What microorganisms are contained in vinegar? Acetobacter, Lactobacillus, Methanobacterium or Shigella?

Vinegar is obtained by microbial fermentation. So it must contain yeast. It also contains Aspergillus and Acetobacter.

The main function of yeast is to convert sugar into alcohol and carbon dioxide through the alcoholase it produces.

The main function of Aspergillus is to hydrolyze starch or protein by the enzyme it produces.

Acetobacter mainly oxidizes alcohol into acetic acid. Besides oxidizing alcohol, it can also oxidize alcohol and sugar. If starchy raw materials are used, they usually go through three processes: starch saccharification, alcohol fermentation and acetic acid fermentation. The microorganisms involved in these three processes are mainly Aspergillus, yeast and Acetobacter.

The main function of Aspergillus is to hydrolyze starch or protein by the enzyme it produces. Aspergillus sweetpotato, Aspergillus usamii, Aspergillus niger and Aspergillus oryzae are commonly used in production.

The main function of yeast is to convert sugar into alcohol and carbon dioxide through the alcoholase it produces. Commonly used in production are Saccharomyces cerevisiae and its varieties, Saccharomyces cerevisiae and Nanyang No.5 (1300) yeast.

Acetobacter mainly oxidizes alcohol into acetic acid. Besides oxidizing alcohol, it can also oxidize alcohol and sugar. Some acetic acid bacteria oxidize sugar to produce succinic acid, lactic acid and so on. Acetic acid fermentation can also produce esters, which can increase the aroma of vinegar.

So there are acetic acid bacteria, but there are probably no lactic acid bacteria, methane bacteria or dysentery bacteria.