• Journal of Microbiology and Biotechnology
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• v.14 no.2
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• pp.276-283
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• 2004

Screening was performed to isolate cellulose-producing microorganisms from the Korean traditional fermented persimmon vinegar. The resulting strain, KJ $145^{T}$, was then taxonomically investigated by phenotypic characterization, particularly chemotaxonomic, and by phylogenetic inference based on a 16S rDNA sequence analysis including other related taxa. Strain KJ $145^{T}$ was found to grow rapidly and form pale white colonies with smooth to rough surfaces on a GYC agar. Strain KJ $145^T$ also produced acetate from ethanol, and was tolerable to 10% ethanol in SM medium. In a static culture, a thick cellulose pellicle was produced, and in GYC broth, the strain grew at temperatures ranging from 28 to $40^\circ{C}$ with an optimum pH of 4.0. The genomic DNA G+C content of strain KJ $145^T$ was 61.9 mol%, and the predominant ubiquinone was Q 10 as the major quinone and Q9 as the minor quinone. The major cellular fatty acids were $C_{16:0}$ and the sum in feature 7 ($C_{18:1}$ w9c, w12t and/or w7c). A 16S rRNA-targeted oligonucleotide probe specific for strain KJ $145^T$was constructed, and the phylogenetic position of the new species was derived from a 16S rDNA-based tree. When comparing the 16S rDNA nucleotide sequences, strain KJ $145^T$ was found to be most closely related to G. hansenii LMG $1527^T$ (99.2%), although KJ $145^T$ was still distinct from G. hansenii LMG $l527^T$ and G. xylinus LMG $1515^T$ in certain phenotypic characteristics. Therefore, on the basis of 16S rDNA sequences and taxonomic characteristics, it is proposed that strain KJ $145^T$ should be placed in the genus Gluconacetobacter as a new species, Gluconacetobacter persimmonis sp. nov., under the type-strain KJ $145^T$ (=KCTC =$10175BP^T$=KCCM=$10354^T$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.981-985
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• 2003

The changes of component through simultaneous production of bacterial cellulose and vinegars by G. persimmonis KJ145$^{T}$ were examined. As a results, pH was decreased to 3.22 at 8 days of fermentation and total acidity showed 4.66 which was the highest at the 8 days of fermentation. Brix didn't show any changes during the fermentation period. Free sugars of fermentation broth were consist of fructose, glucose and sucrose. The fructose concentration of fermentation broth was maintained highly during fermentation period (until the final 10 days) without a remarkable decrease. The cell growth of G. persimmonis KJ145$^{T}$ was very rapidly increased from the 2 days of fermentation and increased most at the 4 days of fermentation. The productivity of bacterial cellulose was increased in proportion to the fermentation period. Malic acid, succinic acid and oxalic acid were detected as a organic acid of vinegar. The concentration of acetic acid was rapidly increased from the 2 days and reached highest concentration at 8 days. In conclusion, the results indicated that the 8 days was the optimal fermentation period to produce the bacterial cellulose and vinegar by G. persimmonis KJ145$^{T}$ simultaneously.