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http://dx.doi.org/10.3746/jkfn.2005.34.8.1251

Isolation and Characteristics of Acetic Acid Bacteria for Persimmon Vinegar Fermentation  

Park, Mi-Hwa (Division of Applied Life Science, Insititute of Agriculture and Life Science, Gyeongsang National University)
Lee, Jeong-Ok (Division of Applied Life Science, Insititute of Agriculture and Life Science, Gyeongsang National University)
Lee, Ju-Young (Division of Applied Life Science, Insititute of Agriculture and Life Science, Gyeongsang National University)
Yu, Seon-Joo (Division of Applied Life Science, Insititute of Agriculture and Life Science, Gyeongsang National University)
Ko, Yu-Jin (Division of Applied Life Science, Insititute of Agriculture and Life Science, Gyeongsang National University)
Kim, Yeong-Hoon (Gyeongsangnam-do Provincial Government Public Health & Environmental Research Institute)
Ryu, Chung-Ho (Division of Applied Life Science, Insititute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.8, 2005 , pp. 1251-1257 More about this Journal
Abstract
This study was carried out to investigate characteristics of acetic acid bacteria for persimmon vinegar fermen-tation. Acetic acid bacteria were isolated from statically fermented vinegar. Microscopically the cells appeared as non-motile and non-flagellated, preferentially occuring in pairs. Isolated strains were able to grow in the presence of acetic acid, ethanol, and glucose. Four of them produced 2-ketogluconic acid but did not produce 5-ketogluconic acid. The four strains isolated from statically fermented vinegar were considered to be grouped into Acetobacter. The strains were inoculated into persimmon juice for persimmon vinegar fermentation. They produced acetic acid in the range of 5.25$\∼$5.68$\%$.
Keywords
persimmon vinegar; acetic acid bacteria;
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