Production of Korean Domestic Wheat (keumkangmil) Vinegar with Acetobacter pasteurianus A8
نویسندگان
چکیده
منابع مشابه
Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.
The traditional production of wine vinegar is a lengthy process with little or no microbiological control. The aim of this study was to shorten the acetification process via three different strategies: changes in wood type; barrel shape; and the inoculation of an Acetobacter pasteurianus pure culture. The barrel shape was modified by constructing two prototypes with higher liquid-air interface....
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Method for production and regeneration of Acetobacter pasterianus protoplasts is described. The protoplasts were obtained by treatment of cells with lysozyme in protoplast buffer at pH 8.0 with different osmotic stabilizers. The protoplasts were regenerated on Acetobacter medium with various osmotic stabilizers. Maximum protoplast formation was obtained in protoplast buffer with NaCl (0.5M) as ...
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Acetobacter species have been used for brewing traditional vinegar and are known to have genetic instability. To clarify the mutability, Acetobacter pasteurianus NBRC 3283, which forms a multi-phenotype cell complex, was subjected to genome DNA sequencing. The genome analysis revealed that there are more than 280 transposons and five genes with hyper-mutable tandem repeats as common features in...
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Pyrroquinoline quinone-dependent alcohol dehydrogenase (PQQ-ADH) is a key enzyme in the ethanol oxidase respiratory chain of acetic acid bacteria (AAB). To investigate the effect of PQQ-ADH on acetic acid production by Acetobacter pasteurianus JST-S, subunits I (adhA) and II (adhB) of PQQ-ADH were over-expressed, the fermentation parameters and the metabolic flux analysis were compared in the e...
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Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry ...
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ژورنال
عنوان ژورنال: Korean Journal of Food Science and Technology
سال: 2013
ISSN: 0367-6293
DOI: 10.9721/kjfst.2013.45.2.252