KSBB Journal
- Volume 8 Issue 4
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- Pages.397-404
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- 1993
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- 1225-7117(pISSN)
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- 2288-8268(eISSN)
Some Properties of Acetobacter sp. Isolated from Traditional Fermented Vinegar
전통발효 식초에서 분리한 Agdohader sp.의 특성
Abstract
Two strains were isolated from the vinegar of Korean traditional fermented rice wine and the vine gar of fermented persimmon, respectively. These strains, designated as KM and BPV, were identified as the genus Acetobacter with respect to morphological, physiological, and biochemical characteristics. The Isolates oxidized ethanol to acetate and over-oxidized acetate or lactate to CO2 and H2O. They were positive in catalase test, while being negative in oxidase, gelatin liquefaction, VP test, H2O production and indole formation tests. No
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