To solve the problem of difficulty in ensuring the stability of millet vinegar, excellent acetic acid bacteria suitable for fermentation were screened.In this experiment, vinegar liquid and vinegar grains during the traditional solid-state fermentation of millet vinegar were taken as the research objects.A total of 24 strains were screened from the collected vinegar grains and vinegar liquid, and they were preliminarily identified as Acetobacter according to colony morphology and physiological and biochemical tests.In the qualitative tests that were conducted, reddish-brown precipitates were produced by 23 of the strains.Strong acid production abilities were demonstrated by strains SY01, SY02, SH06, YH07, GL11, and GL19, with acid production reaching up to 40.5 g/L.Tolerance tests were carried out on strains with high acid production.Strains SY02, SH06, and GL19 were found to tolerate 9% ethanol, 1.0% sodium chloride, and 4.0% acetic acid.Growth curves revealed that the logarithmic growth phase was reached from 12 to 36 hours by strains SY02 and SH06, and from 12 to 48 hours by strain GL19.Strains SY02, SH06, and GL19 were identified as Acetobacter pasteurianus.This study not only provides theoretical support for the development of direct-inoculation fermentation agents to enhance the distinctive style of millet vinegar, but also contributes to the sustainable development and heritage of millet vinegar production.
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