The main strains of Acetobacter

(1) Acetobacter pyogenes
During cultivation, a milky white, wrinkled viscous bacterial film is formed on the liquid surface. When shaken, the liquid becomes mixed. It can produce gluconic acid, with a maximum acetic acid production of 8.75%. The growth temperature range is 4 ℃ -42 ℃, and the optimal growth temperature is 30 ℃, which can withstand 14% -15% alcohol. 
(2) Orlan Acetobacter
It is a subspecies of Acetobacter pyogenes and a strain used in the production of vinegar from wine in the Orland region of France. It can produce gluconic acid, but has weak acid production ability, with a maximum vinegar production of 2.9%, and strong acid resistance. The growth temperature range is 7 ℃ -39 ℃, with an optimal growth temperature of 30 ℃. 
(3) Acetobacter suis
It is a famous fast brewing vinegar strain in France and one of the important strains in the vinegar industry. Strong acid production capacity, with a maximum vinegar production of 11.5%. There is no further oxidation effect on acetic acid, and its acid resistance is weak. The optimal growth temperature is 25 ℃ -27.5 ℃, and the maximum growth temperature is 37 ℃. 
(4) AS1.41 Acetobacter
It belongs to the turbid variant of malodorous Acetobacter and is one of the commonly used strains in China's vinegar industry. Cells are rod-shaped and often arranged in chains. The surface of the solid cultured colony is smooth and gray white, while the liquid culture surface forms a bacterial film and rises along the container, and the liquid is not turbid. The production of acetic acid is 6% -8%, and the ability to produce gluconic acid is weak. It can further oxidize acetic acid into CO2 and H2O. The optimal growth temperature is 28 ℃ -30 ℃, and the optimal growth pH is 3.5-6.5. Resistant to alcohol concentration of 8%. 
(5) Shanghai Brewing 1.01 Acetobacter
It belongs to the subspecies of Bacillus subtilis and was isolated from Dandong vinegar. It is also one of the commonly used strains in China's vinegar industry. The cells are rod-shaped and often arranged in chains. During liquid culture, a thin layer of light blue bacterial film is formed on the liquid surface. The conversion rate of alcohol oxidation to acetic acid is 93% -95%.