Effect of Vinegar Components on Growth of the Contaminant <i>Gluconacetobacter xylinus</i> in Vinegar
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- TAYAMA Kenji
- Suzugamine Women's College
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- TANIMOTO Shota
- Prefectural University of Hiroshima, Ujinahigashi
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- OKAMOTO Yoko
- Suzugamine Women's College
Bibliographic Information
- Other Title
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- 食酢汚染菌<i>Gluconacetobacter xylinus</i> の増殖に及ぼす食酢成分の影響
- 食酢汚染菌Gluconacetobacter xylinusの増殖に及ぼす食酢成分の影響
- ショクズ オセンキン Gluconacetobacter xylinus ノ ゾウショク ニ オヨボス ショクズ セイブン ノ エイキョウ
- Effect of Vinegar Components on Growth of the Contaminant Gluconacetobacter xylinus in Vinegar
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Abstract
Gluconacetobacter xylinus is transmitted by the fly which belongs to the genus Drosophila and grows without agitation in vinegar. In private households, a serious problem that a thick cellulose pellicle is formed frequently happens with vinegar. Therefore, we investigated to design the rice vinegar which has difficulty in growth of thick pellicle forming G. xylinus. On commercial products (rice vinegar in Japan) contained 4.2–4.6% acetic acid, the pellicle formation was observed at 24℃ in 6–9 days at a inoculum size of about 103cfu/ml. When the model medium containing ethanol, acetic acid, glucose, gluconic acid, yeast extract and polypeptone was used as a model of rice vinegar, the deletion of ethanol and a high concentration of glucose resulted in an increase of the lag phase. To apply this method to rice vinegar, the active carbon treatment was effective because of the deletion of nutrient from the degradation products of rice. In active carbon treated rice vinegar containing 4.4% acetic acid, 10.1% glucose and 0.30% gluconic acid (0% ethanol), and 2.8% acetic acid, 9.7% glucose and 5.2% gluconic acid (0% ethanol), the pellicle formation was observed in 14 days and 9 days, respectively, and satisfactory result was obtained as a prototype rice vinegar. The latter rice vinegar is very mild, and it is expected as a new type of vinegar.
Journal
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- Japanese Journal of Food Microbiology
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Japanese Journal of Food Microbiology 31 (2), 113-119, 2014
Japanese Society of Food Microbiology
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Details 詳細情報について
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- CRID
- 1390001204426515584
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- NII Article ID
- 130004679213
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- NII Book ID
- AN10552871
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- ISSN
- 18825982
- 13408267
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- NDL BIB ID
- 025625168
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed