Why is it said that vinegar production is the result of the participation of multiple microorganisms?

What are the commonly used strains of bacteria?

Vinegar is produced through a fermentation process, which requires a variety of microorganisms to participate in the fermentation, including Aspergillus, yeast, acetic acid bacteria, lactic acid bacteria, etc.

Aspergillus has abundant enzyme systems such as amylase, glucoamylase, and protease.

Therefore, Aspergillus is commonly used to make saccharified koji.

Yeast converts glucose into alcohol and carbon dioxide through the alcoholic enzyme system to complete the alcohol fermentation stage.

Acetic acid bacteria are used to oxidize alcohol to produce acetic acid.