Preventive Nutrition and Food Science
- 제3권3호
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- Pages.230-233
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- 1998
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Microbiological Characteristics and Volatile Components of Deastringent Persimmon Vinegar
- Hur, Sung-Ho (Institute of Food and Environment, Dongeui Institute of Technology) ;
- Lee, Ho-Jae (Institute of Food and Environment, Dongeui Institute of Technology) ;
- Lee, Tae-Shik (National Fisheries Research and Development Institute) ;
- Lee, Won-Koo (Pusan Institute of Health and Environment) ;
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Hong, Jeong-Hwa
(Dept. of Food Science and Nutrition, Inje University)
- 발행 : 1998.09.01
초록
Acetic acid producing bacteria were isolated from deastringent persimmon vinegar and the major bacterium was identified using morphological and biochemical tests. Acetobacter sp. AH-1 was motile, gram negative rod with catalase positive and oxidase negative. The strain can grow up to 5 % ethanol and 2% NaCl as well as 25% glucose. Optimum temperature and pH for growth were 3