[논문]전통방식으로제조한식초로부터 Acetobacter 종들분리및특성조사

이강욱; 심재민; 김경민; 신정혜; 김정환

doi:10.4014/mbl.1504.04004

전통방식으로제조한식초로부터 Acetobacter 종들분리및특성조사
Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar 원문보기

Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.43 no.3, 2015년, pp.219 - 226

이강욱 (경상대학교 농업생명과학원) , 심재민 (경상대학교 대학원 응용생명과학부(BK21+)) , 김경민 (남해 마늘연구소) , 신정혜 (남해 마늘연구소) , 김정환 (경상대학교 농업생명과학원)

초록
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경남 남해군에서 전통방식으로 제조한 식초에서 초산균들을 분리하였다. 분리균주들은 그램 음성, 비운동성, 단간균으로 이중 선발된 3 균주는 16S rRNA 유전자 염기서열 분석 결과 Acetobacter pasteurianus 혹은 Acetobacter aceti로 동정되었다. A. pasteurianus NH2와 A. pasteurianus NH6는 ethanol, glycerol, D-fructose, D-glucose, D-mannitol, D-sorbitol, L-glutamic acid, 그리고 Na-acetate를이용하였다. A. aceti NH12는 ethanol, n-propanol, glycerol, D-mannitol과 Na-acetate를이용하였다. 이들은 30℃, 초기 pH 3.4에서가장 잘 자랐고 초기 초산농도 3% (v/v)까지는 생육하였다. 초산 생산을 위한 최적 조건은 30℃, pH 3.4, 초기 ethanol 농도 5%로 이 경우 초산을 7.3−7.7% 생성하였다.

Abstract ▼ AI-Helper

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%.

주제어

AI 본문요약
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문제 정의

In this study, we isolated 3 Acetobacter strains from a Namhae vinegar, and examined the optimal cultivation conditions for the isolates to produce acetic acid. This report is the first step to understand the AAB present in Namhae vinegar and to improve the quality of Namhae vinegar in the future.

제안 방법

But no report has been made on the quality of Namhae vinegar nor the microorganisms involved in the fermentation known. In this study, we isolated 3 Acetobacter strains from a Namhae vinegar, and examined the optimal cultivation conditions for the isolates to produce acetic acid. This report is the first step to understand the AAB present in Namhae vinegar and to improve the quality of Namhae vinegar in the future.

대상 데이터

A vinegar prepared by traditional ways at Namhae county, Gyeongnam, Republic of Korea, in the fall of 2014 was used as the source for AAB. Makgeolli (traditional Korean rice wine, 6% alcohol) was stored at room temperature for 4–6 days and then inoculated with mother vinegar (10%, v/v).

이론/모형

The morphologies of the isolates were examined by a microscope, and Gram staining was performed using a kit (BD Diagnostic, Franklin Lakes, NJ, USA). To observe the motility, the hanging-drop method was used [18].

성능/효과

Three Acetobacter strains were tolerant against acetic acid up to 3% of initial concentration (v/v) (Fig. 4).
Acetic acid is produced from ethanol by two successive catalytic reactions by membrane-bound alcohol dehydrogenase and aldehyde dehydrogenase [14]. Thus, the ability to oxidize ethanol into acetic acid and the ability to tolerate higher concentration of acetic acid are both required for Acetobacter species to produce acetic acid in large quantity.

후속연구

2% citric acid, w/v) broth with different ethanol concentration (0–10%, v/v), and the optimal ethanol concentration was 4% (v/v) [1]. Identification of the major AAB involved in Namhae vinegar fermentation is the first step and further studies on their roles for the quality of vinegar are required. Use of isolated strains as starters for vinegar fermentation should be done and the quality of vinegar should be compared with naturally fermented vinegars.

참고문헌 (21)

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상세보기
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