Eisolation and cultural properties of acetic acid bacteria for production of onion vinegar

Jae Kweon Jang, Young Jin Choi, Myong Soo Chung, Hoon Park, Kun Sub Shim, Young Seo Park

Research output: Contribution to journalArticlepeer-review


In order to produce vinegar using onions, 12 acetic acid bacteria were screened from the juice of fallen peaches, and a strain showing the highest acetic acid productivity among them was selected and identified as Acetobacter tropicalis No. 22. The culture broth containing 2.5%(w/v) of initial sugar concentration showed maximum acetic production after 10 days of cultivation, and the acetic acid was produced at the highest rate and reached the maximum acidity after 2 to 6 days of cultivation when the residual sugar and the ethanol concentration were in the range of 1.6 to 2%(w/v) and 0.6 to 1.8%(v/v), respectively. Also optimum conditions for acetic acid production by response surface method using the fractional factorial design with 3 variables and 5 levels were involved with initial ethanol content of 4.67%(v/v), initial acidity of 0.03%, and initial glucose concentration of 2.35%(w/v) and predicted level of acetic acid production at these conditions was 3.77%.

Original languageEnglish
Pages (from-to)939-947
Number of pages9
JournalFood Science and Biotechnology
Issue number4
StatePublished - Aug 2009


  • Acetic acid
  • Acetobacter tropicalis no. 22
  • Onion juice
  • Response surface method
  • Vinegar


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