Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent

The invention discloses a method for strengthening traditional solid fermentation of vinegar by a mixed agent, and belongs to the technical field of food fermentation. The invention further discloses lactobacillus helveticus and application thereof. The lactobacillus helveticus is separated from traditional Chinese vinegar brewing mass and collected with a collection number being CGMCC No. 12062 in China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences NO.1, West Beichen Road, Chaoyang District, Beijing, China. The lactobacillus helveticus is resistant to temperatures and acids and capable of highly yielding exopolysaccharides and gamma-aminobutyric acid. The mixed agent prepared from the lactobacillus helveticus, pediococcus acidilactici, hansenula anomala and bacillus amyloliquefaciens is applied to the traditional vinegar fermentation process, so that fermentation period can be remarkably shortened, raw material use ratio is increased, the content of