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Characteristics of High Acidity Producing Acetic Acid Bacteria Isolated from Industrial Vinegar Fermentation

발효 중인 양초식초에서 분리한 고산도 초산균의 생육특성

  • 박미화 (경상대학교 응용생명과학부) ;
  • 류동규 (경상대학교 응용생명과학부) ;
  • 류충호 (경상대학교 응용생명과학부)
  • Published : 2002.06.01

Abstract

Acetic acid bacteria have been isolated from running high-acid vinegar fermentation. The color of the isolated colony was beige-yellowish. Isolated cell was rod-shaped, small, pale, absolutely aerobic and gram-negative. Microscopically the cells appeared as non-motile and non-flagellated, preferentially occuring in pairs. The optimum temperature and pH for culture were 30$\^{C}$ and 2.7, respectively. The strain was able to grow in the presence of acetic acid, ethanol and glucose. Ethanol was oxidized to acetic acid which was not oxidized any more. The isolated strain utilized glucose, fructose, maltose, sucrose, mannitol and sorbitol as carbon source. Cellulose formation was not detected on bouillon. The DNA (G +C) content of isolated strain was determined to be 56.2 mol%. The strain isolated from industrial vinegar fermentation was identified as Gluconacetobacter europaeus.

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