What are the microorganisms contained in vinegar acetic acid bacteria lactic acid bacteria Methanoba

Vinegar is obtained by microbial fermentation. So there must be yeast in it.

It also contains Aspergillus and Acetobacterium.

The main role of yeast is to convert sugars into alcohol and carbon dioxide with the alcoholizing enzymes it produces.

Aspergillus mainly works by hydrolyzing starch or protein through the enzymes it produces.

The main role of acetobacterium is to oxidize alcohol to produce acetic acid. In addition to oxidizing alcohol, it can also oxidize alcohols and sugars. If starchy raw materials are used, they generally go through three processes: starch saccharification, alcohol fermentation, and acetic acid fermentation.

The microorganisms involved in these three processes are mainly Aspergillus, yeast and acetobacteria.

Aspergillus mainly works by hydrolyzing starch or protein through the enzymes it produces. Commonly used in production are Aspergillus sweet potato, Aspergillus Usami, and Aspergillus niger.

and Aspergillus oryzae, etc.

The main role of yeast is to convert sugars into alcohol and carbon dioxide with the alcoholizing enzymes it produces. Brewer's yeast and its variants, Cruzi's yeast and Nanyang No. 5 (1300) yeast are commonly used in production.

The main role of acetobacterium is to oxidize alcohol to produce acetic acid. In addition to oxidizing alcohol, it can also oxidize alcohols and sugars. Some acetobacterium oxidizes sugar to produce succinic acid.

lactic acid, etc. Esters can also be produced during acetic acid fermentation, which can increase the aroma of vinegar.

So there are acetic acid bacteria, but lactic acid bacteria.

Methanobacter is also a dysentery bacillus.

Probably not.

No. Both bacteria belong to different species of the same genus.

Acetobacterium acetate: cell rod-shaped, terminal square, short or long chain, gram-positive, capsule-free, motil. It is widely found in vinegar mash, beverages, fruits, vegetables and rancid substances.

It is one of the important industrial bacteria, which can not only be used to make vinegar and acetic acid, but also to produce gluconic acid and vitamin C.

Acetic acid bacteria, i.e. acetic acid bacillus. It has two types of flagella: a group of periflagellated bacteria, which can further oxidize acetic acid to carbon dioxide and water; The other group is the Polar flagellated bacteria, which cannot further oxidize acetic acid. Both groups are gram-negative bacilli.

According to the classification of Yunobu Asai in Japan, acetobacterium is divided into two categories according to its optimal temperature and characteristics for development: one type of acetobacter is called acetobacter with an appropriate temperature of more than 30 degrees and oxidized alcohol as acetic acid; A type of gluconobacter is called gluconobacter with a suitable temperature of less than 30 degrees Celsius and oxidizes glucose as gluconic acid.

Some bacteria are harmful, Bixun can make organisms pathogenic and stupid, such as dysentery bacillus can make people suffer from bacterial dysentery, but most of the bacteria are beneficial, such as methanobium bacteria can purify sewage, acetic acid bacteria fermentation can make vinegar, penicillin can be extracted by penicillium fermentation, etc

Therefore, the answer is: dysentery; Acetic acid; Penicillium; There are two kinds of good and bad with wisdom.