동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제14권5호
  • /
  • Pages.508-512
  • /
  • 2004
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

오미자 식초 제조를 위한 식초산균 분리 및 동정

Isolation of A Bacterial Strain for Fermentation of Omija Vinegar

  • 임용숙 (대구외국어대학교 생명과학과) ;
  • 설일환 (대구외국어대학교 생명과학과)
  • Lim Yong-Suk (Dept. of Biotechnology, Daegu University of Foreign Studies) ;
  • Sul Ill-Whan (Dept. of Biotechnology, Daegu University of Foreign Studies)
  • 발행 : 2004.10.01
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초록

In other to produce vinegar using Schizandra chinensis Ballon(omija), acetic acid bacteria(AAB) were selected from several conventional vinegars, and total 30 acetic acid bacterial strains were isolated. Among the isolated strains, a strain was selected from medium containing omija juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. C5-1b. Optimum conditions for acetic acid production of Acetabacter sp. C5-1b were involved with 30t: of fermentation temperature and shaking culture. The acidity of culture medium was reached to 5.3% after 8 days shaking cultivation at 30℃.

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