• Food Science and Preservation
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• v.13 no.3
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• pp.357-362
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• 2006

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 $30^{\circ}\C$.

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

• Microbiology and Biotechnology Letters
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• v.43 no.2
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• pp.126-133
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• 2015

Ten types of farm-made brewing vinegars were collected and four high acetic acid-producing strains (CV1, CV3, CV5, and CV6) were isolated. Among them strain CV1, exhibiting highly alcohol-resistant and acetic acid-producing properties, was selected and its taxonomic properties were investigated by phenotypic (particularly chemotaxonomic) characterization and phylogenetic inference based on 16S rRNA gene sequence analysis. On SM broth agar, cells of strain CV1 were gram-stainingnegative and formed pale white colonies with smooth to rough surfaces. Strain CV1 produced acetate from ethanol and was resistant to up to 8% (v/v) ethanol in LM broth. Strain CV1 had a G+C content of 61.0 mol%, contained meso-DAP as the cell wall amino acid, and possessed Q-10 as the major ubiquinone. A comparison of 16S rRNA gene sequences showed that strain CV1 was most closely related to Gluconacetobacter saccharivorans (≥99.0% identity). In liquid media, the optimum growth conditions for acetic acid production were 30℃ and pH >3.0 and strain CV1 produced 9.3% and 8.4% acetic acids from 10% and 9% alcohol concentrations, respectively.