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Isolation and identification of acid-producing strains of Fujian monascus vinegar

In order to enrich the major acid-producing strains responsible for the making of Fujian traditional monascus vinegar,red liquor with high concentration of ethanol was added into the vinegar sample of Fujian traditional monascus vinegar with high concentration of acetic acid. Seven acid-producing strains,which had dissolving zones on the plates with high concentration of ethanol,were isolated from the samples of liquid circulation process of Fujian traditional monascus vinegar. According to morphology,physiological and biochemical characteristics and 16 S r DNA sequences,these strains were classified as Gluconacetobacter spp.. The strains Y5052,Y5054,Y5072 and Y5092 were identified as Gluconacetobacter swingsii,and the strains Y5032,Y5033 and Y5071 were identified as Gluconacetobacter europaeus. The acidproducing capacities of these strains were determined. As to the acid-producing capacity,the strain Y5052 was the lowest with the production of 15 g / L in 7 days and the strain Y5054 was the highest with the production of 57. 0 g / L in 7 days.