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- W2553868103 abstract "This study was carried out to investigate the quality characteristics and identification of acetic acid bacteria for black waxy rice vinegar. Eight (8) strains of acetic acid bacteria were isolated for the production of acetic acid and their acidities were then compared with commercial acetic acid bacteria. Among them, F1, H4, and two types of commercial bacteria (four best strains by vinegar zymogen) were selected. After analyzing the 16S rRNA sequence, both F1 and H4 strains were identified as Acetobacter genus. Therefore, the F-1 and H-4 strains were named as Acetobacter sp. F-1 and Acetobacter sp. H-4, respectively. Acidity of black waxy rice vinegar during fermentation was steadily increased up to 16 days and the acidity was then constant. Total acidity content was higher when used FV-1 strain. In the results of Hunter" @default.
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- W2553868103 date "2015-06-01" @default.
- W2553868103 modified "2023-10-18" @default.
- W2553868103 title "Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar" @default.
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- W2553868103 doi "https://doi.org/10.11002/kjfp.2015.22.3.443" @default.
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