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Isolation of A Bacterial Strain for Fermentation of Omija Vinegar
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오미자 식초 제조를 위한 식초산균 분리 및 동정

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Type
Academic journal
Author
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.14 No.5 KCI Accredited Journals
Published
2004.10
Pages
508 - 512 (5page)

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Isolation of A Bacterial Strain for Fermentation of Omija Vinegar
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In other to produce vinegar using Schizandra chinensis Ballon(omija), acetic acid bacteria(AAB) were selected from several conventional vinegars, and total 30 acetic acid bacterial strains were isolated. Among the isolated strains, a strain was selected from medium containing omija juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. C5-1b. Optimum conditions for acetic acid production of Acetobacter sp. C5-1b were involved with 30℃ of fermentation temperature and shaking culture. The acidity of culture medium was reached to 5.3% after 8 days shaking cultivation at 30℃.

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References (14)

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, 1997 , Acetobacter sp.를 이용한 알로에 식초의 발효조건 및 lipase 활성 저해효과 42 : 105 ~ google schola , 1990 , 식초발효에 관한 연구. 중앙대학교 논문집 24 : 1 ~ google schola , 1996 , 반응표면분석에 의한 감식초 제조방법의 최적화. : 1. ~ google schola , 1981 , Manual of methods for general bacteriologt. American Society for Microbiology : 85 ~ google schola , 1992 , Effects of the omija extract on the metabolism and renal cadmium contents in cadmium addministered rats. J Korean Soc Food Sci Nutr 31 : 1102 ~ google schola

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