The invention discloses bacillus acidophilus capable of producing cream fruity
flavor, the name of the bacillus acidophilus is SHQ-GD, the classification name of the bacillus acidophilus is bacillus acidophilus, the preservation number of the bacillus acidophilus is CGMCC No.23421, the preservation date of the bacillus acidophilus is September 15, 2021, the preservation unit is China General
Microbiological Culture Collection Center, the preservation number of the bacillus acidophilus is CGMCC No.23421, the preservation number of the bacillus acidophilus is CGMCC No.23421, the preservation number of the bacillus acidophilus is CGMCC No.23421, and the preservation number of the bacillus acidophilus is CGMCC No.23421. And Institute of
Biology, Chinese Academy of Sciences, No. 3, No.1
Yard, Beichen West Road, Chaoyang District, Beijing. The table vinegar obtained by fermenting the acid bacillus SHQ-GD can generate esters with fruit fragrance, ketones with butter fragrance, aldehydes with green grass fragrance and acids with cheese fragrance, so that the
flavor of liquid fermented vinegar is greatly enriched.