• 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.

• 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%.

• Bulletin of the Korean Chemical Society
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• v.34 no.12
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• pp.3877-3880
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• 2013

• 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).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.4
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• pp.301-306
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• 1992

In order to determine the optimal conditions for the process of acetic acid fermentation, the kinetics of Acetobacter aceti fermentation in submerged batch cultures were studied at different agitation speeds and air flow rates. The maximum cell concentration was noted after about 48 hr fermentation and the time course of Acetobactey aceti fermentation showed a distinct feature of growth-associated product formation. At agitation speeds 700, 500, and 300 rpm fixed on air flow rate 1 v/v/M, specific grow rates were $3.97\times10^{-2},\;3.82\times10^{-2},\;and\;2.04\times10^{-2\} \;hr^{-1}$, saturation constants were 61.4, 64.6, and 69.4mg/ml. and volumetric oxygen transfer coefficients were 0.9337, 0.4468, and 0.1701 $min^{-1},$ respectively. At air flow rates 1.25, 1.00, and 0.75 v/v/M fixed on agitation speed 500 rpm, specific growth rates were $3.90\times10^{-2},\;3.82\times10^{-2},\;and\;2.37\times10^{-2}\;hr^{-1}$, saturation constants were 63.4, 64.6, and 64.9 mg/ml, and volumetric oxygen transfer coefficient were 0.4923, 0.4468, and 0.3509 $min^{-1},$ respectively.

• KSBB Journal
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• v.5 no.2
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• pp.167-173
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• 1990

This study is to investigate for obtaining the operating conditions of continuous vinegar production using fluidized bed reactor by Acetobacter aceti cell immobilized in Ca-alginate gel. The optimum conditions obtaining by batch fermentation using fluidized bed reactor were as follows; The fermentation temperature and aeration rate were 3$0^{\circ}C$ and 1.0VVM and the initial concentration of ethanol and acetic acid in medium were 33g/l and 27g/l respectively. The amount of bead used was 25%(w/v). The overall acetic acid productivities of batch fermentations by free cell and immobilized cell were 0.31g/l-hr and 0.48g/l-hr, respectively, at the final acetic acid concentration of 50g/l. In the continuous vinegar production using fluidized bed reactor by immobilized cell under optimum conditions, it was possible to produce 23g/l acetic acid continuously up to 90 days with maximum acetic acid productivity of 2.76g/l-hr at dilution rate 0.12hr-1.

• Food Engineering Progress
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• v.14 no.3
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• pp.217-221
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• 2010

Various conditions of acetic acid fermentation by Acetobacter aceti B20 strain were investigated and evaluated to optimize the fermentative production of acetic acid. The effects of the initial ethanol concentration on growth and acid productivity in a flask and fermentor were also studied. The growth of A. aceti B20 strain was inhibited as the concentration of ethanol increased. However, the highest total acidity and fermentation yield were 5.34% and 56.1%, respectively when the initial concentration of ethanol was 7% in the batch fermentation. Although the concentration of initial glucose influenced the growth rate of B20 strain, it did not influence the total acidity in the flask culture. When the agitation speed increased, the growth, total acidity and fermentation yield were all improved. In fed-batch fermentation, total acidities and fermentation yields were 7.14-8.76% and 39.1-53.0%, respectively, and their values mostly depended on the feeding methods.

• Journal of Life Science
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• v.6 no.1
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• pp.56-65
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• 1996

Black tea extractbsupplemented with 10% sucrose was fermented by fungus at 30$\circ$C. A pellicle thick as 7$\sim$8 mm covered entire surface of the medium and the wxtract converted to acidic beverage(abbreviated below as fermented black tea) by 14 days of fermentation. It was a kind of acetic acid fermentation depending on symbiotic microorganisms. During the fermentation strains of yeasts(Saccharomyces cerevisiae and Eeniella sp.)and bacteria(Bacillus subtilis, Kurthia zopfii, Gluconobacter oxydans and Deinicoccus sp.) were isolated from aqueous layer. Contrastly to it, a bacterial strain(Acetobacter aceti) was isolated from thick pellicle. The bacteria grew as a viscouse cluster on solid agar medium differently from usual strains of A. aceti. Fermented black tea had sweet-sour taste and sweet smell.

• 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.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.139-143
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• 1981

In order to investigate the changes of organic acid contents during the process of apple vinegar, this experiment was conducted by innoculating apple juice with Sarcharomyces cerevisae, and then the apple vinegar were prepared with Acetobacter. aceti and its mutants obtained by the treatment of ultraviolet light and N-methyl-N-nitro-N'-nitrosoguanidine. The organic acids were analyzed by gas chromatography. The contents of malic acid, citric acid and acetic acid in apple juice were 0.73 %, 0.038 % and 0.067%, malic acid, lactic acid and acetic acid in the apple wine 0.114%, 0.10%, and 0.03%, while acetic acid and malic acid in apple vinegar, 4.3 %, and about 0.05 %, respectively.