• The Microorganisms and Industry
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• v.17 no.2
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• pp.12-17
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• 1991

미생물학적 물질변환에 대해서는 인류 초기에서부터 효모를 이용하여 빵, 유제품, 알코올, 음료 등의 생산에 이용하여 왔으며, 주로 농업분야 또는 식품 분야에 국한되어 왔다. 1862년 Pasteur에 의해 bacterium xylinum의 순수 배양균주를 사용하여 알코올로부터 초산을 만드는데 응용한 것이 본격적인 시발점으로 보아 무방하겠다. 그 후 acetobacter aceti에 의한 포도당으로부터 gluconic acid 생산과 acetobacter sp.에서의 sorbitol로부터 sorbose 생산 등이 이루어졌고 정통적인 유기합성 방법에 의해 쉽게 만들 수 없는 반응들에 응용되기 시작하였다. 인류 초기의 혼합배양에 의한 물질변환에의 응용과는 달리 순수배양으로 미생물, 식물세포, 혹은 정제된 효소들에 의해 반응이 이루어지게 되었고 순수한 특정 물질에 대한 새로운 순수물질로의 선별적인 수식도 가능해지게 되었다. 특히 발효와 bioconversion의 차이는 racemates의 분리, 비슷한 반응성을 갖는 여러 기들로부터 특정기능을 갖는 기만의 선별적인 수식, 입체 이성체(chiral center)의 제작, 특정 비활성화된 탄소의 기능 등이 bioconversion에서만 수행할 수 있는 독특한 영역으로서 정밀화학분야, energy 분야, 환경오염분야에서의 특히 미래의 관심 기술로 대두되고 있다.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.52-58
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• 2001

The 7.5% wax gourd-added mash composed of 7.5% brown rice. 1.5% malt. 3% red ginseng and 6% ethanol solution, and mash which 7.5% wax gourd was not added were fermented as vinegar and produced acetic acid, with the use of Acetobacter aceti 3281, at 25$\^{C}$ for 150 days. As the result, vinegar of no added-wax gourd was shown containing 3.3 % total sugar, 1.5% reducing sugar, 11.5 absorbance at 280nm, 2.7$\mu$M/ml amino acid, and 0.5 % ethanol, 3.0 pH, 4.59% acidity, 5.2% organic acid. The 7.5% wax gourd-added vinegar showed 2.3% of total sugar, 1.1% reducing sugar, 10.8 absorbance at 280nm, 2.1 $\mu$ M/ml amino acid, 1.2% ethanol, 3.1 pH, 4.61% acidity, 4.9% organic acid. In preference test of 5-points in full, red ginseng vinegar showed 3.86, and wax gourd-red ginseng vinegar 3.66.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.202-206
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• 2012

In order to prepare rice vinegar, $takju$ fermentation was performed, using two different compositions; cooked rice supplemented with $Rosa$ $rugosa$ Thunb. (CR-R) and uncooked rice supplemented with $Rosa$ $rugosa$ Thunb. (UR-R). After ethanol fermentation, ethanol contents of $takju$ were adjusted to 6.0%, and then acetic acid fermentation was carried out using $Acetobacter$ $aceti$ at $30^{\circ}C$ with 200 rpm for 9 days. Supplementations of 1% acetic acid to $takju$ prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.

• Applied Biological Chemistry
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• v.22 no.3
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• pp.150-159
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• 1979

Physiological characteristics of the acetic acid bacteria isolated from the clover flower vinegar were studied and the results were summarized as follows. 1. The strains No. 1, 3, 5 were employed. By their biochemical properties observed, they seemed to belong to Acetobacter aceti. Particluarly, the strain No. 3 had the highest productivity of acetic acid. 2, When the acetic acid bacteria preincubated in $7^{\circ}Bx$ Koji extract was inoculated to $3^{\circ}Bx$ Koji extract added 0.15% yeast extract the productivity and peroxidation of acetic acid increased considerably. 3. $3^{\circ}Bx$ Koji extract added 0.005 to 0.01% of $MgSO_4{\cdot}7H_2O$ was good in the maintenance of high concentration of acetic acid. 4. Initial optimum pH of media was 6.0. 5. 2 to 4% of ethanol concentration brought a good result of the productivity and peroxidation of acetic acid in short terms.

• Journal of Life Science
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• v.6 no.4
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• pp.270-277
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• 1996

Streptococcus sp J-C1 producing bacteriocin was isolated from Kimchi. The optimum conditions for bacteriocin production by Streptococcus sp. J-C1 were evaluated. For the maximum yield of bacteriocin production by Streptococcus sp. J-C1, the cell should be harvested at the late stationary phase and the temperature, pH and NaCl concentration should be 25$\circ$C, pH 8 and without the addition of NaCl, respectively. Sucrose should be used as a carbon source and organic nitrogen such as peptone should be used as a nitorgen source for the best yield. The production of bacteriocin is related to the cell growth of Streptococcus sp. J-C1. The bacteriocin from Streptococcus sp. J-C1 was active for gram positive microorganisms such as Lactobacillus sp., Leuconoctoc sp., Lactococcus sp., Streptococcus mutans, Staphylococcus aureus amd Bacillus subtilis and also active for gram negetive bacteria such as Acetobacter aceti. Antibacterial activity of the bacteriocin was completely disappeared by protease treatment.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.179-184
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• 2012

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using $Acetobacter$ $aceti$ and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.103-111
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• 1980

This studies were conducted to make vinegar from the physiologcical fallen persinmon during the ripening fruit. The main components of the persimmon mere investigated for the several focal valieties, Some microke acted on the fermentation of persimmon was isolated. The obtained results were as follows : 1) The hardness of fruit was the hithest for Jangjunsi (long persimmon) The hardness of Bansi and Soosi valieties was decreased vary fast after five or six weeks. 2) The total amount of pectin was increased a little in order of Jangjunsi, Bansi and Soosi. The amount of soluble pectin was increased considerably in order of Soosi, Bansi and Jangjunsi. 3) The amount of total sugar and reducing sugar were increased in order of Bansi, Jangjunsi and Soosi. After five or six weeks the amount of reducing sugar of Soosi and Bansi was increased much. The amount of starch was decreased in order of Bansi, Jangjunsi and Soosi, to trace amounts without significent differences. 4) The amount of Soluble tannin was decreased in order of Bansi, Jangjunsi and Soosi. 5) Main microbes on the fermentation of persimmon vinegar were identified as follows: yeast was proved to be Saccharomyces rouxii, CBS 726, and Acetobacters were Gluconobacter oxydans subsp. suboxydans, Gluconobacter oxyaans subsp, osydans, Acetobaeter pasteurians subsp. xylinum 6) During the fermentation, process of persimmon vinegar the amount of reducing sugar and alcohol were decresed, but that of acidity was increased.

• Journal of Life Science
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• v.9 no.1
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• pp.111-120
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• 1999

A bacteriocin-producing strain, J-105, was isolated from Kimchi and identified as Lactococcus sp. The optimum conditions for the bacteriocin production from the isolated microorganism were evaluated. For maximum yield of bacteriocin from Lactotoccus sp. J-105, the cell should be harvested at the early stationary phase and temperature, pH and NaCl concentration should be $25^{\circ}C$, pH 8.0 and without the addition of NaCl, respectively. Maltose should be used as a carbon source and organic nitrogen such as polypeptone should be used as a nitrogen source for the best yield. The bacteriocin from isolate was inhibitory against Acetobacter aceti, Bacillus subtilis and several strains of lactic acid bacteria. The bacteriocin of J-105 was sensitive to pepsin, but stable for heat treatment. It was stable even at autoclaving temperature for 15 min.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.711-718
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• 2015

The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube juice, A. aceti concentration, pH, and temperature on acetic acid fermentation were also investigated. Out of these factors, the effects of the initial concentration of jujube juice and inoculation amount of A. aceti were determined to be negligible based on statistical analysis. By employing the face-centered experimental design in RSM, the optimum conditions for acetic acid fermentation were exploited for achieving maximum acidity and acetic acid production. The coefficients ($R^2$) of the derived equations from the response surface regression were 0.71 and 0.78 for acidity and acetic acid production, respectively. The maximum production of acetic acid was expected to be 52.76 mg/mL from 25% jujube extract at $21.75^{\circ}C$ with 7.69% alcohol content.