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


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℃.