Applied Biological Chemistry
- Volume 22 Issue 3
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- Pages.150-159
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- 1979
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Physiological Characteristics of Acetic Acid Bacteria isolated from Clover from Clover Flower Vinegar
클로버꽃 식초(食醋)에서 분리(分離)한 초산균(醋酸菌)의 생리학적(生理學的) 연구(硏究)
- Yang, Hee-Cheon (Department of Agricultural Chemistry, College of Agriculture, Jeonbug National University) ;
- Choi, Dong-Sung (Department of Agricultural Chemistry, College of Agriculture, Jeonbug National University)
- Published : 1979.09.30
Abstract
Physiological characteristics of the acetic acid bacteria isolated from the clover flower vinegar were studied and the results were summarized as follows. 1. The strains No. 1, 3, 5 were employed. By their biochemical properties observed, they seemed to belong to Acetobacter aceti. Particluarly, the strain No. 3 had the highest productivity of acetic acid. 2, When the acetic acid bacteria preincubated in
클로버꽃 식초(食醋)게서 분리(分離)한 초산균에 대한 생리학적(生理學的) 연구(硏究)를수행하여 다음 결과(結果)를 얻었다. 1. 공시균주(供試菌株)는 No. 1, 3, 5균주(菌株)로 그 생화학적(生化學的) 제성질(諸性質)로 보아 Acetobacter aceti에 속하는 균(菌)으로 볼 수 있으며, 특히 No. 3균(菌)이 초관생성능(生成能)이 우수하였다. 2.
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