Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars

The present study evaluated the cultural and functional characteristics of six strains acetic-acid bacteria (AAB), namely, GHUR-A11-2, SR-A24, GY-A26, GHF-A37, JS-B7, JS-C1, which were isolated from farm-made fermented vinegars. bacterial exhibited high acetic acid production capability via decomposition CaCO3, they identified as Acetobacter pasteurianus based on 16S rDNA sequences. initial pH optimal growth temperature for determined to be 4.0 30°C, respectively; however, some AAB presented reasonable even at 40°C. Four (except SR-A24 GHF-A37) alcohol degradation activities more than 90%. Bacillus cereus susceptibility antibacterial activity AAB. antioxidant using DPPH ABTS was 5–15 times 4–5 higher that control group, respectively. JS-C1 ACE activities, with inhibition rates 154%-175%, compared those by positive 0.1% captopril (inhibition rate 138%). Furthermore, fibrinolysis (93.3%) markedly 0.5 U plasmin. GHF-A37 (75.3%) JS-B7 (68.0%)), α-glucosidase 100%. It concluded excellent physiologically active characteristics, facilitated their use seed synthesis high-efficiency vinegar harnessing fit scientific basis.