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http://dx.doi.org/10.4014/mbl.1504.04004

Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar  

Lee, Kang Wook (Institute of Agriculture & Life Science, Graduate School, Gyeongsang National University)
Shim, Jae Min (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
Kim, Gyeong Min (Garlic Research Institute)
Shin, Jung-Hye (Garlic Research Institute)
Kim, Jeong Hwan (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
Publication Information
Microbiology and Biotechnology Letters / v.43, no.3, 2015 , pp. 219-226 More about this Journal
Abstract
Acetic acid bacteria (AAB) were isolated from vinegar fermented through traditional methods in Namhae county, Gyeongnam, the Republic of Korea. The isolated strains were Gram negative, non-motile, and short-rods. Three selected strains were identified as either Acetobacter pasteurianus or Acetobacter aceti by 16S rRNA gene sequencing. A. pasteurianus NH2 and A. pasteurianus NH6 utilized ethanol, glycerol, D-fructose, D-glucose, D-mannitol, D-sorbitol, L-glutamic acid and Na-acetate. A. aceti NH12 utilized ethanol, n-propanol, glycerol, D-mannitol and Na-acetate. These strains grew best at 30℃ and an initial pH of 3.4. They were tolerant against acetic acid at up to 3% of initial concentration (v/v). The optimum conditions for acetic acid production were 30℃ and pH 3.4, with an initial ethanol concentration of 5%, resulting in an acetic acid concentration of 7.3−7.7%.
Keywords
Vinegar; acetic acid bacteria; Acetobacter pasteurianus; Acetobacter aceti;
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