KR20200092178A - Acetobacter pasteurianus BGK2018 Strain having High Acetic acid Production Ability and Method for Producing Fermented Vinegar using the same - Google Patents

Abstract

The present invention relates to an Acetobacter pasterianus BGK2018 strain with excellent acetic acid production ability and a method for producing fermented vinegar using the same. The present invention ensures excellent flavor while shortening the alcohol fermentation period and the acetic acid fermentation period required during fermentation of fermented vinegar, thereby being usefully used in the manufacture of fermented vinegar.

Description

Acetobacter pasteurianus BGK2018 Strain having High Acetic acid Production Ability and Method for Producing Fermented Vinegar using the same}

The present invention relates to an acetobacter pasterianus BGK2018 strain having excellent acetic acid production ability and a method for producing fermented vinegar using the same.

Vinegar is one of the most fermented foods with the longest history in the world. It is not only used as a seasoning for cooking, but is also widely used for health food and medicine for drinking purposes. In general, vinegar is divided into fermented vinegar (also known as brewed vinegar) fermented using alcoholic grain beverages or fruits as a raw material, and synthetic vinegar made from glacial acetic acid or acetic acid as a raw material.

Synthetic vinegar is made by diluting glacial acetic acid with water and adding seasoning. Glacial acetic acid is acetic acid made from petroleum, and then chemically oxidized to make acetic acid. Therefore, there are almost no nutrients other than acetic acid, and unlike fermented vinegar, it is strongly acidic and has little fragrance. However, synthetic vinegar has a short manufacturing process, low manufacturing cost, and mass production is possible, so it can be sold and distributed at an affordable price, so far it has occupied most of the domestic vinegar market. However, in recent years, the demand for vinegar with more flavor, such as balsamic vinegar, is increasing due to the improvement of dietary standards, and the health function of vinegar is known through broadcasting and the press. With the increase in the center, sales of the domestic fermented vinegar market are increasing.

Fermented vinegar has the scent of fruits such as grains or grapes, such as rice used as a raw material, and the scent generated during the fermentation process, and contains various volatile and nonvolatile organic acids, sugars, amino acids, and esters in addition to acetic acid have. In the fermented vinegar produced in Korea, rice is used as a raw material, and then alcoholic fermentation is performed after adding acetone using rice vinegar that has been fermented in acetic acid and alcoholic liquor. Fruit vinegar fermented again and malt vinegar made from wort. Fermented vinegar generally uses yeast as a starter to make sugar into alcohol, and then uses acetic acid bacteria as a starter to convert alcohol to acetic acid, then matures it. After promoting the flavor by filtration, it is distributed by filtration, clarification and sterilization.

On the other hand, many small and medium sized breweries that produce traditional liquors such as rice wine and yakju in Korea have a large drop in demand in summer and winter due to seasonal factors, especially in the case of makgeolli, which occupies most of the domestic traditional liquor. I am having trouble. Therefore, utilizing the advantage of having a manufacturing facility and a process for manufacturing liquor, which is a necessary preliminary step for fermenting vinegar, after producing and fermenting fermented vinegar for a short period of time during the seasonal off-season for about two months in summer and winter, If it can be sold, it is expected to create new added value.

However, in the case of using traditional traditional fermented vinegar production method that takes a long time for sake fermentation and vinegar fermentation in traditional breweries, especially makgeolli breweries, vinegar with excellent flavor for a short period of 2 months in summer and 2 months in winter There is a problem that it is difficult to manufacture.

Accordingly, the present inventors completed the present invention by conducting a study to find a strain having excellent acetic acid production ability.

Republic of Korea Patent Publication No. 10-2015-0105117

One object of the present invention is to provide an acetobacter pasteurianus (Actobacter pasteurianus ) BGK2018 strain (Accession No. KFCC11818P) having excellent acetic acid production ability.

Another object of the present invention is selected from the group consisting of acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P), culture of the strain, concentrate of the strain or culture medium, and dried products thereof having excellent acetic acid production ability It is to provide a composition for fermenting food containing at least one.

Another object of the present invention is to produce acetobacter pasteurinus ( Acetobacter pasteurianus ) BGK2018 strain (Accession No. KFCC11818P) excellent in acetic acid production ability to prepare a seed; Inoculating the seed in rice wine; And it is to provide a method for producing fermented vinegar comprising the step of producing fermented vinegar by fermenting the rice wine inoculated with seed.

Another object of the present invention is to produce acetobacter pasteurinus ( Acetobacter pasteurianus ) BGK2018 strain (Accession No. KFCC11818P) excellent in acetic acid production ability to prepare a seed; Inoculating the seed in rice wine; And it is to provide a fermented vinegar prepared by a method of manufacturing a fermented vinegar comprising the step of fermenting a vinegar inoculated with seed vinegar.

One aspect of the present invention provides acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P) having excellent acetic acid production ability.

The Acetobacter pasteurianus BGK2018 strain was isolated from Sanya vinegar, and the BGK2018 strain was deposited with the Korea Microbial Conservation Center on January 10, 2019 (Accession No. KFCC11818P).

Acetobacter pasterianus BGK2018 strain of the present invention was identified by separation from fermented food, Sanya vinegar, and as a result of analyzing the genomic DNA of the strain, it was confirmed that it is a new strain belonging to Acetobacter pasterianus.

The conventional fermentation vinegar production method uses alcohol-resistant Saccharomyces cerevisiae yeast to ferment alcohol for a long period of time, followed by alcohol fermentation for 15% so that the ethanol content is 8% with water. After that, it was performed as a process to proceed with acetic acid fermentation. Such a process has a long fermentation period and low flavor of the produced fermented vinegar, which is insufficient to be applied to manufacture excellent quality fermented vinegar in a short period of time.

The acetobacter pasterianus BGK2018 strain of the present invention exhibits excellent acetic acid production ability even at low ethanol content, compared to the existing acetobacter pasterianus KACC 13994 strain, and thus can be usefully used in the preparation of fermented vinegar with excellent flavor in a short period of time. have.

The method for culturing the acetobacter pasterianus BGK2018 strain of the present invention can use a conventional method known in the art.

According to one embodiment of the invention, the strain may be derived from Sanya vinegar.

Another aspect of the present invention is selected from the group consisting of acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P), culture of the strain, concentrate of the strain or culture medium, and dried products thereof having excellent acetic acid production ability It provides a composition for fermenting food comprising one or more.

As used in the present invention, the term "culture" refers to a medium obtained by culturing for a period of time in a medium, a medium containing metabolites or extra nutrients, etc., and includes a culture medium in which the strain is removed after culturing the strain. .

According to one embodiment, the culture of the acetobacter pasterianus BGK2018 strain of the present invention may be selected from a medium used for microbial culture, and can be easily changed and used according to the purpose by those skilled in the art.

Cultures of the acetobacter pasterianus BGK2018 strain of the present invention are inoculated with the strain of the present invention in the microbial culture medium, and can be prepared according to a microbial culture method known in the art (e.g., static culture, stirred culture). Can.

The acetobacter pasterianus BGK2018 strain or a concentrate of the culture medium and dried products thereof can be easily prepared according to a method of concentrating or drying a microorganism or culture medium known in the art, and the acetobacter pasterianus BGK2018 strain, strain Concentrates of cultures, strains or cultures and dried products thereof may be contained in food fermentation compositions in an amount of 1 to 15% by weight, but are not limited thereto.

The types of fermented foods prepared using the acetobacter pasterianus BGK2018 strain of the present invention as a seed germ are meju, Korean miso, miso, seasoned miso, red pepper paste, seasoned red pepper paste, chunjang, cheonggukjang, mixed soy sauce, Korean soy sauce, It can be brewed soy sauce or mixed soy sauce, and the types and types of main ingredients used in kimchi vary depending on the type, dipping method, time, fat, etc., and the whole cabbage, kimchi, kkakdugi, dongchimi, bachelor kimchi, radish salty, bosam kimchi, seokbakji, It can be oisobaegi, oiji, etc., and salted anchovies include anchovy, canary, early, yellowfish, shrike, bandangi, mackerel, saury, stingray, flounder, flounder, sea bass, cod, dome, pollack, defence, bottlefish, trout, samchi, Imyeonsui fish, squid, mullet, mullet, shellfish, clams, mussels, turban shells, abalone, oysters, clams, sea urchin or sea urchin can be used as a raw material, but preferably vinegar.

The composition for adding food may be prepared in a solid or liquid form, and may be prepared by adding a bulking agent to use in the form of a powdery powder, or by granulating it by formulating it.

The food is preferably a fermented food, and within a range that does not reduce the ability to produce acetic acid, may further include one or more food additives commonly used in fermented foods in the art.

In another aspect of the present invention, acetobacter pasteurianus ( Acetobacter pasteurianus ) BGK2018 strain (Accession No. KFCC11818P) having excellent acetic acid production ability is cultivated to prepare a seed; Inoculating the seed in rice wine; And it provides a method for producing fermented vinegar comprising the step of producing fermented vinegar by fermenting the rice wine inoculated with seed.

Specifically, the method of manufacturing the fermented vinegar can be made in the following steps.

The first step is to prepare the seed by culturing the acetobacter pasterianus BGK2018 strain (Accession No. KFCC11818P) in a medium containing acid.

The term used in the present invention, "vinegar (vinegar starter)" refers to a candle that becomes a species (種) used when dipping the vinegar.

Acetobacter Pasterianus BGK2018 strain is already and odorless, and not only exhibits excellent flavor, but also has excellent acetic acid production capacity even at low ethanol concentrations, and is therefore suitable for the production of seed used to produce fermented vinegar.

The second step is to add brewing water of 110 to 120% of the entry weight to 10 kg of inoculation cultured by inoculating Baekgukgyun ( Aspergillus luchuensis ), and then yeast Pichia anomala, Pichia fabiani, which is difficult to ferment alcohol at concentrations above 10% , Pichia kudriavzevii, Wickerhamomyces anomalus and Hanseniaspora uvarum is a step of preparing a yeast starter for 3 days at a temperature of 20 to 25°C using any yeast selected from the group consisting of.

The yeast is excellent in the ability to produce scents such as fruits and flowers and the ability to produce organic acids such as malic acid, whereas it has weak ethanol resistance and is difficult to ferment at ethanol concentrations of 10% or more, so it is applied to the production of commercial fermented vinegar. It is difficult to do. However, since the acetobacter pasterianus BGK2018 strain of the present invention has excellent acetic acid generation ability even at an ethanol concentration of 8%, it is possible to apply yeast exhibiting such excellent flavor to commercial fermented vinegar production, which has excellent flavor. It is possible to manufacture fermented vinegar.

The third step is to add brewing water of 130 to 150% of the entry weight to the entry of 30 to 40% of the weight of rice for godubap, mix it with the main mother, and then open the lid of the fermenter without opening the lid at a temperature of 20 to 25℃ It is a step of preparing an alcoholic fermentation broth by immersing in 1 step for 3 to 5 days.

The fourth step is to mix the purified enzyme (15,000 SP or more per 1 g) of 0.1% of the weight of rice with brewing water, which is 150 to 200% of the weight of the rice, and put the godubap with rice as it is without cooling to the initial temperature of 55 to 65℃. After saccharification for 10 to 20 hours at a temperature of about 15 Brix (°Brix), cooled to 15°C using a cooling tube inside the fermenter, and immediately after cooling, mixed with the alcohol fermentation solution prepared by dipping in 1 step, and then fermented It is a step of preparing the ethanol fermentation broth by heating the lid of the lid and immersing it in two stages at a product temperature of 15°C for 5-8 days.

The fifth step is an acetic acid fermentation step in which the ethanol concentration of the ethanol fermentation solution prepared by two-stage dipping is reached to 8%, and then the seed is introduced to ferment it at a temperature of 20 to 30°C for 12 to 14 days to produce acetic acid fermentation products. .

The final step is to filter and sterilize the fermented vinegar as soon as the total acid content of the acetic acid fermentation reaches 6%.

Through this fermentation vinegar manufacturing method, it is possible to manufacture fermented vinegar in a short period of time, as well as to produce excellent vinegar in terms of taste and aroma.

In another aspect of the present invention, acetobacter pasteurianus ( Acetobacter pasteurianus ) BGK2018 strain (Accession No. KFCC11818P) having excellent acetic acid production ability is cultivated to prepare a seed; Inoculating the seed in rice wine; And it provides a fermented vinegar prepared by a method of manufacturing a fermented vinegar comprising the step of fermenting a makgeolli inoculated with seed vinegar.

The fermented vinegar produced by the manufacturing method of the present invention is held annually at The International Taste & Quality Institute (iTQi) in Belgium, a world-class evaluation agency that professionally evaluates, evaluates, and certifies all food and beverage products worldwide. It won the 2 Star Award in the Superior Taste Award, and its flavor has been confirmed internationally.

According to one embodiment of the present invention, the fermented vinegar may further include any one extract selected from the group consisting of aronia extract, kelp extract and brown rice extract.

In order to improve the functionality and flavor of fermented vinegar of the present invention, during the manufacturing process of fermented vinegar, extracts such as juices or powders of functional agricultural and marine products such as aronia, kelp and brown rice may be added immediately prior to the introduction of the vinegar.

According to the acetobacter pasterianus BGK2018 strain having excellent acetic acid production ability and a method of manufacturing fermented vinegar using the same, it exhibits excellent flavor while shortening the alcohol fermentation period and acetic acid fermentation period required for fermentation of fermented vinegar, thereby producing fermented vinegar It can be useful.

1 is a photograph of the primary selection of five acetic acid bacteria (acetic acid bacteria) having a large transparent ring size among acetic acid bacteria cultured in SM medium.
Figure 2 is a graph showing the total acid content of each LM medium according to the culture of the selected five acetic acid bacteria.
3 is a picture of acetic acid bacteria isolated from Sanya vinegar 2, which has the best ability to produce acetic acid in LM medium.
FIG. 4 is a pyrogenic tree for the finally selected acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P).
5 is a graph showing the total acid content according to the fermentation time of fermented vinegar prepared using the Acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P) compared to the acetobacter pasterianus KACC 13994 strain.
Figure 6 is a picture of a prototype fermented vinegar prepared by adding Aronia, kelp or brown rice to fermented vinegar prepared using the Acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P).
FIG. 7 is a certificate that received 2 Stars from The International Taste & Quality Institute-iTQi 2018 The Superior Taste Award as a prototype of fermented vinegar added with Acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P) and aronia juice. .

Hereinafter, the present invention will be described in more detail through one or more embodiments. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example 1. Isolation and identification of acetic acid bacteria

1-1. Fermented vinegar collection

For the selection and identification of strains with excellent acetic acid production ability, fermented vinegars prepared in a traditional manner were collected from farms in Jangseong-gun and Hwasun-gun, Jeollanam-do. As a fruit vinegar such as pork potato vinegar, sanya vinegar, curry vinegar, coffee vinegar, grape vinegar, turmeric vinegar, brown rice vinegar, plum vinegar, persimmon vinegar, black garlic vinegar and pineapple vinegar, and vinegar added with functional agricultural and marine products to grains such as rice, Vinegar, which is known to have a high total acid content, was collected.

1-2. Separation of strains and selection of strains with excellent acetic acid production capacity

Strains having excellent acetic acid production ability were selected from the fermented vinegar collected in Example 1-1.

Specifically, SM plate (yeast extract 0.5%, glucose 3.0%, CaCO ₃ 1.0%, agar 2.0% and ethanol 5.0%, w/v) was used as a plate medium for separation of acetic acid-producing strains, and acetic acid-producing strains As a liquid medium for the culture of, LM medium (yeast extract 0.5%, glucose 0.5%, glycerol 1.0%, MgSO4·7H2O 0.02%, ethanol 5.0%, acetic acid 1.0%, w/v) was used.

100 μl of fermented vinegar collected in Example 1-1 and diluted with appropriate multiples was smeared on SM medium, and a single colony of the acetic acid-producing strain produced by incubating at 30° C. for 3 days was subcultured in the same medium and purified. After separation, after dropping on the same medium and incubating at 30°C for 7 days, the size of the resulting clear zone was compared and 5 strains having excellent acetic acid production ability were first screened (FIG. 1). At this time, the size of the transparent ring of the strain having excellent acetic acid production ability of the selected 5 species was confirmed as shown in Table 1 below.

division Transparent ring size (cm) Pork Potato Vinegar 1 2.7 Pork Potato Vinegar 2 2.5 Sanya Vinegar 1 2.7 Sanya Vinegar 2 2.4 Persimmon vinegar 2.7

In order to determine the growth characteristics of the first five strains, the ability to generate acetic acid was examined daily while inoculating the strains in LM medium and incubating at 30°C for 13 days.

As a result, the change in the content of acetic acid according to each strain was confirmed as shown in FIG. 2, and the total acid content (%) of the 13th day of fermentation was confirmed as shown in Table 2 below.

division Acetic acid content (%) Pork Potato Vinegar 1 1.7 Pork Potato Vinegar 2 1.5 Sanya Vinegar 1 5.3 Sanya Vinegar 2 6.5 Persimmon vinegar 2.0

Through these results, it was confirmed that the ability to produce acetic acid of two strains isolated from Sanya vinegar was excellent, and in particular, it was confirmed that the ability to produce acetic acid of the two strains of Sanya vinegar was the best (FIG. 3).

1-3. Identification of strains with excellent acetic acid production capacity

Molecular biological identification was performed on the strain having excellent acetic acid production ability finally selected in Example 1-2.

Specifically, after chromosomal DNA was isolated from the culture of Sanya vinegar 2 strain, the 16S rRNA (Table 3) of the strain was amplified using a bacterial universal primer (Table 4), and commissioned by Macrogen (Korea). The base sequence was analyzed.

division Base sequence (5'→3') Sequence number 16S rRNA CGTAAAAATGTGTGCTAGATGTTGGGTGACTTAGTCATTCAGTGTCGCAGTTAACGCGTTAAGCACACCGCCTGGGGAGTACGGCCGCAAGGTTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCAACGCGCAGAACCTTACCAGGGCTTGAATGTAGAGGCTGCAAGCAGAGATGTTTGTTTCCCGCAAGGGACCTCTAACACAGGTGCTGCATGGCTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCCTATCTTTAGTTGCCATCAGGTTGGGCTGGGCACTCTAGAGAGACTGCCGGTGACAAGCCGGAAGAAGGTGGGGATGACGTCAAGTCCTCATGGCCCTTATGTCCTGGGCTACACACGTGCTACAATGGCGGTGACAGTGGGAAGCTAGGTGGTGACACCATGCTGATCTCTAAAAGCCGTCTCAGTTCGGATTGCACTCTGCAACTCGAGTGCATGAAGGTGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGGGAGTTGGTTTGACCTTAAGCCGGTGAGCGAACCGCAAGGACGCAGCCGACCACGGTCGGGTCAGCGACTGGGGTGAAGTCGTAAAAGGGTAGCCACCAATGATATCCTCCGCCCATGGATAGATACCCCCCCCTTCCTCACCCGTCCGCCGCTATTGCCGATACCTTCGTGCGACTTGCGTGTGTTAAGCACGCCGTCACCAGTCTCTCTAGCGCGATGGTTCCACTAAAAAAAGTTATGTCTGTCCCGCTCGTTAAGCTAAATATTATGAATTTCAAA SEQ ID NO: 1

primer Primer sequence (5'→3') Sequence number universal primer forward(27F) AGAGTTTGATCCTGGCTCAG SEQ ID NO: 2 reverse(1492R) GGTTACCTTACGACTT SEQ ID NO: 3

As a result of analyzing the homology of the 16S rRNA sequencing using the GenBank sequencing database, the strains with excellent acetic acid production ability are 99% homologous to Acetobacter pasteurianus . It was confirmed that, and was named Acetobacter pasterianus BGK2018, and deposited with the microbial deposit number KFCC11818P at the Korea Microbial Conservation Center on January 10, 2019. The pyrogenic tree for the final selected strain is shown in FIG. 4.

Example 2. Confirmation of excellent acetic acid generation ability of the final selection strain

To confirm the excellent acetic acid producing ability of the acetobacter pasterianus BGK2018 strain selected in Example 1, the acetobacter pasterianus KACC 13994 strain was compared with the acetic acid generating ability.

Specifically, acetobacter pasterianus BGK2018 strain and acetobacter pasterianus KACC 13994 strain were inoculated into LM medium, respectively, and the ability to produce acetic acid was examined daily while incubating at 30°C for 12 days.

As a result, on the 12th day of acetic acid fermentation, the total acid content of the fermentation product fermented using the Acetobacter Pasterianus BGK2018 strain was 6% or more, and the total acid of the fermentation product fermented using the Acetobacter Pasterianus KACC 13994 strain It was confirmed that the total acid content was significantly higher than the content of 4.9% (FIG. 5).

Example 3. Preparation of fermented vinegar

Fermented vinegar was prepared using the strain having the best ability to produce acetic acid finally selected in Example 1.

Specifically, 2.5 g of yeast extract, 2.5 g of glucose, 5 ml of glycerol, 0.1 g of MgSO ₄ ·7H ₂ O, 25 ml of ethanol, and 5 ml of acetic acid were added to 400 ml of distilled water, stirred, and distilled water until a total of 500 ml was added. Was added to prepare a medium. After inoculating the strains finally selected in Example 1 on the prepared medium, and main culture in a shake incubator for 3 days at 30°C, 200ℓ of makgeolli with an ethanol content of 8% was added, and 8 days at 30°C During incubation, a vinegar starter was prepared.

On the other hand, after inoculating Pichia anomala yeast with 500 ml of LB medium, which is difficult to ferment alcohol with an ethanol concentration of 10% or more, incubate for 2 days at 25°C and inoculate Baekgukgyun ( Aspergillus luchuensis ). 12 l of brewing water was added to 10 kg of one entry. Thereafter, the cultured yeast was added and stirred, and cultured for 3 days at a temperature of fermenting material at 25°C to prepare a yeast starter. After adding 120 liter of brewing water to the 80 kg of entry, and thoroughly mixing with the main mother, a single stage immersion culture was prepared by immersing in a single stage for 3 days at a temperature of 25° C. in an open type without covering the lid of the fermenter.

When the first stage immersion was completed, 240 kg of rice was washed thoroughly, soaked in water for 6 hours, sufficiently soaked, and then steamed for 1 hour. After cooling the godubap, which has not been cooled, it is added to 400 liter of water mixed with 240 g of purified enzyme as it is in a hot state, and then slowly cooled naturally at an initial temperature of 65° C. for 10 hours until 15 brix (°Brix). Cooled to 15 ℃ through a cooling pipe installed inside. After cooling, the mixture was stirred and mixed with a single-stage immersion culture, the lid of the fermenter was sealed, and immersed in Dongam for 5 days at a product temperature of 15°C to prepare a 2-stage immersion culture.

Thereafter, for full-scale acetic fermentation, immediately after the ethanol concentration of the two-stage immersion culture medium reaches 8%, 200 liters of the beginning are added and fermented for 12 days at a temperature of 30°C, and the total acid content of the fermentation reaches 6% As soon as possible, the fermented vinegar was filtered and pasteurized at 65°C for 30 minutes to complete the fermented vinegar.

Example 4. Preparation of fermented vinegar with the addition of aronia juice

The fermented vinegar was prepared using the strain and aronia juice excellent in acetic acid production ability finally selected in Example 1.

Specifically, the preparation of fermented vinegar was performed in the same manner as in Example 2, and immediately after the ethanol concentration of the two-stage immersion culture medium of Example 2 reached 8%, 100 l of juiced aronia juice and 200 l of seed were added and 30 After fermentation for 12 days at a product temperature of ℃, the fermented vinegar was filtered as soon as the total acid content of the fermentation reached 6%, and pasteurized at 65°C for 30 minutes to prepare fermented vinegar to which Aaronia juice was added (FIG. 6). ).

The fermented vinegar added with the prepared aronia juice was awarded the 2 Star at The International Taste & Quality Institute-iTQi 2018 The Superior Taste Award and was certified for its quality (Fig. 7).

So far, the present invention has been focused on the embodiments. Those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered in terms of explanation, not limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent range should be construed as being included in the present invention.

<110> INDUSTRY FOUNDATION OF CHONNAM NATIONAL UNIVERSITY Bluegreenkorea <120> Acetobacter pasteurianus BGK2018 Strain having High Acetic acid Production Ability and Method for Producing Fermented Vinegar using the same <130> PN190022 <160> 3 <170> KoPatentIn 3.0 <210> 1 <211> 885 <212> DNA <213> Acetobacter pasteurianus <400> 1 cgtaaaaatg tgtgctagat gttgggtgac ttagtcattc agtgtcgcag ttaacgcgtt 60 aagcacaccg cctggggagt acggccgcaa ggttgaaact caaaggaatt gacgggggcc 120 cgcacaagcg gtggagcatg tggtttaatt cgaagcaacg cgcagaacct taccagggct 180 tgaatgtaga ggctgcaagc agagatgttt gtttcccgca agggacctct aacacaggtg 240 ctgcatggct gtcgtcagct cgtgtcgtga gatgttgggt taagtcccgc aacgagcgca 300 acccctatct ttagttgcca tcaggttggg ctgggcactc tagagagact gccggtgaca 360 agccggaaga aggtggggat gacgtcaagt cctcatggcc cttatgtcct gggctacaca 420 cgtgctacaa tggcggtgac agtgggaagc taggtggtga caccatgctg atctctaaaa 480 gccgtctcag ttcggattgc actctgcaac tcgagtgcat gaaggtggaa tcgctagtaa 540 tcgcggatca gcatgccgcg gtgaatacgt tcccgggcct tgtacacacc gcccgtcaca 600 ccatgggagt tggtttgacc ttaagccggt gagcgaaccg caaggacgca gccgaccacg 660 gtcgggtcag cgactggggt gaagtcgtaa aagggtagcc accaatgata tcctccgccc 720 atggatagat acccccccct tcctcacccg tccgccgcta ttgccgatac cttcgtgcga 780 cttgcgtgtg ttaagcacgc cgtcaccagt ctctctagcg cgatggttcc actaaaaaaa 840 gttatgtctg tcccgctcgt taagctaaat attatgaatt tcaaa 885 <210> 2 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> universal primer_forward(27F) <400> 2 agagtttgat cctggctcag 20 <210> 3 <211> 16 <212> DNA <213> Artificial Sequence <220> <223> universal primer_reverse(1492R) <400> 3 ggttacctta cgactt 16

Claims (6)

Acetobacter pasteurianus BGK2018 strain with excellent acetic acid production ability (Accession No. KFCC11818P).
The strain of claim 1, wherein the strain is derived from Sanya vinegar.
Food fermentation comprising at least one selected from the group consisting of acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P) of claim 1, culture of the strain, concentrate of the strain or culture medium, and dried products thereof. Dragon composition.
Preparing a seed by culturing the acetobacter pasteurianus BGK2018 strain (Accession No. KFCC11818P) of claim 1;
Inoculating the seed in rice wine; And
Manufacturing fermented vinegar by fermenting rice wine inoculated with seed
Method of manufacturing fermented vinegar comprising a.
Fermented vinegar prepared by the method of claim 4.
The fermented vinegar of claim 5, wherein the fermented vinegar further comprises any one extract selected from the group consisting of aronia extract, kelp extract and brown rice extract.

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