Isolation of A Bacterial Strain for Fermentation of Omija Vinegar

오미자 식초 제조를 위한 식초산균 분리 및 동정

  • Lim Yong-Suk (Dept. of Biotechnology, Daegu University of Foreign Studies) ;
  • Sul Ill-Whan (Dept. of Biotechnology, Daegu University of Foreign Studies)
  • 임용숙 (대구외국어대학교 생명과학과) ;
  • 설일환 (대구외국어대학교 생명과학과)
  • Published : 2004.10.01

Abstract

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℃.