• Food Science and Preservation
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• v.30 no.1
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• pp.65-77
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• 2023

In this study, we investigated the immunological properties of six strains of Acetobacter pasteurianus through nuclear factor-kappa B/activator protein-1 (NF-κB/AP-1) transcription factor activation and nitric oxide (NO) and cytokine production in macrophages. We found that the six A. pasteurianus strains had no significant inhibitory effect on the cell viability of RAW-Blue^TM cells at the concentration of (25, 50, 100 CFU/macrophage). The production of NO and cytokines (TNF-α, IL-1β, and IL-6) showed different abilities of immune activation for each strain, and it was 0.7 to 0.9 times higher than that of the LPS (100 ng/mL, v/v) positive control and 7 to 8 times superior to that of the negative control group. To explore the underlying mechanism, we evaluated the mRNA expression of pro-inflammatory genes. Consequently, we found that inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expression including genes expression of cytokines were elevated by the six A. pasteurianus treatment. These results suggested that the six strains of A. pasteurianus have an excellent industrial application value as a functional material for the purpose of enhancing immune function.

• 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.14 no.3
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• pp.284-290
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• 1999

Glucose fed-batch culture was studied to improve cellulose productivity by Acetobacter xylinum BRC5. When initial glucose concentrations in batch cultures were less than 20 g/L, yield coefficients of cellulose (Yp/s) remained a constant value of 0.21 g cellulose/g glucose. But a low yield coefficient, Yp/s=0.13 was obtained from an initial glucose concentration of 40 g/L. Since initial high glucose concentrations in batch culture resulted in low yields of cellulose, constant fed-batch cultures were carried out. The optimal feed rate for fed-batch culture was 2.22 g glucose/L.h. In constant fed-batch culture without DO control, 10 g/L of cellulose was obtained from 40 g/L of glucose with this feed rate, which was approximately two fold higher than that of the batch culture with the same initial glucose concentration. In DO stat plus fed-batch culture, the highest cellulose productivity could be obtained when dissolved oxygen level was controlled at 10% of air saturation, and cellulose productivity increased about 1.5 times compared with that of the culture without DO control.

• Korean Journal of Microbiology
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• v.45 no.3
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• pp.275-280
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• 2009

The optimal medium compositions for the production of bacterial cellulose (BC) by a Acetobacter sp. V6, which was isolated from the traditionally fermented vinegar in Korea, were investigated in static cultures. The optimum medium compositions for BC production were 3% glucose, 3% soytone, 0.8% $K_2HPO_4$, and 0.4% ethanol, respectively. Adding $NaH_2PO_4$ or $KH_2PO_4$ had not shown the increase in BC production. Under the optimum medium compositions, the highest BC production was 44.67 g/$m^2$ in 8 days and the thickness of BC pellicle was about 1 cm. Structural properties of BC produced in the optimal medium were studied using Fourier-transform infrared spectroscopy and X-ray diffractometer. BC from the optimal medium was found to be of cellulose type I, the same as typical native cellulose. No difference in the compositions between bacterial and plant celluloses, but BC showed unique micro-network structure and high crystallinity (82%).

• Journal of Life Science
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• v.32 no.2
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• pp.119-124
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• 2022

To effectively isolate acetic acid bacteria for producing makgeolli vinegar, various products were researched, and Acetobacter pasteurianus CK-1, a strain that is excellent in acetic acid production, was finally isolated. The optimal growth temperature of the isolated strain was confirmed to be 30℃, and it grew well in the pH range of 5.5~6.5, with optimal growth at pH 6. A. pasteurianus CK-1 had the most active proliferation when the initial ethanol concentration in the medium was 4%, and growth was possible even at an ethanol concentration of 7%. When inoculating the isolated strain into makgeolli to induce acetic acid fermentation, the pH at the beginning of fermentation was 3.54, which was gradually lowered to 2.77 after 18 days of fermentation. The acidity was 0.75% at the beginning of fermentation and gradually started to increase from the 4th day of fermentation. The final acidity at the end of fermentation was 5.54%. In the vinegar fermented by inoculating A. pasteurianus CK-1, acetic acid content was detected to be as high as 3,575.7±48.6 mg%, and the malic acid and citric acid contents were 2,150.8±27.6 and 55.8±3.7 mg%, respectively. Further, it was confirmed that the content and ratio of the organic acids produced significantly differed depending on the type of inoculated bacterial strain. During acetic acid fermentation, the populations of yeast and A. pasteurianus CK-1 were inversely changed. In the initial stage of fermentation, yeast dominated, and after 10 days of fermentation, A. pasteurianus CK-1 slowly proliferated and reached stationary phase.

• Food Science and Preservation
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• v.22 no.3
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• pp.443-451
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• 2015

This study was carried out to investigate the quality characteristics and identification of acetic acid bacteria for black waxy rice vinegar. Eight (8) strains of acetic acid bacteria were isolated for the production of acetic acid and their acidities were then compared with commercial acetic acid bacteria. Among them, F1, H4, and two types of commercial bacteria (four best strains by vinegar zymogen) were selected. After analyzing the 16S rRNA sequence, both F1 and H4 strains were identified as acetobacter genus. Therefore, the F-1 and H-4 strains were named as Acetobacter sp. F-1 and Acetobacter sp. H-4, respectively. Acidity of black waxy rice vinegar during fermentation was steadily increased up to 16 days and the acidity was then constant. Total acidity content was higher when used FV-1 strain. In the results of Hunter's color value of black waxy vinegar, L value was at 75.01 to 80.11, while (+a) value was at 3.34 to 3.92, and (+b) value was at 12.84 to 18.09. The major organic acid of the black waxy vinegar was acetic acid. The total organic acid content was high when used H-4, F-1, C-2 and C-1 strains. The total free amino acid content of the black waxy vinegar by strain was the highest (351.43 mg%) of F-1 vinegar strain, and the lowest (247.74 mg%) of C-2 vinegar strain. A sensory evaluation of black waxy vinegar indicated that F-1 vinegar strain was better than the other samples in aspect of flavor, color, and overall preference.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.61-68
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• 2018

The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).

• Proceedings of the Zoological Society Korea Conference
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• 1997.10b
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• pp.251.2-251
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• 1997

• Food Industry And Nutrition
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• v.5 no.1
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• pp.25-29
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• 2000

• Biotechnology and Bioprocess Engineering:BBE
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• v.7 no.5
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• pp.289-294
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• 2002

Cellulose production by Acetobacter pasteurianus was investigated in static culture using four bioreactors with silicone rubber membrane submerged in the medium. The shape of the membrane was flat sheet, flat sack, tube and cylindrical balloon. Production rate of cellulose as well as its yield on consumed glucose by the bacteria grown on the flat type membranes was approximately ten-fold greater than those on the non-flat ones in spite of the same membrane thickness. The membrane reactor using flat sacks of silicone rubber membrane as support of bacterial pellicle can supply greater ratio of surface to volume than a conventional liquid surface culture and is promising for industrial production of bacterial cellulose in large scale.