Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar.

However, Agrobacterium , Sphingomonas and other major bacterial genera showed a trend of increasing first and then decreasing in the fermentation process, and the relative abundance of bacteria under the direct inoculation strategy was slightly higher than that under the traditional inoculation strategy.

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With the development of fermentation, most volatile substances in fermented grains showed an increasing trend.

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