KR101628781B1 - Acetic acid microorganism, Composition for producing acetic acid containg thereof, Method for producing vinegar containing thereof and Protein extracted from thereof - Google Patents

Acetic acid microorganism, Composition for producing acetic acid containg thereof, Method for producing vinegar containing thereof and Protein extracted from thereof Download PDF

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KR101628781B1
KR101628781B1 KR1020140087381A KR20140087381A KR101628781B1 KR 101628781 B1 KR101628781 B1 KR 101628781B1 KR 1020140087381 A KR1020140087381 A KR 1020140087381A KR 20140087381 A KR20140087381 A KR 20140087381A KR 101628781 B1 KR101628781 B1 KR 101628781B1
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강동균
최소영
윤성란
배수곤
최성용
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경상북도(농업기술원)
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/54—Acetic acid
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    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/02—Acetobacter
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/823—Acetobacter

Abstract

본 발명은 산 생성능을 가지는 기탁번호 KACC 91933P인 초산 균주(Acetobacter sp. SYL3-10, KACC 91933P), 이를 이용한 조성물 및 이를 이용하여 식초를 제조하는 방법에 관한 것이다.The present invention relates to an acetic acid ( Acetobacter sp. SYL3-10, KACC 91933P) having an acid-producing ability and having a deposit number of KACC 91933P, a composition using the same, and a method for producing vinegar using the composition.

Description

초산 균주, 이를 포함하는 초산 생성용 조성물, 이를 포함하는 식초의 제조방법 및 이로부터 추출되는 단백질{Acetic acid microorganism, Composition for producing acetic acid containg thereof, Method for producing vinegar containing thereof and Protein extracted from thereof}Acetic acid microorganism, a composition for producing acetic acid containing the same, a method for producing vinegar comprising the same, and a protein extracted therefrom,

본 발명은 초산 균주에 관한 것으로, 더욱 상세하게는 산 생성능을 가지는 초산 균주와 이를 포함하는 초산 생성용 조성물, 이를 포함하는 식초의 제조방법 및 이로부터 추출되는 단백질에 관한 것이다.More particularly, the present invention relates to an acetic acid strain having an acid-producing ability, a composition for producing acetic acid containing the acetic acid, a method for producing vinegar containing the same and a protein extracted therefrom.

그람 음성의 알파-프로테오박테리아(α-Proteobacteria) 강의 Acetobacteriaceae에 속하는 초산균(acetic acid bacteria)은 에탄올을 발효하여 초산을 생성하는 세균으로 식초제조에 주로 사용한다. 종속영양의 절대호기성이며, 대부분oxidase 음성이고, 카탈라아제 양성이다. 단간 또는 타원형의 단독 또는 연쇄상으로 존재하는 세균으로, 고온 등의 조건에서는 이상형(involution form)을 형성한다. 포자를 형성하지 않으며, 운동성은 있는 것과 없는 것이 있으며, 대부분은 액 표면에 번식하여 균막을 만든다. 생육 최적 pH는 3.5~6.5이다.Acetic acid bacteria belonging to the Acetobacteriaceae of Gram-negative α-Proteobacteria are fermented with ethanol to produce acetic acid and are mainly used for vinegar production. Absolute aerobic of heterotrophs, mostly oxidase negative, catalase positive. Bacteria existing in a single- or oval-shaped form, either alone or in a chain, form an involution form under high temperature conditions. They do not form spores, they have motility and are absent, and most of them reproduce on the surface of the liquid to form a membrane. Optimum pH for growth is 3.5 ~ 6.5.

초산발효는 초산균의 작용으로 에탄올이 산화되어 초산으로 되는 호기적 발효과정이다. 두가지 효소에 의해 반응이 일어나며, 그 첫 단계는 알코올 탈수소효소(alcohol dehydrogenase)에 의해 산화되어 아세트알데히드(acetaldehyde)가 생성되는 과정이고 이때. 생성된 아세트알데히드는 다시 알데히드 탈수소효소(aldehyde dehydrogenase)에 의해 산화되어 초산이 생성된다.Acetic acid fermentation is an aerobic fermentation process in which ethanol is oxidized into acetic acid by the action of acetic acid bacteria. The first step is the oxidation of acetaldehyde by alcohol dehydrogenase, which is the process by which two enzymes react. The resulting acetaldehyde is again oxidized by an aldehyde dehydrogenase to form acetic acid.

초산균은 부산물로 초산 이외에 아세트알테히드, 아세톤(acetone), 등을 생성하며, 탄소원으로 에탄올 이외에 당분, 녹말 등의 탄수화물을 산화하여 산을 만드는 것도 있다.Acetic acid bacteria produce acetaldehyde, acetone, etc. in addition to acetic acid as a by-product. In addition to ethanol, carbohydrates such as sugar and starch are oxidized to produce acids.

초산균에는 Acetobacter 속과 Gluconobacter 속이 있다. Actetobacter 속은 초산 생성력이 강하고, 초산 또는 젖산을 CO2로 산화시킬 수 있으며, 운동성인 경우 주모성(peritrichous) 편모를 가지고 있다. Gluconobacter 속은 초산 생성력이 약하다. 초산 또는 젖산을 CO2로 산화시키지 못하고, 운동성인 경우 3～8개의 극성(polar) 편모를 가지고 있다. 포도당으로부터 케토글루곤산(ketogluconic acid)을 생성하는 등 polyalcohol로 부터 케토산을 생성하는 능력이 강하다. Acetobacteria include the genus Acetobacter and the genus Gluconobacter . Actetobacter spp. Is stronger in acetic acid production, can oxidize acetic acid or lactic acid to CO 2 , and has peritrichous flagella in case of exercise. Gluconobacter spp . Is weak in acetic acid production. Acetic acid or lactic acid can not be oxidized to CO 2 and has 3 to 8 polar flagellates when it is in motion. It has a strong ability to produce keto acids from polyalcohols, such as ketogluconic acid from glucose.

Actobaceter orleanense, A. vini-aceti, A. rancens 등은 포도주초 양조에 쓰이며, A. aceti, A. oxydans 등은 주정초 양조에, A. schuzenbachii는 속초법에 이용된다. 식초발효액에 혼탁을 일으키고 불쾌한 냄새를 내는 에스테르 화합물을 생성하거나 생성된 초산을 물과 CO2로 과산화하는 A. kutzingianum, A. ascendans, A. xylinum 등의 유해균도 있다. Actobaceter orleanense , A. vini-aceti , A. rancens etc. sseuyimyeo second wine brewing, A. aceti , A. oxydans, etc., in the sow brewing, A. Schuzenbachii is used for the Sokcho method. Causing turbidity in the vinegar fermentation broth and the resulting peroxide generation or an ester compound that the unpleasant odor of acetic acid to water and CO 2 A. kutzingianum , A. ascendans , A. xylinum and other harmful bacteria.

국내 식초제조는 대기업중심의 대량생산을 위한 속성배양방식(교반배양)과 농가형의 전통방식인 정치배양 식초가 있다. 전통 재래방식의 식초제조법은 향미가 풍부한 반면 장기간 비위생적인 발효과정에 따른 오염 등의 문제로 이미, 이취 발생과 수율이 낮다. 이러한 현상을 방지하고 안정적이고 품질의 균일성을 확보할 수 있는 농가형 식초제조하기 위해선 농가형 정치배양에 적합한 균주가 개발이 필요하다.In domestic vinegar manufacturing, there are property culture method (agitation culture) for mass production centered on large corporations and political culture vinegar which is a farmhouse type traditional method. Traditionally, vinegar production methods are rich in flavor, but have a low odor generation and yield due to contamination due to unsanitary fermentation process for a long time. In order to prevent such a phenomenon and to ensure stable and uniformity of quality, it is necessary to develop a strain suitable for cultivation in a farm type in order to produce a farm type vinegar.

대한민국 공개특허문헌 제10-2013-0083878호Korean Patent Publication No. 10-2013-0083878

본 발명은 이미, 이취 발생을 줄이는 동시에 수율을 높일 수 있는 초산 균주를 제공하여 농가형 식초를 제조함에 있어서 도움을 주고자 한다.The present invention aims to provide acetic acid strains which can reduce the generation of off-odors and increase the yield, thereby helping to produce farm-style vinegar.

본 발명의 일 측면은 산 생성능을 가지는 기탁번호 KACC 91933P인 초산 균주(Acetobacter sp. SYL3-10, KACC 91933P)를 제공할 수 있다.One aspect of the present invention is to provide an acetic acid strain ( Acetobacter sp. SYL3-10, KACC 91933P) which is an accession number KACC 91933P having an acid-producing ability.

또한, 상기 초산 균주는 정치 초산 발효용인 초산 균주를 제공할 수 있다.In addition, the acetic acid strain may provide an acetic acid strain for the fermentation of the potassium acetic acid.

또한, 본 발명의 일 측면은 초산 균주를 포함하는 초산 생산용 조성물을 제공할 수 있다.In addition, one aspect of the present invention can provide a composition for producing acetic acid containing an acetic acid strain.

또한, 본 발명의 일 측면은 초산 균주와 곡물 원료를 혼합하여 초산 발효하는 단계를 포함하는 식초의 제조방법을 제공할 수 있다.According to an aspect of the present invention, there is provided a method for producing vinegar comprising the step of fermenting acetic acid by mixing an acetic acid strain and a cereal raw material.

또한, 상기 곡물 원료는 감 말랭이인 것인 식초의 제조방법을 제공할 수 있다.In addition, the cereal raw material may be a persimmon fermentation product.

또한, 상기 초산 발효는 정치 초산 발효인 것인 식초의 제조방법을 제공할 수 있다.In addition, the acetic acid fermentation may be a ferric acetic acid fermentation method.

또한, 본 발명의 일 측면은 서열번호 1의 아미노산 서열로 구성되는, 제1항의 균주로부터 분리된 글리세롤 아크릴기전이효소(Glycerol acryltransferase) 단백질을 제공할 수 있다.Further, one aspect of the present invention can provide a glycerol acryltransferase protein separated from the strain of claim 1, which is composed of the amino acid sequence of SEQ ID NO: 1.

또한, 본 발명의 일 측면은 서열번호 2의 아미노산 서열로 구성되는, Oxidoreductase 단백질을 제공할 수 있다.Also, one aspect of the present invention provides an Oxidoreductase protein comprising the amino acid sequence of SEQ ID NO: 2.

또한, 본 발명의 일 측면은 서열번호 3의 아미노산 서열로 구성되는, Short-chain dehydrogenase 단백질을 제공할 수 있다.Also, one aspect of the present invention provides a Short-chain dehydrogenase protein comprising the amino acid sequence of SEQ ID NO: 3.

또한, 본 발명의 일 측면은 서열번호 4의 아미노산 서열로 구성되는, 3-oxoacyl-ACP reductase 단백질을 제공할 수 있다.In addition, one aspect of the present invention provides a 3-oxoacyl-ACP reductase protein comprising the amino acid sequence of SEQ ID NO: 4.

또한, 본 발명의 일 측면은 서열번호 5의 아미노산 서열로 구성되는, Alcohol dehydrogenase 단백질을 제공할 수 있다.In addition, one aspect of the present invention provides an alcohol dehydrogenase protein comprising the amino acid sequence of SEQ ID NO: 5.

또한, 본 발명의 일 측면은 서열번호 6의 아미노산 서열로 구성되는, 3-ketoacyl-ACP reductase 단백질을 제공할 수 있다.Also, one aspect of the present invention provides a 3-ketoacyl-ACP reductase protein comprising the amino acid sequence of SEQ ID NO: 6.

본 발명에 의한 초산 균주는 이미, 이취를 최소화 할 수 있으며 농가형 식초 제조에 최적합화 되어 양질의 식초에 대한 수율을 높일 수 있다.The acetic acid strain according to the present invention can minimize the off-odor and can be optimized for the farm-style vinegar production, thereby improving the yield of high quality vinegar.

도 1은 Acetobacter sp. SYL3-10, KACC91933P의 알코올 함량에 따른 생육특성을 나타낸 그래프이다.
도 2는 Acetobacter sp. SYL3-10, KACC91933P의 알코올 함량에 따른 초산생성특성을 나타낸 그래프이다.
도 3는 Acetobacter sp. SYL3-10, KACC91933P Glycerol acryltransferase 아미노산서열을 비교한 것이다.
도 4는 Acetobacter sp. SYL3-10, KACC91933P Oxidoreductase 아미노산서열을 비교한 것이다.
도 5은 Acetobacter sp. SYL3-10, KACC91933P Short-chain dehydrogenase 아미노산서열을 비교한 것이다.
도 6은 Acetobacter sp. SYL3-10, KACC91933P 3-oxoacyl-ACP reductase 아미노산서열을 비교한 것이다.
도 7은 Acetobacter sp. SYL3-10, KACC91933P Alcohol dehydrogenase 아미노산서열을 비교한 것이다.
도 8는 Acetobacter sp. SYL3-10, KACC91933P 3-ketoacyl-ACP reductase 아미노산서열을 비교한 것이다.
도 9은 Acetobacter sp. SYL3-10, KACC91933P Membrane protein 아미노산서열을 비교한 것이다.
도 10은 Acetobacter sp. SYL3-10, KACC91933P Outer membrane protein 아미노산서열을 비교한 것이다.
도 11는 Acetobacter sp. SYL3-10, KACC91933P Two component sensor histidine kinase FecR/PupR 아미노산서열을 비교한 것이다.
도 12은 Acetobacter sp. SYL3-10, KACC91933P을 이용한 감말랭이 정치초산발효의 진행 상태를 나타낸 꺾은 선 그래프이다.Fig. 1 shows the results of Acetobacter sp. SYL3-10 and KACC91933P according to the alcohol content.
Fig. 2 shows the results of Acetobacter sp. SYL3-10 and KACC91933P, respectively.
Fig. 3 shows the results of Acetobacter sp. SYL3-10, and KACC91933P Glycerol acryltransferase amino acid sequences.
Fig. 4 shows the results of Acetobacter sp. SYL3-10, and KACC91933P Oxidoreductase amino acid sequences.
FIG. 5 shows the results of Acetobacter sp. SYL3-10, and KACC91933P Short-chain dehydrogenase amino acid sequences.
Fig. 6 shows the results of Acetobacter sp. SYL3-10, and KACC91933P 3-oxoacyl-ACP reductase amino acid sequences.
FIG. 7 is a photograph of Acetobacter sp. SYL3-10, KACC91933P Alcohol dehydrogenase amino acid sequence comparison.
Fig. 8 shows the results of Acetobacter sp. SYL3-10, and KACC91933P 3-ketoacyl-ACP reductase amino acid sequences.
FIG. 9 is a photograph of Acetobacter sp. SYL3-10, and KACC91933P Membrane protein amino acid sequences.
Fig. 10 is a graph showing the activity of Acetobacter sp. SYL3-10, and KACC91933P Outer membrane protein amino acid sequences.
Fig. 11 shows the results of Acetobacter sp. SYL3-10, KACC91933P Two component sensor histidine kinase A comparison of FecR / PupR amino acid sequences.
Fig. 12 shows the results of Acetobacter sp. SYL3-10 and KACC91933P, respectively, showing the progress of the fermentation of the persimmon fermented with potassium acetic acid.

본 발명의 일 측면에 따른 초산 균주인 Acetobacter sp. SYL3-10, KACC91933P의 게놈분석은 Ion torrent사의 PGM를 이용하여 염기서열을 결정하였고 CLC Genomics Workbench v.6.0.5를 이용하여 reference assembly & de novo assembly을 수행하였으며 분석이 완료된 전장 유전체 염기서열에 대해 제노텍의 automatic annotation system(NewGAS)을 이용하여 유전자를 예측 및 분석하였다. Acetobacter sp., An acetic acid strain according to one aspect of the present invention. Genomic analysis of SYL3-10 and KACC91933P was performed using Ion Torrent PGM and reference assembly & de novo assembly was performed using CLC Genomics Workbench v.6.0.5. Genotypes were predicted and analyzed using Genentech's automatic annotation system (NewGAS).

본 발명의 일 측면에 따른 초산 균주를 수집하기 위한 실험을 실시하였다. 그 과정은 하기와 같다. 이는 일 실험 예에 해당하는 것으로 이로 인하여 권리범위가 한정되는 것은 아니라고 할 것이며, 그 권리범위는 통상의 기술자가 용이하게 도출할 수 있는 모든 범위를 포함한다고 봄이 타당하다.Experiments were conducted to collect acetic acid strains according to one aspect of the present invention. The process is as follows. It is to be understood that the scope of the present invention is not limited to the scope of the present invention and that the scope of the scope of the present invention includes all ranges that can be easily derived by a typical engineer.

상주의 전통 농가형 정치배양 감식초에서 초산균을 수집하였다. 10% 알코올이 함유된 고체배지에서 생육이 양성한 초산균 콜로니를 분리하였다. 분리된 초산균(Acetobacter sp. SYL3-10, KACC91933P)을 동정하기 위하여 16S ribosomal DNA, Cytochrome b, Elongation factor G, Elongation factor Ts, Elongation factor Tu의 염기서열을 분석한 결과, Acetobacter pasteurianus 386B와 가장 상동성이 높은 것으로 나타났으나 Cytochrome b의 경우 92%로 낮게 나타났으며 그 결과는 하기 표 1에 나타나있다.The cultivated bacteria were collected from persimmon vinegar cultivated in a traditional farmhouse type in Sangju. The bacterial colonies were grown on a solid medium containing 10% alcohol. The nucleotide sequences of 16S ribosomal DNA, Cytochrome b, elongation factor G, elongation factor Ts and elongation factor Tu were analyzed to identify the isolated acetic acid bacteria ( Acetobacter sp. SYL3-10, KACC91933P). The nucleotide sequences of Acetobacter pasteurianus 386B , But the rate of Cytochrome b was as low as 92%. The results are shown in Table 1 below.

또한, 도 1을 참고하면 Acetobacter sp. SYL3-10, KACC91933P은 고체배지에서 알코올농도 9%까지 액체배지에서는 9%까지 생육이 가능하였고 초산생성량은 6%에서 가장 높았고 다음은 7%로 나타나 최적의 초산생성조건은 6%임을 알 수 있었다. 그 실험 내용을 도 1 및 도 2에 나타내었다.1, Acetobacter sp. SYL3-10 and KACC91933P were able to grow up to 9% in the liquid medium to the alcohol concentration of 9% in the solid medium, and 6% in the acetic acid production, and 7% in the acetic acid production, and the optimum acetic acid production condition was 6% . The contents of the experiment are shown in Fig. 1 and Fig.

그리고, 도 3 내지 도 11를 참고하면 글리세롤, 알코올 및 막 관련 단백질의 아미노산 서열에서도 차이가 있는 것을 알 수 있는데 이를 통해서 실험에 의해서 분리한 균주가 신규한 초산 균주임을 확인할 수 있었다.3 to 11, the amino acid sequences of the glycerol, alcohol and membrane related proteins are also different. From these results, it can be confirmed that the strain isolated by the experiment is a novel acetic acid strain.

접종원으로 정체기에 있는 Acetobacter sp. SYL3-10, KACC91933P에 글리세롤을 첨가할 경우, 글리세롤 0.01%부터 생육에 저해는 받아 0.1% 이상에서는 생육되지 않았다. 이러한 결과가 하기 표 2에 나타나있다. 이러한 특성은 향후 식초유통 및 식초를 이용한 음료제조시 글리세롤을 첨가함으로써 초산균의 증식에 의한 품질변화를 막을 수 있는고 또한 살균과정을 생략할 수 있어 가공과정에 매우 유용한 특성을 가질 수 있다.Inoculation with Acetobacter sp. When glycerol was added to SYL3-10 and KACC91933P, growth was inhibited from 0.01% of glycerol, and growth did not occur at more than 0.1%. These results are shown in Table 2 below. This characteristic can prevent the quality change due to the growth of acetic acid bacteria by adding glycerol in the vinegar circulation and beverage production using vinegar, and can eliminate the sterilization process, so that it can have a very useful characteristic in processing.

유전자gene 가장 상동성이 높은 미생물The most homologous microorganisms 상동성(%) Homology (%) 16S ribosomal DNA 16S ribosomal DNA Acetobacter pasteurianus 386B Acetobacter pasteurianus 386B 100100 Cytochrome b Cytochrome b Acetobacter pasteurianus 386B Acetobacter pasteurianus 386B 9292 Elongation factor G Elongation factor G Acetobacter pasteurianus IFO 3283 Acetobacter pasteurianus IFO 3283 9797 Elongation factor Ts Elongation factor Ts Acetobacter pasteurianus 386B Acetobacter pasteurianus 386B 9696 Elongation factor Tu Elongation factor Tu Acetobacter pasteurianus IFO 3283 Acetobacter pasteurianus IFO 3283 9797

구분
division
정지기 Acetobacter sp. SYL3-10, KACC91933P Glycerol 첨가량(%) Stopper Acetobacter sp. SYL3-10, KACC91933P Amount of glycerol added (%) 00 0.010.01 0.10.1 1One 생육정도Degree of growth +++* +++ * ++ -- --

* 생육정도 : +++(상), ++(중), +(하), -(못함), * Growth: +++ (upper), ++ (middle), + (lower), - (not),

또한, 하기 표 3을 참고하면 Acetobacter sp. SYL3-10, KACC91933P의 게놈은 약 3.2 Mbp이고 G+C함량이 51.8%이며 전체 단백질 코딩영역이 87%이며 단백질을 코딩하는 유전자수는 3,438개임을 알 수 있다. Acetobacter sp. SYL3-10, KACC91933P의 게놈은 수탁번호 KACCKACC91933P를 통해서 확인이 가능하다.Also, referring to Table 3, Acetobacter sp. The genomes of SYL3-10 and KACC91933P are about 3.2 Mbp, the G + C content is 51.8%, the total protein coding region is 87%, and the number of genes encoding the protein is 3,438. Acetobacter sp. The genomes of SYL3-10 and KACC91933P can be identified through accession number KACCKACC91933P.

Acetobacter sp. SYL3-10, KACC91933P Acetobacter sp. SYL3-10, KACC91933P TOTAL SIZETOTAL SIZE 3,203,927 bp3,203,927 bp G+CG + C 51.8 %51.8% Protein Coding RegionProtein Coding Region 87 %87% Transfer RNAsTransfer RNAs 4545 Ribosomal RNAsRibosomal RNAs 33 Protein Coding GenesProtein Coding Genes ...Conserved with protein function assigned... Conserved with protein function assigned 2,1332,133 ...Conserved with unknown protein function... Conserved with unknown protein function 818818 ...Nonconserved... Nonconserved 487487 ...Total... Total 3,4383,438

도 3를 참고하면, 본 발명의 서열번호 1에 해당하는 Acetobacter sp. SYL3-10, KACC91933P의 글리세롤 관련 단백질인 Glycerol acryltransferase 아미노산서열을 알 수 있다. 또한, 비교 결과 가장 유사성이 높은 것은 Acetobacter pomorum으로 92%로 나타났으며, 도 4 내지 9를 각각 참고하면 Acetobacter sp. SYL3-10, KACC91933P의 알코올 관련 단백질이면서 본 발명의 서열번호 2에 해당하는 Oxidoreductase 아미노산서열과 가장 유사성이 높은 것은 Acetobacter pasteurianus으로 92%이고, 본 발명의 서열번호 3에 해당하는 Short-chain dehydrogenase 아미노산서열과 가장 유사성이 높은 것은 Acetobacter pasteurianus으로 74%이며 본 발명의 서열번호 4에 해당하는 3-oxoacyl-ACP reductase 아미노산서열과 가장 유사성이 높은 것은 Ralstonia sp. AU 12-08로 67%인 것을 알 수 있다. 또한, 본 발명의 서열번호 5에 해당하는 Alcohol dehydrogenase 아미노산서열과 가장 유사성이 높은 것은 Nitratireductor indicus로 71%이고 본 발명의 서열번호 6에 해당하는 3-ketoacyl-ACP reductase 아미노산서열과 가장 유사성이 높은 것은 Rhizobium sp. CF080으로 65%인 것을 알 수 있다. Referring to FIG. 3, Acetobacter sp. The Glycerol acryltransferase amino acid sequence of the glycerol-related protein of SYL3-10 and KACC91933P can be determined. As a result of comparison, Acetobacter pomorum was found to have the highest similarity of 92%, and Acetobacter sp. Related protein of SYL3-10 and KACC91933P and having the highest similarity to the amino acid sequence of Oxidoreductase corresponding to SEQ ID NO: 2 of the present invention was 92% as Acetobacter pasteurianus and the amino acid sequence of Short-chain dehydrogenase corresponding to SEQ ID NO: 3 of the present invention Acetobacter pasteurianus (74%) was most similar to the 3-oxoacyl-ACP reductase amino acid sequence of SEQ ID NO: 4 of the present invention. The most similar amino acid sequence was Ralstonia sp. AU 12-08, which is 67%. In addition, the most similar to the amino acid sequence of alcohol dehydrogenase corresponding to SEQ ID NO: 5 of the present invention is 71% as Nitratireductor indicus and the most similar to the amino acid sequence of 3-ketoacyl-ACP reductase corresponding to SEQ ID NO: 6 of the present invention Rhizobium sp. CF080 is 65%.

그리고, 도 9 내지 도 11를 참고하면 Acetobacter sp. SYL3-10, KACC91933P의 막관련 단백질인 Membrane protein 아미노산서열과 가장 유사성이 높은 것은 Acetobacter pasteurianus으로 84%이고, Outer membrane protein 아미노산서열과 가장 유사성이 높은 것은 Acetobacter pasteurianus으로 75%이며, Two component sensor histidine kinase FecR/PupR 아미노산서열과 가장 유사성이 높은 것은 Acetobacter pasteurianus으로 37%인 것을 알 수 있다.9 to 11, Acetobacter sp. Acetobacter pasteurianus (84%) was the most similar to the amino acid sequence of Membrane protein of SYL3-10 and KACC91933P. Acetobacter pasteurianus (75%) was the most similar to the amino acid sequence of Outer membrane protein. Two component sensor histidine kinase Acetobacter pasteurianus , which is most similar to the FecR / PupR amino acid sequence, is found to be 37%.

마지막으로 도 12을 참고하면, 감말랭이 중량이 2배, 3배의 물을 첨가하여 Acetobacter sp. SYL3-10, KACC91933P를 접종하여 정치초산발효를 수행하여 2배 물첨가에서는 5%이상, 3배 물첨가에서는 3% 이상으로 감초식의 초산함량 기준인 2..6% 이상으로 나타났다.Finally, referring to FIG. 12, when the weight of persimmon is two times and three times the weight of water, Acetobacter sp. SYL3-10, and KACC91933P. The concentration of acetic acid was more than 5% in 2-fold addition of water and more than 3% in 3-fold addition of water.

국립농업과학원 농업유전자원센터National Institute of Agricultural Science KACC91933PKACC91933P 2014021420140214

<110> Republic of Korea <120> Acetic acid microorganism, Composition for producing acetic acid containg thereof, Method for producing vinegar containing thereof and Protein extracted from thereof <130> 14-0073 <160> 6 <170> KopatentIn 2.0 <210> 1 <211> 189 <212> PRT <213> Artificial Sequence <220> <223> Glycerol acyltransferase <400> 1 Met Ser Leu Phe Ser Lys Leu Gly Thr Ser Leu Arg Phe Tyr Ala Ser 1 5 10 15 Leu Ala Val Ile Gly Ile Ile Phe Leu Ala Leu Asp Ala Gly Ser Phe 20 25 30 Leu Leu Arg His Ala Leu Pro Glu Gly Pro Lys Arg Arg Lys Ile Gly 35 40 45 Gln Ala Trp Leu Cys Phe Met Ala Arg Leu Ala Val Arg Tyr Leu Glu 50 55 60 Ala Ala Asn Ile Leu Glu Cys Asp Leu Thr Glu Leu Asn Ala Leu Lys 65 70 75 80 Asn Val Pro Asn Ile Ile Leu Val Ala Asn His Pro Ser Arg Leu Asp 85 90 95 Ser Leu Ile Leu Ala Ser Ala Leu Pro His Leu Val Cys Val Thr Lys 100 105 110 Ala Ser Ile Trp Glu Arg Pro Thr Leu Gly Ser Thr Leu Arg Thr Ala 115 120 125 Gly Tyr Ile Arg His Asp Ser Leu Leu Arg Leu Ile Gly Pro Ala Ser 130 135 140 Glu Arg Leu Gln Glu Gly Asn Gln Leu Leu Leu Phe Pro Glu Ala Arg 145 150 155 160 Ala Pro Ala Gln Glu Gln Asn Pro Ala Pro Cys Ser Gln Ala Leu Leu 165 170 175 Leu Leu Pro Ser Ala His Ala Cys Gln Cys Arg Pro Phe 180 185 <210> 2 <211> 237 <212> PRT <213> Artificial Sequence <220> <223> Oxidoreductase <400> 2 Met Thr Asp Phe Ser Gly Lys Gln Ala Leu Val Ile Gly Gly Ser Arg 1 5 10 15 Gly Ile Gly Ala Ala Ile Val Arg Arg Leu Ala His Glu Gly Ala Ser 20 25 30 Val Arg Phe Thr Trp Ala Gly Ser His Thr Lys Ala Glu Asp Leu Ala 35 40 45 Arg Gln Thr Gly Ala Asp Ala Leu Gln Ala Asp Ala Thr Asp Arg Ser 50 55 60 Glu Ile Leu Ser Ile Thr Arg Ser Ala Gly Pro Ile Asp Ile Phe Val 65 70 75 80 Phe Asn Ala Gly Ile Cys Ile Ala Gly Asp Pro Leu Thr Leu Asn Pro 85 90 95 Asp Asp Ile Asp Arg Met Ile Asp Ile Asn Ile Arg Ala Ala Tyr His 100 105 110 Cys Ser Val Glu Ala Ala Arg Ser Met Pro Asn Gly Gly Arg Ile Ile 115 120 125 Leu Ile Gly Ser Thr Asn Ala Asn Arg Val Pro Phe Lys Gly Leu Ala 130 135 140 Ala Tyr Ser Met Thr Lys Ser Ala Leu Gln Ser Met Val Arg Gly Leu 145 150 155 160 Ala Arg Asp Phe Gly Asp Arg His Ile Thr Val Asn Val Ile Gln Pro 165 170 175 Gly Pro Thr Asp Thr Asp Met Asn Pro Ala Asn Gly Pro Glu Ala Asn 180 185 190 Leu Met His Ser Val Met Ala Ile Lys Glu His Gly Ser Ala Asp Asp 195 200 205 Val Ala Ala Tyr Val Ser Phe Leu Ala Ser Asn Ala Ala Arg Gly Ile 210 215 220 Thr Gly Ala Met Gln Thr Ile Asp Gly Gly Phe Ser Ala 225 230 235 <210> 3 <211> 74 <212> PRT <213> Artificial Sequence <220> <223> Short-chain dehydrogenase <400> 3 Met Ala Leu Ser Val Glu Lys Leu Asp Val Ala Cys Ala Ala Asp Arg 1 5 10 15 Leu Lys Ala Ala Lys Trp Gly Val Asp Ile Leu Leu Asn Val Glu Pro 20 25 30 Lys Glu Ile Ile Ser Gln Gln Lys Ala Gln Gln Glu Ala Ala Trp Asn 35 40 45 Gln Lys Val Thr Asp Gly Leu Gly Glu Arg Ser Ala Leu Val Arg Lys 50 55 60 Ala Tyr Asp Ile Arg Pro Gly Thr Pro Ala 65 70 <210> 4 <211> 281 <212> PRT <213> Artificial Sequence <220> <223> 3-Oxoacyl-ACP reductase <400> 4 Met Thr Gly Leu Tyr Ile Thr Glu Met Val Ile Ser Asn Gly Ser Ile 1 5 10 15 Phe Ile Leu Phe Thr Val Lys Lys Arg Arg Gln Lys Met Val Ala Thr 20 25 30 Thr Ser Val Ala Leu Val Thr Gly Gly Asp Lys Gly Leu Gly Leu Ser 35 40 45 Met Val Gln His Leu Ala Arg Gln Gly Val Asp Ile Ile Phe Thr Tyr 50 55 60 Arg Ser Asn Leu Glu Gly Ala Arg Lys Val Glu Lys Glu Leu Ile Gln 65 70 75 80 Gln Gly His Arg Val Lys Ala Leu Gln Leu Asp Val Ala Asp Val Gly 85 90 95 Gly Phe Asp Ala Phe Ala Asn Gln Val Gly Gln Thr Leu Ala Gln Trp 100 105 110 Gln Val Glu His Phe Asn Phe Leu Val Asn Asn Ala Gly Ile Gly Ile 115 120 125 Tyr Ala Ser Leu Met Glu Thr Thr Glu Asp Gln Phe Asp Ala Leu Val 130 135 140 Asn Ile His Phe Lys Gly Val Phe Phe Leu Thr Gln Lys Leu Val Pro 145 150 155 160 Leu Met Ala Asp Gly Gly Arg Ile Leu Asn Ile Ser Thr Gly Leu Thr 165 170 175 Arg Phe Cys Leu Pro Gly Tyr Ala Ala Tyr Ala Ala Met Lys Gly Ala 180 185 190 Ile Glu Val Leu Thr Arg Tyr Gln Ala Thr Glu Leu Ala Asp Arg Lys 195 200 205 Ile Thr Val Asn Thr Leu Ala Pro Gly Ala Ile Glu Thr Asp Phe Gly 210 215 220 Gly Gly Ala Val Arg Asp Asn Asn Glu Ile Asn His Tyr Ile Ala Ser 225 230 235 240 Val Thr Ala Leu Gly Arg Ala Gly Arg Pro Asp Asp Ile Gly Gly Val 245 250 255 Val Ala Ala Leu Leu Gly Pro Asp Thr Gly Trp Ile Asn Ala Gln Arg 260 265 270 Ile Glu Ala Ser Gly Gly Met Lys Leu 275 280 <210> 5 <211> 316 <212> PRT <213> Artificial Sequence <220> <223> Alcohol dehydrogenase <400> 5 Met Arg Glu Pro Gly Gly Pro Asp Val Leu Glu Leu Val Glu Arg Pro 1 5 10 15 Asp Pro Val Pro Gly Pro Gly Glu Val Leu Val Asp Val Ala Ala Ala 20 25 30 Gly Val Asn Phe Met Asp Thr Gly Val Arg Arg Gly Met Phe Trp Thr 35 40 45 Glu Ala Asp Pro Lys Ile Leu Gly Val Glu Gly Ala Gly Arg Val Leu 50 55 60 Ser Val Gly Glu Gly Val Ala Asp Phe Arg Pro Gly Glu Arg Val Ala 65 70 75 80 Trp Val Tyr Ser Pro Gly Ser Tyr Ala Ser Arg Ala Ile Val Pro Ala 85 90 95 Ala Ala Leu Val Pro Val Pro Asp Ala Ile Asp Asp Arg Thr Ala Ala 100 105 110 Ser Val Met Met Gln Gly Leu Thr Ala Ser His Phe Ala Thr Asp Phe 115 120 125 Tyr Pro Val Gln Pro Gly Glu Phe Ala Leu Val His Ala Ala Ala Gly 130 135 140 Gly Leu Gly Leu Leu Leu Thr Gln Ile Ile Lys Ile Arg Asp Gly Lys 145 150 155 160 Val Ile Gly Arg Val Ser Ser Gln Glu Lys Val Glu Ile Ala Arg Gln 165 170 175 Ala Gly Ala Asp His Val Ile Val Glu Ala Gly Gly His Phe Ala Glu 180 185 190 Glu Val Val Arg Leu Ala Asp Gly Glu Gly Val His Val Ala Tyr Asp 195 200 205 Gly Thr Gly Pro Val Thr Trp Lys Ala Ser Leu Asn Ala Leu Arg Arg 210 215 220 Ser Gly Thr Leu Cys Trp Phe Gly Pro Val Leu Gly Gly Pro Gly Pro 225 230 235 240 Ile Glu Ile Thr Ser Ile Pro Lys Ser Ile Lys Ile Gly Tyr Ala Val 245 250 255 Phe Met Asp His Val His Thr Pro Asp Leu Leu Arg Ala His Ser Ala 260 265 270 Gln Leu Phe Asn Trp Ile Thr Glu Gly Lys Leu Lys Val His Ile Gly 275 280 285 Gly Thr Tyr Pro Leu Ala Asp Ala Ala Arg Ala His Ala Asp Met Glu 290 295 300 Ser Arg Lys Thr Thr Gly Lys Leu Leu Leu Ile Pro 305 310 315 <210> 6 <211> 258 <212> PRT <213> Artificial Sequence <220> <223> 3-ketoacyl-ACP reductase <400> 6 Met Asn Gly Gln Gln Ile Asp Gln Glu Phe Pro Ala Met Ser Leu Ser 1 5 10 15 Leu Thr Gly Lys Val Ala Phe Val Thr Gly Gly Ser Arg Gly Ile Gly 20 25 30 Ala Ala Ile Val Arg Arg Leu Ala Thr Asp Gly Ala Ala Val Ala Phe 35 40 45 Thr Tyr Ala Ala Ser Ala Asp Glu Ala Asn Lys Val Ala Ser Glu Val 50 55 60 Thr Ala Ala Gly Gly Lys Ala Leu Ala Ile Lys Ala Asp Asn Thr Asn 65 70 75 80 Ala Asp Glu Ile Lys Ala Ala Val Ser Arg Thr Val Ala Glu Leu Gly 85 90 95 Gly Leu Asp Ile Leu Val Asn Asn Ala Gly Ile Val Leu Gly Gly Pro 100 105 110 Val Asp Glu Phe Ala Leu Asp Thr Phe Asp Arg Met Phe Ala Val Asn 115 120 125 Val Arg Gly Thr Phe Val Ala Ile Gln Ala Ala Val Pro His Met Lys 130 135 140 Glu Gly Gly Arg Ile Ile Asn Asn Ser Ser Val Val Ala His Tyr Thr 145 150 155 160 Ala Phe Pro Gly Ser Phe Ala Tyr Ala Met Thr Lys Gly Ala Val Ser 165 170 175 Ser Met Thr Arg Ala Ile Ala Arg Asp Leu Gly Pro Arg Gly Ile Thr 180 185 190 Ile Asn Ala Ile Glu Pro Gly Pro Thr Glu Thr Asp Asn Ile Arg Asn 195 200 205 Asp Ala Met Arg Asp Met Leu Arg Pro Arg Met Ala Leu Gly Arg Leu 210 215 220 Gly Ser Asp Thr Glu Val Ala Ser Phe Val Ala Tyr Leu Ala Ser Pro 225 230 235 240 Glu Ser Ser Phe Ile Thr Gly Ser Leu Leu Thr Ile Asp Gly Gly Tyr 245 250 255 Ser Ala <110> Republic of Korea <120> Acetic acid microorganism, Composition for producing acetic acid          containg thereof, Method for producing vinegar containing,          and Protein extracted from thereof <130> 14-0073 <160> 6 <170> Kopatentin 2.0 <210> 1 <211> 189 <212> PRT <213> Artificial Sequence <220> <223> Glycerol acyltransferase <400> 1 Met Ser Leu Phe Ser Lys Leu Gly Thr Ser Leu Arg Phe Tyr Ala Ser   1 5 10 15 Leu Ala Val Ile Gly Ile Ile Phe Leu Ala Leu Asp Ala Gly Ser Phe              20 25 30 Leu Leu Arg His Ala Leu Pro Glu Gly Pro Lys Arg Arg Lys Ile Gly          35 40 45 Gln Ala Trp Leu Cys Phe Met Ala Arg Leu Ala Val Arg Tyr Leu Glu      50 55 60 Ala Ala Asn Ile Leu Glu Cys Asp Leu Thr Glu Leu Asn Ala Leu Lys  65 70 75 80 Asn Val Pro Asn Ile Ile Leu Val Ala Asn His Pro Ser Arg Leu Asp                  85 90 95 Ser Leu Ile Leu Ala Ser Ala Leu Pro His Leu Val Cys Val Thr Lys             100 105 110 Ala Ser Ile Trp Glu Arg Pro Thr Leu Gly Ser Thr Leu Arg Thr Ala         115 120 125 Gly Tyr Ile Arg His His Ser Leu Leu Arg Leu Ile Gly Pro Ala Ser     130 135 140 Glu Arg Leu Gln Glu Gly Asn Gln Leu Leu Leu Phe Pro Glu Ala Arg 145 150 155 160 Ala Pro Ala Gln Glu Gln Asn Pro Ala Pro Cys Ser Gln Ala Leu Leu                 165 170 175 Leu Leu Pro Ser Ala His Ala Cys Gln Cys Arg Pro Phe             180 185 <210> 2 <211> 237 <212> PRT <213> Artificial Sequence <220> <223> Oxidoreductase <400> 2 Met Thr Asp Phe Ser Gly Lys Gln Ala Leu Val Ile Gly Gly Ser Arg   1 5 10 15 Gly Ile Gly Ala Ala Ile Val Arg Arg Leu Ala His Glu Gly Ala Ser              20 25 30 Val Arg Phe Thr Trp Ala Gly Ser His Thr Lys Ala Glu Asp Leu Ala          35 40 45 Arg Gln Thr Gly Ala Asp Ala Leu Gln Ala Asp Ala Thr Asp Arg Ser      50 55 60 Glu Ile Leu Ser Ile Thr Arg Ser Ala Gly Pro Ile Asp Ile Phe Val  65 70 75 80 Phe Asn Ala Gly Ile Cys Ile Ala Gly Asp Pro Leu Thr Leu Asn Pro                  85 90 95 Asp Asp Ile Asp Arg Met Ile Asp Ile Asn Ile Arg Ala Ala Tyr His             100 105 110 Cys Ser Val Glu Ala Ala Arg Ser Met Pro Asn Gly Gly Arg Ile Ile         115 120 125 Leu Ile Gly Ser Thr Asn Ala Asn Arg Val Pro Phe Lys Gly Leu Ala     130 135 140 Ala Tyr Ser Met Thr Lys Ser Ala Leu Gln Ser Met Val Arg Gly Leu 145 150 155 160 Ala Arg Asp Phe Gly Asp Arg His Ile Thr Val Asn Val Ile Gln Pro                 165 170 175 Gly Pro Thr Asp Thr Asp Met Asn Pro Ala Asn Gly Pro Glu Ala Asn             180 185 190 Leu Met His Ser Val Met Ala Ile Lys Glu His Gly Ser Ala Asp Asp         195 200 205 Val Ala Tyr Val Ser Phe Leu Ala Ser Asn Ala Ala Arg Gly Ile     210 215 220 Thr Gly Ala Met Gln Thr Ile Asp Gly Gly Phe Ser Ala 225 230 235 <210> 3 <211> 74 <212> PRT <213> Artificial Sequence <220> <223> Short-chain dehydrogenase <400> 3 Met Ala Leu Ser Val Glu Lys Leu Asp Val Ala Cys Ala Ala Asp Arg   1 5 10 15 Leu Lys Ala Ala Lys Trp Gly Val Asp Ile Leu Leu Asn Val Glu Pro              20 25 30 Lys Glu Ile Ile Ser Gln Gln Lys Ala Gln Gln Glu Ala Ala Trp Asn          35 40 45 Gln Lys Val Thr Asp Gly Leu Gly Glu Arg Ser Ala Leu Val Arg Lys      50 55 60 Ala Tyr Asp Ile Arg Pro Gly Thr Pro Ala  65 70 <210> 4 <211> 281 <212> PRT <213> Artificial Sequence <220> <223> 3-Oxoacyl-ACP reductase <400> 4 Met Thr Gly Leu Tyr Ile Thr Glu Met Val Ile Ser Asn Gly Ser Ile   1 5 10 15 Phe Ile Leu Phe Thr Val Lys Lys Arg Arg Gln Lys Met Val Ala Thr              20 25 30 Thr Ser Val Ala Leu Val Thr Gly Gly Asp Lys Gly Leu Gly Leu Ser          35 40 45 Met Val Gln His Leu Ala Arg Gln Gly Val Asp Ile Ile Phe Thr Tyr      50 55 60 Arg Ser Asn Leu Glu Gly Ala Arg Lys Val Glu Lys Glu Leu Ile Gln  65 70 75 80 Gln Gly His Arg Val Lys Ala Leu Gln Leu Asp Val Ala Asp Val Gly                  85 90 95 Gly Phe Asp Ala Phe Ala Asn Gln Val Gly Gln Thr Leu Ala Gln Trp             100 105 110 Gln Val Glu His Phe Asn Phe Leu Val Asn Asn Ala Gly Ile Gly Ile         115 120 125 Tyr Ala Ser Leu Met Glu Thr Thr Glu Asp Gln Phe Asp Ala Leu Val     130 135 140 Asn Ile His Phe Lys Gly Val Phe Phe Leu Thr Gln Lys Leu Val Pro 145 150 155 160 Leu Met Ala Asp Gly Gly Arg Ile Leu Asn Ile Ser Thr Gly Leu Thr                 165 170 175 Arg Phe Cys Leu Pro Gly Tyr Ala Ala Tyr Ala Ala Met Lys Gly Ala             180 185 190 Ile Glu Val Leu Thr Arg Tyr Gln Ala Thr Glu Leu Ala Asp Arg Lys         195 200 205 Ile Thr Val Asn Thr Leu Ala Pro Gly Ala Ile Glu Thr Asp Phe Gly     210 215 220 Gly Gly Ala Val Arg Asp Asn Asn Glu Ile Asn His Tyr Ile Ala Ser 225 230 235 240 Val Thr Ala Leu Gly Arg Ala Gly Arg Pro Asp Asp Ile Gly Gly Val                 245 250 255 Val Ala Leu Leu Gly Pro Asp Thr Gly Trp Ile Asn Ala Gln Arg             260 265 270 Ile Glu Ala Ser Gly         275 280 <210> 5 <211> 316 <212> PRT <213> Artificial Sequence <220> <223> Alcohol dehydrogenase <400> 5 Met Arg Glu Pro Gly Gly Pro Asp Val Leu Glu Leu Val Glu Arg Pro   1 5 10 15 Asp Pro Val Gly Pro Gly Glu Val Leu Val Asp Val Ala Ala Ala              20 25 30 Gly Val Asn Phe Met Asp Thr Gly Val Arg Arg Gly Met Phe Trp Thr          35 40 45 Glu Ala Asp Pro Lys Ile Leu Gly Val Glu Gly Ala Gly Arg Val Leu      50 55 60 Ser Val Gly Glu Gly Val Ala Asp Phe Arg Pro Gly Glu Arg Val Ala  65 70 75 80 Trp Val Tyr Ser Pro Gly Ser Tyr Ala Ser Arg Ala Ile Val Pro Ala                  85 90 95 Ala Ala Leu Val Pro Val Asp Ala Ile Asp Asp Arg Thr Ala Ala             100 105 110 Ser Val Met Met Gln Gly Leu Thr Ala Ser His Phe Ala Thr Asp Phe         115 120 125 Tyr Pro Val Gln Pro Gly Glu Phe Ala Leu Val His Ala Ala Ala Gly     130 135 140 Gly Leu Gly Leu Leu Leu Thr Gln Ile Ile Lys Ile Arg Asp Gly Lys 145 150 155 160 Val Ile Gly Arg Val Ser Ser Gln Glu Lys Val Glu Ile Ala Arg Gln                 165 170 175 Ala Gly Ala Asp His Val Ile Val Glu Ala Gly Gly His Phe Ala Glu             180 185 190 Glu Val Val Arg Leu Ala Asp Gly Glu Gly Val His Val Ala Tyr Asp         195 200 205 Gly Thr Gly Pro Val Thr Trp Lys Ala Ser Leu Asn Ala Leu Arg Arg     210 215 220 Ser Gly Thr Leu Cys Trp Phe Gly Pro Val Leu Gly Gly Pro Gly Pro 225 230 235 240 Ile Glu Ile Thr Ser Ile Pro Lys Ser Ile Lys Ile Gly Tyr Ala Val                 245 250 255 Phe Met Asp His Val His Thr Pro Asp Leu Leu Arg Ala His Ser Ala             260 265 270 Gln Leu Phe Asn Trp Ile Thr Glu Gly Lys Leu Lys Val His Ile Gly         275 280 285 Gly Thr Tyr Pro Leu Ala Asp Ala Ala Arg Ala His Ala Asp Met Glu     290 295 300 Ser Arg Lys Thr Thr Gly Lys Leu Leu Leu Ile Pro 305 310 315 <210> 6 <211> 258 <212> PRT <213> Artificial Sequence <220> <223> 3-ketoacyl-ACP reductase <400> 6 Met Asn Gly Gln Gln Ile Asp Gln Glu Phe Pro Ala Met Ser Leu Ser   1 5 10 15 Leu Thr Gly Lys Val Ala Phe Val Thr Gly Gly Ser Arg Gly Ile Gly              20 25 30 Ala Ala Ile Val Arg Ale Ala Val Ala Phe          35 40 45 Thr Tyr Ala Ala Ser Asp Glu Ala Asn Lys Val Ala Ser Glu Val      50 55 60 Thr Ala Gly Gly Lys Ala Leu Ala Ile Lys Ala Asp Asn Thr Asn  65 70 75 80 Ala Asp Glu Ile Lys Ala Ala Val Ser Arg Thr Val Ala Glu Leu Gly                  85 90 95 Gly Leu Asp Ile Leu Val Asn Asn Aly Gly Ile Val Leu Gly Gly Pro             100 105 110 Val Asp Glu Phe Ala Leu Asp Thr Phe Asp Arg Met Phe Ala Val Asn         115 120 125 Val Arg Gly Thr Phe Val Ala Ile Gln Ala Ala Val Pro His Met Lys     130 135 140 Glu Gly Gly Arg Ile Ile Asn Asn Ser Ser Val Val Ala His Tyr Thr 145 150 155 160 Ala Phe Pro Gly Ser Phe Ala Tyr Ala Met Thr Lys Gly Ala Val Ser                 165 170 175 Ser Met Thr Arg Ala Ile Ala Arg Asp Leu Gly Pro Arg Gly Ile Thr             180 185 190 Ile Asn Ale Ile Glu Pro Gly Pro Thr Glu Thr Asp Asn Ile Arg Asn         195 200 205 Asp Ala Met Arg Asp Met Leu Arg Pro Arg Met Ala Leu Gly Arg Leu     210 215 220 Gly Ser Asp Thr Glu Val Ala Ser Phe Val Ala Tyr Leu Ala Ser Pro 225 230 235 240 Gly Ser Ser Phe Ile Thr Gly Ser Leu Leu Thr Ile Asp Gly Gly Tyr                 245 250 255 Ser Ala        

Claims (12)

산 생성능을 가지는 기탁번호 KACC 91933P인 아세토박터 속 SYL3-10(Acetobacter sp. SYL3-10, KACC 91933P) 균주와 감 말랭이를 혼합하여 초산 발효하는 단계; 및
0.1% 이상의 글리세롤(glycerol)을 첨가하는 단계를 포함하는 식초의 제조방법. Acetobacter sp. SYL3-10 ( Acetobacter sp. SYL3-10, KACC 91933P), which has an acid production ability and has accession number KACC 91933P, and persimmon fermentation; And
And adding 0.1% or more of glycerol to the vinegar. 제1항에 있어서,
상기 초산 발효는 정치 초산 발효인 것인 식초의 제조방법.The method according to claim 1,
Wherein the acetic acid fermentation is a political acetic acid fermentation. 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete
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