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http://dx.doi.org/10.4014/jmb.1408.08046

Characterization of Acetobacter pomorum KJY8 Isolated from Korean Traditional Vinegar  

Baek, Chang Ho (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University)
Baek, Seong Yeol (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Jeong, Seok-Tae (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Publication Information
Journal of Microbiology and Biotechnology / v.24, no.12, 2014 , pp. 1679-1684 More about this Journal
Abstract
Acetobacter sp. strains were isolated from traditional vinegar collected in Daegu city and Gyeongbuk province. The strain KJY8 showing a high acetic acid productivity was isolated and characterized by phenotypic, chemotaxonomic, and phylogenetic inference based on 16S rRNA sequence analysis. The chemotaxonomic and phylogenetic analyses revealed the isolate to be a strain of Acetobacter pomorum. The isolate showed a G+C content of 60.8 mol%. It contained $\small{LL}$-diaminopimelic acid ($\small{LL}$-$A_2pm$) as the cell wall amino acid and ubiquinone $Q_9$ (H6) as the major quinone. The predominant cellular fatty acids were $C_{18:1}w9c$, w12t, and w7c. Strain KJY8 grew rapidly on glucose-yeast extract (GYC) agar and formed pale white colonies with smooth to rough surfaces. The optimum cultivation conditions for acetic acid production by the KJY8 strain were $20^{\circ}C$ and pH 3.0, with an initial ethanol concentration of 9% (w/v) to produce an acetic acid concentration of 8% (w/v).
Keywords
Vinegar; acetic acid bacteria; Acetobacter pomorum;
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