria selected from Chishui sun-dried vinegar Pei was used for vinegar production. The traditional methods of separation and purification, physiological and biochemical test and 16S rRNA molecular biology identification were used to isolate and identify acetic acid bacteria in sun-dried vinegar Pei and study the fermentation performance. The results showed that three strains of acetic acid bacteria C1, C5 and C6 were screened from the Pei, and were identified as Acetobacter pasteurianus through 16S rRNA molecular biology. The acid production of C1, C5 and C6 strains during continuous fermentation for five days were 39.225, 28.245 and 41.90 g/L, respectively. Among them, the C6 strain had the highest acid production. In addition, the C6 strain had strong tolerance to 9% (v/v) of ethanol, 8 g/L of NaCl and 40 g/L of acetic acid. In summary, C6 is an acetic acid strain with strong acid production capacity and good tolerance, which will lay the foundation for the strengthening of this strain in the fermentation process in the future.
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2021, Vol. 47 
