Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production.

ABSTRACT: This study aimed to isolate a thermotolerant acetic acid bacteria (AAB) strain from Zhenjiang aromatic vinegar (ZAV) and evaluate its potential as a starter culture for high-temperature solid-state vinegar fermentation. Acetobacter pasteurianus TCBRC 103 was successfully isolated and demonstrated superior thermotolerance compared to the industrial strain A. pasteurianus Huniang 1.01. A. pasteurianus TCBRC 103 exhibited robust growth and acetic acid production at 42 °C. When employed in the solid-state fermentation of ZAV, inoculation with A. pasteurianus TCBRC 103 resulted in higher fermentation temperatures, leading to enhanced accumulation of organic acids and volatile compounds. Notably, the concentrations of flavor compounds such as isoamyl acetate, acetic a

SUBMITTER: Wang Y 

PROVIDER: S-EPMC11898446 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature