부산대학교 도서관

Seeking high strength vinegar fermentation byacetic acid bacteria (AAB) is still the mission of vinegarproducers. AAB alcohol respiratory chain, located onintracellular membrane, is directly responsible for vinegarfermentation. In the semi-continuous vinegar fermentationby Acetobacter pasteurianus CICIM B7003, acetificationrate showed positive correlation with the activity of theenzymes in alcohol respiratory chain. Aiming at achievinghigh strength fermentation process, a series of trials weredesigned to raise the activity of AAB alcohol respiratorychain. Finally, acetification was enhanced by adding someprecursors (ferrous ions and β-hydroxybenzoic acid) ofalcohol respiration associated factors and increasing aerationrate (0.14 vvm). As final result, average acetification ratehas been raised to 2.29 ± 0.02 g/L/h, which was 28.7%higher than the original level. Simultaneously, it was foundthat the oxidization of alcohol into acetic acid in AAB cellswas improved by well balancing of three factors: enzymeactivity in alcohol respiratory chain, precursor of ubiquinonebiosynthesis, and aeration rate.