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http://dx.doi.org/10.4014/mbl.1505.05003

Characterization of Acetobacter sp. Strain CV1 Isolated from a Fermented Vinegar  

Baek, Chang-ho (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Baek, Seong-yeol (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Lee, Se Hee (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Kang, Ji-Eun (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Choi, Han-Seok (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Kim, Jae-Hyun (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Publication Information
Microbiology and Biotechnology Letters / v.43, no.2, 2015 , pp. 126-133 More about this Journal
Abstract
Ten types of farm-made brewing vinegars were collected and four high acetic acid-producing strains (CV1, CV3, CV5, and CV6) were isolated. Among them strain CV1, exhibiting highly alcohol-resistant and acetic acid-producing properties, was selected and its taxonomic properties were investigated by phenotypic (particularly chemotaxonomic) characterization and phylogenetic inference based on 16S rRNA gene sequence analysis. On SM broth agar, cells of strain CV1 were gram-stainingnegative and formed pale white colonies with smooth to rough surfaces. Strain CV1 produced acetate from ethanol and was resistant to up to 8% (v/v) ethanol in LM broth. Strain CV1 had a G+C content of 61.0 mol%, contained meso-DAP as the cell wall amino acid, and possessed Q-10 as the major ubiquinone. A comparison of 16S rRNA gene sequences showed that strain CV1 was most closely related to Gluconacetobacter saccharivorans (≥99.0% identity). In liquid media, the optimum growth conditions for acetic acid production were 30℃ and pH >3.0 and strain CV1 produced 9.3% and 8.4% acetic acids from 10% and 9% alcohol concentrations, respectively.
Keywords
Gluconacetobacter saccharivorans; 16S rDNA gene sequence analysis; vinegar; acetic acid;
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Times Cited By KSCI : 7  (Citation Analysis)
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