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Isolation and Characterization of Acetic Acid Bacteria for Producing "Makgeolli Seed-Vinegar"

막걸리 종초 제조에 적합한 초산균의 분리 및 발효특성

  • Lee, Hye-Bin (Department of Food Science and Technology, Chonbuk National University) ;
  • Oh, Hyeonhwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Jeong, Do-Youn (Microbial Institute for Fermentation Industry (MIFI)) ;
  • Jun, Hyun-Il (Department of Food Science and Technology, Chonbuk National University) ;
  • Song, Geun-Seoup (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
  • 이혜빈 (전북대학교 식품공학과) ;
  • 오현화 (전북대학교 식품공학과) ;
  • 정도연 ((재)발효미생물산업진흥원) ;
  • 전현일 (전북대학교 식품공학과) ;
  • 송근섭 (전북대학교 식품공학과) ;
  • 김영수 (전북대학교 식품공학과)
  • Received : 2017.07.19
  • Accepted : 2017.08.31
  • Published : 2017.10.31

Abstract

Acetic acid bacteria strains were isolated from commercial natural vinegar. Ten isolated strains were identified using 16S rRNA gene sequencing data after evaluating the ethanol- and sulfur-tolerance. Eight of the strains isolated were identified as Acetobacter pasteurianus. A. pasteurianus JAC002, JAC005, and JAC008 strains, which showed a high ethanol tolerance, were selected for making "Makgeolli seed-vinegar". Rice wine vinegars were manufactured with the selected strains through fermentation, and their physicochemical properties and antimicrobial activities were evaluated. A. pasteurianus JAC002 strain showed the highest oxidation ability to acetic acid from ethanol on the twentieth day of fermentation, resulting in 4.21% total acidity, 3,791.77 mg% acetic acid content, and 2,931.78 mg% ethanol consumption content. Rice wine vinegar manufactured with the A. pasteurianus JAC002 strain showed increased antimicrobial activities against Staphylococcus aureus (KACC1927) and Escherichia coli (KACC10115). As a result, A. pasteurianus JAC002 strain was found to be the most suitable strain for "Makgeolli seed-vinegar".

Acknowledgement

Grant : 한국형 유용균주

Supported by : 산업통상자원부

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