Abstract:In this study, a strain with strong acid production capacity, Acetobacter tropicalis J-27, was screened from decayed greengage fruits by plate separation, acid production test, and greengage vinegar fermentation experiments. Further, an A. aceti strain J-2736 with high acid tolerance and typical flavor of greengage vinegar was obtained by the screening method of atmospheric and room temperature plasma(ARTP) mutagenesis combined with high-throughput screening (HTS). The fermentation experiment of greengage vinegar using this strain showed a total acid content of 62.47 g/L at the end of fermentation. The strain showed good tolerance to ethanol and acetic acid, which could tolerate 10% ethanol and 40 g/L acetic acid, respectively. The analysis of flavor compounds in greengage vinegar revealed higher contents of alcohols, esters, and carboxylic acids, accounting for 11.7%, 36.0%, and 45.9% of the volatile flavor compounds, respectively. The obtained A. aceti strain J-2736 can adapt to the high acid characteristics of greengage fruits, indicating its potential feasibility for industrial application.
