Isolation and Characteristics of Acetic Acid Bacteria for Persimmon Vinegar Fermentation

摘要

This study was carried out to investigate characteristics of acetic acid bacteria for persimmon vinegar fermentation. Acetic acid bacteria were isolated from statically fermented vinegar. Microscopically the cells appeared as non-motile and non-flagellated, preferentially occuring in pairs. Isolated strains were able to grow in the presence of acetic acid, ethanol, and glucose. Four of them produced 2-ketogluconic acid but did not produce 5-ketogluconic acid. The four strains isolated from staticallyfermented vinegar were considered to be grouped into Acetobacter. The strains were inoculated into persimmon juice for persimmon vinegar fermentation. They produced acetic acid in the range of 5.25 approx 5.68%.