Applied Biological Chemistry
- 제22권3호
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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)
클로버꽃 식초(食醋)에서 분리(分離)한 초산균(醋酸菌)의 생리학적(生理學的) 연구(硏究)
Physiological Characteristics of Acetic Acid Bacteria isolated from Clover from Clover Flower Vinegar
- 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)
- 발행 : 1979.09.30
초록
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.
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
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