Earticle

초록

영어

Two strains were isolated from the vinegar of Korean traditional fermented rice wine and the vine gar of fermented persimmon, respectively. These strains, designated as KM and BPV, were identified as the genus Acetobacter with respect to morphological, physiological, and biochemical characteristics. The Isolates oxidized ethanol to acetate and over-oxidized acetate or lactate to CO2 and H2O. They were positive in catalase test, while being negative in oxidase, gelatin liquefaction, VP test, H2O production and indole formation tests. No -pyrones ware produced from glucose and fructose. KM was tolerant of 11% ethanol while BPV was relatively sensitive to ethanol at a higher concentration than 5%. The guanine-plus-cytosine contents of the DNA of KM and BPV strains were 53.8 and 56.6 mol%, respectively. The cellular fatty acid compositions contained in these isolates were saturated straightchain C14:0 and C16:0,, and unsaturated straight-chain C18:1. Major ubiquinone system of KM was Q-9, but that of BPV was Q-10. In morphophysiological and biochemical aspects, KM strain was similar to Acetobacter pasteurianus. However, BPV strain was different from other Acetobacter type strains.

목차

ABSTRACT
 서론
 재료 및 방법 
  사용균주 및 배지
  균주의 분리
  성장조건
  생리생화학적 특성
  Ubiquinone system
  DNA 염기조성
  세포 내 지방산 조성
 결과 및 고찰
  균주의 분리 및 동정
  생리화학적 특성
 요약
 감사
 참고문헌

저자

• 박종필 [ Jong-Phil Park | 조선대학교 유전공학과 ]
• 김성준 [ Sung-Jun Kim | 조선대학교 유전공학과 ]
• 유진철 [ Jin Cheol Ryu | 조선대학교 약학과 ]
• 표병식 [ Byoung-Sik Pyo | 동신대학교 식품영양학과 ]
• 김시욱 [ Si-Woukl Kim | 조선대학교 환경학과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  KSBB Journal

• 간기

  격월간

• pISSN

  1225-7117

• 수록기간

  2009~2013

• 십진분류

  KDC 476 DDC 576