BIOT 264 |
| Shanxi Superior Mature Vinegar is ranked the first position among Chinese four famous vinegar as its "special flavor and good quality" and its good color, savory and taste. Shanxi Superior Mature Vinegar collected a large amount of acetic acid bacteria over the course of many years' production process. The experimental sample came from the Shanxi Mature Vinegar Factory's solid-fermenter. By using the changing color circle method to separate Acetobacter spp., then by conducting Gram dyeing and defining experiments which produce acetic acid, the study finally isolated 176 strains of Acetobacter spp.. On the basis of their shape, cultivated traits, physiological and biochemical properties, and the determination of G+C mol% of DNA (GC ratio), the isolated strains were determined to belong to the following five species of Acetobacter, respectively: A. aceti (G+C mol%=64.1%), A. pasteurianus (G+C mol%=61.2%), A. hansenii (G+C mol%=59.2%), A. rancens (G+C mol%=57.5%) and A. liquefaciens (G+C mol%=55.4%). |
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Poster Session
5:30 PM-7:30 PM, Wednesday, August 22, 2007 BCEC -- Exhibit Hall - B2, Poster
Division of Biochemical Technology |