• Proceedings of the Korean Society of Life Science Conference
• /
• 2001.02a
• /
• pp.45-45
• /
• 2001

• Microbiology and Biotechnology Letters
• /
• v.9 no.3
• /
• pp.139-143
• /
• 1981

In order to investigate the changes of organic acid contents during the process of apple vinegar, this experiment was conducted by innoculating apple juice with Sarcharomyces cerevisae, and then the apple vinegar were prepared with Acetobacter. aceti and its mutants obtained by the treatment of ultraviolet light and N-methyl-N-nitro-N'-nitrosoguanidine. The organic acids were analyzed by gas chromatography. The contents of malic acid, citric acid and acetic acid in apple juice were 0.73 %, 0.038 % and 0.067%, malic acid, lactic acid and acetic acid in the apple wine 0.114%, 0.10%, and 0.03%, while acetic acid and malic acid in apple vinegar, 4.3 %, and about 0.05 %, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.812-817
• /
• 2003

In the first stage, strawberry wine was manufactured in 14$^{\circ}$Brix initial sugar content, for 50 hr at 28$^{\circ}C$ using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximun acidity (4.60%) were 1.48% initial acidity and 195.76 rpm in agitation rate for 7.34 day. The fermentation conditions for maximun Hunter color a value were 1.78% initial acidity and 117.63 rpm in agitation rate for 7.35 day. Therefore, optimum acetic acid fermentation conditions were 1.5% initial acidity and 196 rpm in agitation rate for 176 hr using Acetobacter sp. PA97.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.4
• /
• pp.695-700
• /
• 1996

In other to produce vinegar using maesil, acetic acid bacteria were selected from several conventional vinegars, and total 16 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium with maesil juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. VC-2 and it's cultural characteristics were also investigated in the batch shake flasks. The medium containing 2% acetic acid, 6% ethanol, 0.2% glucose, 0.3% yeast extract and 30% maesil juice was suitable for acetic acid production with Acetobacter sp. VC-2 at 3$0^{\circ}C$. The acidity of culture medium was reached to 6.5% after 8 days shaking cultivation at 3$0^{\circ}C$. The main components of organic acids were acetic, citric, malic and tartaric acid, and they were 4.28, 1.38, 0.48 and 0.30%, respectively.

• Preventive Nutrition and Food Science
• /
• v.3 no.3
• /
• pp.230-233
• /
• 1998

Acetic acid producing bacteria were isolated from deastringent persimmon vinegar and the major bacterium was identified using morphological and biochemical tests. Acetobacter sp. AH-1 was motile, gram negative rod with catalase positive and oxidase negative. The strain can grow up to 5 % ethanol and 2% NaCl as well as 25% glucose. Optimum temperature and pH for growth were 3$0^{\circ}C$ and 5.0, respectively. Volatile constituents of persimmon vinegar were analyzed by purge and trap sampling . Acetic acid adn alcohol were the largest volatile compounds quantitiatively in persimmon vinegar. Among alcohols, 20methyl-1-propanol, isoamyl alcohol and amyl alcohol were detected. Isovaleradehyde and benzaldehyde for aldehyde, isoamyl acteate, ethyl formate, propyl aceetate, and ethyl acetate for esters were likely to contribute to persimmon vivegar flavor.

• The Microorganisms and Industry
• /
• v.17 no.2
• /
• pp.12-17
• /
• 1991

미생물학적 물질변환에 대해서는 인류 초기에서부터 효모를 이용하여 빵, 유제품, 알코올, 음료 등의 생산에 이용하여 왔으며, 주로 농업분야 또는 식품 분야에 국한되어 왔다. 1862년 Pasteur에 의해 bacterium xylinum의 순수 배양균주를 사용하여 알코올로부터 초산을 만드는데 응용한 것이 본격적인 시발점으로 보아 무방하겠다. 그 후 acetobacter aceti에 의한 포도당으로부터 gluconic acid 생산과 acetobacter sp.에서의 sorbitol로부터 sorbose 생산 등이 이루어졌고 정통적인 유기합성 방법에 의해 쉽게 만들 수 없는 반응들에 응용되기 시작하였다. 인류 초기의 혼합배양에 의한 물질변환에의 응용과는 달리 순수배양으로 미생물, 식물세포, 혹은 정제된 효소들에 의해 반응이 이루어지게 되었고 순수한 특정 물질에 대한 새로운 순수물질로의 선별적인 수식도 가능해지게 되었다. 특히 발효와 bioconversion의 차이는 racemates의 분리, 비슷한 반응성을 갖는 여러 기들로부터 특정기능을 갖는 기만의 선별적인 수식, 입체 이성체(chiral center)의 제작, 특정 비활성화된 탄소의 기능 등이 bioconversion에서만 수행할 수 있는 독특한 영역으로서 정밀화학분야, energy 분야, 환경오염분야에서의 특히 미래의 관심 기술로 대두되고 있다.

• Journal of Microbiology and Biotechnology
• /
• v.24 no.12
• /
• pp.1679-1684
• /
• 2014

Acetobacter sp. strains were isolated from traditional vinegar collected in Daegu city and Gyeongbuk province. The strain KJY8 showing a high acetic acid productivity was isolated and characterized by phenotypic, chemotaxonomic, and phylogenetic inference based on 16S rRNA sequence analysis. The chemotaxonomic and phylogenetic analyses revealed the isolate to be a strain of Acetobacter pomorum. The isolate showed a G+C content of 60.8 mol%. It contained $\small{LL}$-diaminopimelic acid ($\small{LL}$-$A_2pm$) as the cell wall amino acid and ubiquinone $Q_9$ (H6) as the major quinone. The predominant cellular fatty acids were $C_{18:1}w9c$, w12t, and w7c. Strain KJY8 grew rapidly on glucose-yeast extract (GYC) agar and formed pale white colonies with smooth to rough surfaces. The optimum cultivation conditions for acetic acid production by the KJY8 strain were $20^{\circ}C$ and pH 3.0, with an initial ethanol concentration of 9% (w/v) to produce an acetic acid concentration of 8% (w/v).

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.5
• /
• pp.508-512
• /
• 2004

In other to produce vinegar using Schizandra chinensis Ballon(omija), acetic acid bacteria(AAB) were selected from several conventional vinegars, and total 30 acetic acid bacterial strains were isolated. Among the isolated strains, a strain was selected from medium containing omija juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. C5-1b. Optimum conditions for acetic acid production of Acetabacter sp. C5-1b were involved with 30t: of fermentation temperature and shaking culture. The acidity of culture medium was reached to 5.3% after 8 days shaking cultivation at 30℃.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.4
• /
• pp.377-380
• /
• 1992

To produce economically important acid with pear juice, an acetic acid bacterium was selected from many isolated acetic acid bacteria. The alcohoic fermentation was conducted by inoculating pear juice with Saccharomyces cerevisiae ATCC 4124, and then the pear vinegar was prepared by batch cultivation in flaskes with the isolated Acetobacter sp. The optimum conditions for high yield of acetic acid were studied experimentally in the batch shake flask . For seed purposes the Acetobactor sp. was cultivated for 2 -days and transferred to the acid production medium . Optimum alcohol concentration, initial acidity and temperature for the acid production were 8.0% , 2.0% and 28$^{\circ}C$, respectively. Under the same conditions, the addition of yeast extract (1%) was observed to produce relatively high yield of acetic acid.

• Journal of Navigation and Port Research
• /
• v.33 no.2
• /
• pp.161-166
• /
• 2009

Lactobacillus sp., Acetobacter sp. and yeast were the most dominant organisms in the EM stock culture and subculture product. Lactic acid bacteria and yeast were able to grow in the fermentation process utilizing seawater. EM treatment of higher concentrations using EM stock culture and EM clay balls (1% or 4%) contributed to an early removal of malodor and an increase of DO in the polluted sediments, indicating an odor-removing activity of EM. The EM treatment of higher concentrations (1% or 4%) somewhat appeared to modify the microbial communities within the sediments, which was confirmed by existence of a few unique fragments from the stock culture based on PCR-DGGE. It still remains to be elucidated that EM cultures were directly involved in the malodor removal and potential sediment bioremediation.