• Title/Summary/Keyword: Acetobacter aceti extract

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Cytotoxic Effect of the Extract from Acetobacter aceti OLS-001 (초산균체 추출물의 In Vitro계 암세포 증식 억제 효과)

  • Lee, Byung-Woo;Yoo, Yik-Je;Yoo, Moo-Yung;Hwang, Woo-Ik;Choi, Chun-Un
    • Korean Journal of Food Science and Technology
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    • v.27 no.4
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    • pp.445-448
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    • 1995
  • This study was performed to observe cytotoxic effect of Acetobacter aceti OLS-001 extract against cancer cell lines, including mouse leukemic lymphocyte(P388, L1210) and human rectal(HRT-18) cell. The anticancer substance were prepared by ethanol precipitation of the glass bead extraction combined with hot water of Acetobacter aceti OLS-001. The growth rates of the cancer cells in medium containing Acetobacter aceti extract were inhibited gradually to a significant degree in proportion to the increase of the extract concentration. Morphology of HRT-18 cells in medium containing Acetobacter aceti extract were seen to be shrinked and fragmented.

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Physiological Characteristics of Acetic Acid Bacteria isolated from Clover from Clover Flower Vinegar (클로버꽃 식초(食醋)에서 분리(分離)한 초산균(醋酸菌)의 생리학적(生理學的) 연구(硏究))

  • Yang, Hee-Cheon;Choi, Dong-Sung
    • Applied Biological Chemistry
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    • v.22 no.3
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    • pp.150-159
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    • 1979
  • Physiological characteristics of the acetic acid bacteria isolated from the clover flower vinegar were studied and the results were summarized as follows. 1. The strains No. 1, 3, 5 were employed. By their biochemical properties observed, they seemed to belong to Acetobacter aceti. Particluarly, the strain No. 3 had the highest productivity of acetic acid. 2, When the acetic acid bacteria preincubated in $7^{\circ}Bx$ Koji extract was inoculated to $3^{\circ}Bx$ Koji extract added 0.15% yeast extract the productivity and peroxidation of acetic acid increased considerably. 3. $3^{\circ}Bx$ Koji extract added 0.005 to 0.01% of $MgSO_4{\cdot}7H_2O$ was good in the maintenance of high concentration of acetic acid. 4. Initial optimum pH of media was 6.0. 5. 2 to 4% of ethanol concentration brought a good result of the productivity and peroxidation of acetic acid in short terms.

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Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits (대추 식초 음료 생산을 위한 대추 추출액 발효 조건 최적화)

  • Jo, Youngje;Han, Jung Woo;Min, Dul-Lae;Lee, Young Eun;Choi, Young-Jin;Lim, Seokwon
    • Korean Journal of Food Science and Technology
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    • v.47 no.6
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    • pp.711-718
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    • 2015
  • The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube juice, A. aceti concentration, pH, and temperature on acetic acid fermentation were also investigated. Out of these factors, the effects of the initial concentration of jujube juice and inoculation amount of A. aceti were determined to be negligible based on statistical analysis. By employing the face-centered experimental design in RSM, the optimum conditions for acetic acid fermentation were exploited for achieving maximum acidity and acetic acid production. The coefficients ($R^2$) of the derived equations from the response surface regression were 0.71 and 0.78 for acidity and acetic acid production, respectively. The maximum production of acetic acid was expected to be 52.76 mg/mL from 25% jujube extract at $21.75^{\circ}C$ with 7.69% alcohol content.

Studies on Ginseng Vinegar (인삼식초에 관한연구)

  • 김승겸
    • The Korean Journal of Food And Nutrition
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    • v.12 no.5
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    • pp.447-454
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    • 1999
  • Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

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