Acetic acid fermentation with quince, asparagus and all that using isolated acetic acid bacteria

Abstract

We investigated the production of brewing vinegar using agricultural products in Hokkaido area, in order to develop original brand products. We isolated acetic acid bacteria No. 1 from seed vinegar and investigated the conditions of acetic acid fermentation in order to utilize quince, apple, white asparagus and pumpkin produced in Hokkaido area. No. 1 strain did not grow on Hoyer-Frateur medium and did not produce dihydroxyacetone from glycerol. GC content of DNA of No. 1 strain was 53.8%. From the results, it was identified as Acetobacter pasteurianus. The acetic acid fermentation with apple juice and pumpkin pressed juice was only proceeded by addition of ethanol, while the addition of ethanol had no effect on acetic acid fermentation using asparagus and quince. The fermentation of asparagus was proceeded by addition of nitrogen source and organic acids after revising pH to 6.8. In quince juice fermentation, the addition of nitrogen source was effected after removing polyphenol by gelatin.