The vinegar bacteria, also called acetic acid bacteria, are members of the genus Aceiobacter. They have the ability to convert ethyl alcohol (C2H2OH) into acetic acid (CH3COOH) by oxidation. Traditionally, vinegar is manufactured by using natural microflora, so it is very difficult to control the processing. The aim in the present study is to isolate and screen acetic acid bacteria for producing starter distributed to vinegar manufacture. Eighteen strains of bacteria were isolated from traditional fermented vinegar samples
six of them had characteristics of acetic acid bacteria (catalase positive, gram negative and oxidase negative). The strain 07 was selected because of its ability of high acetic acid production. Acetic acid content in the culture was 2.35 percent after 20 days of fermentation. Studies on the growth conditions showed that 07 had a good'growth in medium containing 2 percent glucose, 1.5 percent yeast extract, 0.61 percent KH2PO4
and 0.1 percent MgSO4. The optimum initial pH was 7.5 when this strain was growth in that medium composition. As the condition of above medium compositon and initial pH, the train 07 growth at optimum temperature in the range of 30-35°C.