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Isolation and Culture Conditions of Acetobacter sp. for the Production of Citron (Citrus junos) Vinegar  

Kang Seong-Koo (Department of Food Science and Technology, Sunchon National University)
Jang Mi-Jeong (Department of Food Science and Technology, Sunchon National University)
Kim Yong-Doo (Department of Food Science and Technology, Sunchon National University)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 357-362 More about this Journal
Abstract
In other to produce vinegar min citron (Citrusu junos), acetic acid bacteria were selected from several conventional vinegars, and total 25 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp V-16 and it cultural characteristics were also investigated in the medium with citron juice. Optimum temperature for the growth of Acetobacter sp. V-16 was $30^{\circ}\C$. The medium containing 2% acetic acid, 5% ethanol, and 30% citron juice was suitable for acetic acid production with Acetobacter sp. V-16. The acidity of culture medium was reached to 6.8% after 10 days shaking cultivation at $30^{\circ}\C$.
Keywords
citron (Citrus junos) vinegar; Acetobacter sp. V-16; acetic acid;
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Times Cited By KSCI : 3  (Citation Analysis)
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