• Title, Summary, Keyword: Acetobacter

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The Biochemical Characteristics of Acetobacter sp. Isolated from Persimmen Vinegar (감식초에서 분리한 Acetobacter sp.의 생화학적 특성)

  • 이상복;전승호
    • Journal of environmental and Sanitary engineering
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    • v.14 no.4
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    • pp.180-187
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    • 1999
  • The following is experimental result of Biochemical characteristics of Acetobacter sp. Acetobacter sp. were gram negative, short rod, non-spore-forming and motile. It reacted positively catalase, methyl red, oxidation fementation, voges-proskauer and nitrate reduction tests and hydrogen sulfide test negative and ONPG negative. Acetobacter sp. showed normal growth curve in Carr broth and there was no significant difference between isolates and type strains such as Acetobacter aceti(KCTC 1010), Acetobacter diazotrophicus(KCTC 2859). Acetobacter liquefaciens(KCTC 2804) and Acetobacter pasteurianus(KCTC 1008).

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Studies on the Acid Tolerance of Acetobacter sp. Isolated from Persimmon Vinegar (감식초로부터 분리한 Acetobacter sp.의 내산성에 관한 연구)

  • Sim, Kyu-Chang;Lee, Kap-Sang;Kim, Dong-Han;Ryu, Il-Hwan;Lee, Jung-Sung
    • Korean Journal of Food Science and Technology
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    • v.33 no.5
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    • pp.574-581
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    • 2001
  • The microbial properties and acid tolerance of the three kinds of Acetobacter sp. isolated from persimmon vinegar were investigated. Acid tolerance was also evaluated. Acetobacter sp. were gram negative, short rod, nonspore forming and motile. They reacted positively catalase, methyl red, oxidation fermentation, Voges-Proskauer and nitrate reduction tests and negative to hydrogen sulfide test and ONPG. Acetobacter sp. showed normal growth curve in Carr broth and there was no significant difference between isolates and (standard on) typical strains such as Acetobacter aceti (KCTC1010), Acetobacter liquefaciens (KCTC2804), Acetobacter diazotrophicus (KCTC 2859). Optimum temperature and initial ethanol concentration in incubation were $30^{\circ}C$ and 6%, respectively. Growth and acid production of Acetobacter sp. were suppressed by the concentration of above 4% acetic acid. The amount of $Mg^{++}$ release from Acetobacter sp. cells in medium was increased by acetic acid, and almost in the concentration of 6% acetic acid. Glycolysis by Acetobacter sp. had optimal pH about 6.0 to 7.0 and more stable in acidic condition than in alkalic. The $H^+-ATPase$ of Acetobacter sp. S-1 and S-3 showed a maximal activity between pH values of approximately 5.5 to 7.5 and 6.0 to 7.5, respectively.

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Characterization and Isolation of Bacteria Producing Cellulose (Cellulose 생합성 세균의 분리 및 특성)

  • Lee, Seung-Jin;Yoo, Ju-Soon;Chung, Soo-Yeol;Choi, Yong-Lark
    • Applied Biological Chemistry
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    • v.40 no.2
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    • pp.101-106
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    • 1997
  • A screening was performed to isolate the cellulose-producing microorganisms from vinegar in Korea. The isolated strain was identified as Acetobacter sp. with respect to physiological and biochemical characteristics and designated as Acetobacter CBI-2. Cellulose production of Acetobacter CBI-2 was equal with the well known cellulose-producing bacteria, A. xylinum. The result of separation on thin layer chromatography(TLC) was consistent with the degradation product of native cellulose. The presence of genes required for the cellulose biosynthesis in Acetobacter CBI-2 was confirmed by Southern hybridization.

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Characterization and Fibrinolytic Activity of Acetobacter sp. FP1 Isolated from Fermented Pine Needle Extract

  • Park, Jae-Young;Yoon, Seo-Hyeon;Kim, Seong-Sim;Lee, Beom-Gi;Cheong, Hyeong-Sook
    • Journal of Microbiology and Biotechnology
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    • v.22 no.2
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    • pp.215-219
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    • 2012
  • The strain KCTC 11629BP, isolated from spontaneously fermented pine needle extract (FPE), showed fibrinolysis activity. The isolated strain was analyzed in physiological and biochemical experiments. Based on 16S rDNA sequencing and phylogenic tree analysis, the strain was identified to be a part of the genus Acetobacter, with Acetobacter senegalensis and Acetobacter tropicalis as the closest phylogenetic neighbors. Based on genotypic and phenotypic results, it was proposed that bacterial strain KCTC 11629BP represents a species of the genus Acetobacter. The strain was thusly named Acetobacter sp. FP1. In conclusion, Acetobacter sp. FP1 isolated from FPE possesses fibrinolytic activity.

Quality Comparison of Potato Vinegars Produced by Various Acetobacter Bacteria (초산균에 따른 감자식초의 품질 비교)

  • 서지형;정용진;김주남;우철주;윤성란;김대현
    • Korean Journal of Food Preservation
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    • v.8 no.1
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    • pp.60-65
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    • 2001
  • To investigate the effect of Acetobacter on qualities of potato vinegars, potato vinegars were produced through acetic acid fermentation using 3 Acetobacters such as Acetobacter sp. PA97, Acetobacter sp. PA96 and Acetobacter pasterianus JK 99. There were little difference in pH(2.90∼3.09) and total acidities(5.30∼5.60%) of 3 potato vinegars. However potato vinegar(II) fermented by Acetobacter sp. PA96 showed a little difference in color values with other potato vinegars. Except acetic acid in each potato vinegars, the contents of citric acid, oxalic acid, succinic acid were high in potato vinegar(I), malic acid in potato vinegar(II) and lactic acid in potato vinegar(III). The contents of glutamic acid alanine, histidine and proline were high in all potato vinegars. The major volatile components in 3 potato vinegars were acetic acid, isoamyl acetate, isobutyl acetate, 3-methyl-1-butanol, 3-methyl-butanoic acid and phenethyl alcohol. Also composition ratio of volatile components was a little difference among 3 potato vinegars.

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Cytotoxic Effect of the Extract from Acetobacter aceti OLS-001 (초산균체 추출물의 In Vitro계 암세포 증식 억제 효과)

  • Lee, Byung-Woo;Yoo, Yik-Je;Yoo, Moo-Yung;Hwang, Woo-Ik;Choi, Chun-Un
    • Korean Journal of Food Science and Technology
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    • v.27 no.4
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    • pp.445-448
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    • 1995
  • This study was performed to observe cytotoxic effect of Acetobacter aceti OLS-001 extract against cancer cell lines, including mouse leukemic lymphocyte(P388, L1210) and human rectal(HRT-18) cell. The anticancer substance were prepared by ethanol precipitation of the glass bead extraction combined with hot water of Acetobacter aceti OLS-001. The growth rates of the cancer cells in medium containing Acetobacter aceti extract were inhibited gradually to a significant degree in proportion to the increase of the extract concentration. Morphology of HRT-18 cells in medium containing Acetobacter aceti extract were seen to be shrinked and fragmented.

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Productivity of Polysaccharide by Mutant of Acetobacter pasteurianus IFO 13751 (Acetobacter pasteurianus IFO 13751의 돌연변이주에 의한 다당류 생산성)

  • Kim, Dong-Seuk;Ryu, Beung-Ho
    • Korean Journal of Food Science and Technology
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    • v.23 no.3
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    • pp.291-295
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    • 1991
  • In order to obtain the highest productivity of polysaccharide, acetic acid bacteria was used. Several acetic acid bacteria were investigated to the productivity of polysaccharide, an mutant, Acetobacter pasteurianus IFO 13751-5 selected among serveral acetic acid bacteria which can produce the polysaccharide by radiation of ultra-violet ray. Acetobacter pasteurianus IFO 13751-5 was shown 3 fold polysaccharide production than that of its parents. When the Acetobacter pasteurianus IFO 13751-5 was investigated under the condition of carbon source containing 5% sucrose, the highest amount of polysaccharide (45.95 mg/ml) was obtained. The polysaccharide production by Acetobacter pasteurianus IFO 13751-5 was 55.10 mg/ml by using jar fermentor.

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Optimization in the Preparation of Aloe Vinegar by Acetobacter sp. and Inhibitory Effect against Lipase Activity (Acetobacter sp.를 이용한 알로에 식초의 발효조건 및 Lipase활성 저해효과)

  • Ryu, Il-Hwan;Lee, Kap-Sang;Shin, Yong-Seo;Chun, Seung-Ho;Lee, Do-Sang
    • Applied Biological Chemistry
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    • v.42 no.2
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    • pp.105-110
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    • 1999
  • Acetobacter sp. were isolated from persimmon vinegar. We studied about conditions of Aloe vinegar fermentation by an isolated strain and inhibitory effect against lipase activity. Strains DS-118 was strictly aerobic, motile, gram negative, non-spore-forming and short rod shaped. It reacted positively in catalase test, was oxidase test negative, was ureas negative, was produced acetic acid from alcohol. On the basis of these results, it was identified as a strain of Acetobacter sp. In the preparation of Aloe vinegar, optimun initial alcohol concentration, acidity, and fermentation temperature were 10%, $3{\sim}4%$ and $25^{\circ}C$, respectively. The major organic acid in Aloe vinegar was acetic acid (12%), but malic acid and ${\delta}-galactronic$ acid were also present in trace. The Aloe vinegar(acidity : 12%) inhibited lipase activity and it's $IC_{50}$ was 43%.

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Effect of Buffering Agent and Bead on Bacterial Cellulose Production from Acetobacter sp. A9 in Shaking Culture (진탕배양에서 Acetobacter sp. A9로부터 셀룰로오스 생산에 대한 완충성분 및 Bead의 효과)

  • 박근태;손홍주;김근기;김한수;김용균;이상준
    • Journal of Life Science
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    • v.12 no.5
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    • pp.566-569
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    • 2002
  • Acetobacter strains are bacteria that can synthesize cellulose when grown on an undefined medium containing glucose. Several culture conditions affecting cellulose production by Acetobacter sp. A9 were examined by cultivating cells under shaking cultures. The addition of buffering agents, such as 3-(N-morpholino) propanesulfonic acid (MOPS) and CaCO$_3$, increased cellulose production. It suggests that pH of culture medium is important to an economical mass cellulose production. Addition of bead (Ф10 w) to culture medium stimulated 'disintegrated bacterial cellulose' production.

Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar (전통방식으로제조한식초로부터 Acetobacter 종들분리및특성조사)

  • Lee, Kang Wook;Shim, Jae Min;Kim, Gyeong Min;Shin, Jung-Hye;Kim, Jeong Hwan
    • Microbiology and Biotechnology Letters
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    • v.43 no.3
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    • pp.219-226
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    • 2015
  • Acetic acid bacteria (AAB) were isolated from vinegar fermented through traditional methods in Namhae county, Gyeongnam, the Republic of Korea. The isolated strains were Gram negative, non-motile, and short-rods. Three selected strains were identified as either Acetobacter pasteurianus or Acetobacter aceti by 16S rRNA gene sequencing. A. pasteurianus NH2 and A. pasteurianus NH6 utilized ethanol, glycerol, D-fructose, D-glucose, D-mannitol, D-sorbitol, L-glutamic acid and Na-acetate. A. aceti NH12 utilized ethanol, n-propanol, glycerol, D-mannitol and Na-acetate. These strains grew best at 30℃ and an initial pH of 3.4. They were tolerant against acetic acid at up to 3% of initial concentration (v/v). The optimum conditions for acetic acid production were 30℃ and pH 3.4, with an initial ethanol concentration of 5%, resulting in an acetic acid concentration of 7.3−7.7%.