고산도 생성 초산균의 분리 및 발효특성
Characterization of Acetobacter sp. Strain CV1 Isolated from a Fermented Vinegar
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본 연구에서는 정치 배양법으로 고농도의 초산을 생산할 수 있고 에탄올 내성이 우수한 균주를 확보하고자 농가형 발효식초에서 초산균을 분리 및 선발하였고, 이들 초산균의 형태적 특징을 조사한 바, 분리균 CV1은 그람 음성으로 운동성이 없는 간균으로 나타났다. 분리균의 chemotaxonomy를 분석한 결과, meso-DAP이며, 대표 퀴논은 Q10이고, G+C mol 함량은 61.0 mol %로 나타났으며 16S rDNA 유전자의 염기서열을 분석한 결과, Gluconacetobacter saccharivorans 로 동정되어 Glu. saccharivorans CV1로 명명하였다. CV1 초산균의 최적 성장조건은 30℃, pH 3.0 이상으로 판단되었고 에탄올 농도에 따른 초산 생성능은 10% 에탄올 농도에서 9.3%, 9% 에탄올 농도에서는 8.4% 적정산도를 나타내어 고농도 에탄올 조건에서도 높은 산 생성능을 나타내는 우수한 균주로 판단되었다.
Abstract
Ten types of farm-made brewing vinegars were collected and four high acetic acid-producing strains (CV1, CV3, CV5, and CV6) were isolated. Among them strain CV1, exhibiting highly alcohol-resistant and acetic acid-producing properties, was selected and its taxonomic properties were investigated by phenotypic (particularly chemotaxonomic) characterization and phylogenetic inference based on 16S rRNA gene sequence analysis. On SM broth agar, cells of strain CV1 were gram-stainingnegative and formed pale white colonies with smooth to rough surfaces. Strain CV1 produced acetate from ethanol and was resistant to up to 8% (v/v) ethanol in LM broth. Strain CV1 had a G+C content of 61.0 mol%, contained meso-DAP as the cell wall amino acid, and possessed Q-10 as the major ubiquinone. A comparison of 16S rRNA gene sequences showed that strain CV1 was most closely related to Gluconacetobacter saccharivorans (≥99.0% identity). In liquid media, the optimum growth conditions for acetic acid production were 30℃ and pH >3.0 and strain CV1 produced 9.3% and 8.4% acetic acids from 10% and 9% alcohol concentrations, respectively.
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