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KMID : 0903519790220030150
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1979 Volume.22 No. 3 p.150 ~ p.159
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Physiological Characteristics of Acetic Acid Bacteria isolated from Clover Flower Vinegar
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Yang Hee-Cheon
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Abstract
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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 areti. Particularly, the strain No. 3 had the highest productivity of acetic acid.
2. When the acetic acid bacteria preincubated in 7°Bx Koji extract was inoculated to 3°Bx Koji extract added 0.15% yeast extract the productivity and peroxidation of acetic acid increased considerably.
3. 3°Bx Koji extract added 0.005 to 0.01% of MgSO₄·7H₂O was good in tire 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.
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