Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 5
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- Pages.574-581
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- 2001
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- 0367-6293(pISSN)
Studies on the Acid Tolerance of Acetobacter sp. Isolated from Persimmon Vinegar
감식초로부터 분리한 Acetobacter sp.의 내산성에 관한 연구
- Sim, Kyu-Chang (College of Life Science and Natural Resources, Wonkwang University) ;
- Lee, Kap-Sang (College of Life Science and Natural Resources, Wonkwang University) ;
- Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
- Ryu, Il-Hwan (College of Life Science and Natural Resources, Wonkwang University) ;
- Lee, Jung-Sung (Division of food standard, Korea food and drug administration)
- 심규창 (원광대학교 생명자원과학대학) ;
- 이갑상 (원광대학교 생명자원과학대학) ;
- 김동한 (목포대학교 식품영양학과) ;
- 류일환 (원광대학교 생명자원과학대학) ;
- 이정성 (식품의약품안전청 식품규격과)
- Published : 2001.10.01
Abstract
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
감식초로부터 초산 생성능이 우수한 Acetobacter sp. S-1, S-2 및 S-3를 분리 동정하고 그 미생물학적 특성과 내산성을 평가하였다. 분리 균들은 모두 Gram 음성의 단간균으로 포자를 형성하지 않았고 운동성이 있었으며, catalase, methyl red, oxidation fermentation, Voges-Proskaues 및 nitrate reduction 시험에서 양성반응을 나타내었고 hydrogen sulfide와 ONPG 시험에서는 음성반응을 나타내었다. 분리균들은 Carr 배지내에서 표준 균주인 Acetobacter aceti, Acetobacter liquefaciens, Acetobacter diazotrophicus와 큰 차이 없이 정상적인 생육곡선을 나타내었으며, 산 생성의 경향도 비슷하였다. 배양최적온도는