中文摘要：

该研究对永春老醋发酵过程样品中主要微生物进行了分离纯化,从中筛选出3株具有较高耐酸性菌株YCA-6、YCL-5和YCL-6,经16S rDNA序列分析发现分别属于巴氏醋杆菌（Acetobacter pastemianu）、瑞士乳杆菌（Lactobacillus helveticus）、干酪乳杆菌（Lactobacillus casei）。利用乳酸菌和醋酸菌混合微生物菌株进行葡萄醋的静置液态发酵,利用Box-Behnken试验对其添加比例进行了优化,并对其有机酸组成进行了分析。结果表明,菌株YCA-6、YCL-5和YCL-6接种量分别为3.0%、5.0%和5.0%的条件下混合进行葡萄醋静置发酵获得的葡萄醋总酸（以醋酸计）约为6.5 g/100 mL。

英文摘要：

The main microorganism in Yongchun aged vinegar fermentation was isolated and purified, three strains （YCA-6, YCL-5 and YCL-6） with high acid tolerance were screened. With 16S rDNA sequence analysis, results showed that the strains were identified as Acetobacterpastemianu, Lactobacillus helveticus, Lactobacillus casei, respectively. Using lactic acid bacteria and acetic acid bacteria mixed microorganism for static liquid fermentation, the strains addition ratio was optimized by Box-Behnken experiments, and the organic acid composition of grape vinegar was analyzed. The results showed that the optimized inoculum for grape vinegar fermentation with strains YCA-6, YCL-5 and YCL-6 were 3.0%, 5.0% and 5.0%, respectively. Under the conditions, the total acid （in acetic acid） of grape vinegar with mixed strains static fermentation was 6.5 g/100 ml.