Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar

Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0. Multiple were similar AAB; however, the optimal was 3.0. Acid production according type of higher in than AAB. That is, helped increase titratable acidity traditional vinegar. In addition, increasing content volatile flavor compounds advantageous when two, rather four, types mixed used. The medium temperatures (30 °C); increased low (20 °C) under 16S rDNA-based microbiome taxonomic profiling analysis identified differences beta diversity due fermentation particular, revealed specific pattern mixture Acetobacter ascedens GV–8 pasteurianus GV–22 temperature °C). Therefore, we propose application acidic flavor-producing properties