클로버꽃 식초(食醋)게서 분리(分離)한 초산균에 대한 생리학적(生理學的) 연구(硏究)를수행하여 다음 결과(結果)를 얻었다. 1. 공시균주(供試菌株)는 No. 1, 3, 5균주(菌株)로 그 생화학적(生化學的) 제성질(諸性質)로 보아 Acetobacter aceti에 속하는 균(菌)으로 볼 수 있으며, 특히 No. 3균(菌)이 초관생성능(生成能)이 우수하였다. 2. $3^{circ}Bx$ Koji extract 에 yeast extract. 0.15%를 첨가(添加)한 배지(培地)에다 $7^{circ}Bx$ Koji extract에서 전배양(前培養)한 균(菌)을 접종 배양(培養)했을때 산생성(酸生成) 및 과산화(過酸化) 현상(現象)이 현저하였다. 3. $3^{circ}Bx$ Koji extract 에 $MgSO_4{cdot}7H_2O$를 0.005-0.01% 첨가(添加)하였을때 산도(酸度)가 높은 수준으로 유지 되었다. 4. 배지(培地)의 초발최적 pH는 6.0이었다. 5. 단기간(短期間)에 초산의 생성(生成) 및 과산화를 일으키는 ethanol 농도(濃度)로서 는 2-4%가 적합(適合)하였다.
Physiological characteristics of the acetic acid bacteria isolated from the clover flower vinegar were studied and the results were summarized as follows. 1. The strains No. 1, 3, 5 were employed. By their biochemical properties observed, they seemed to belong to Acetobacter aceti. Particluarly, the strain No. 3 had the highest productivity of acetic acid. 2, When the acetic acid bacteria preincubated in $7^{circ}Bx$ Koji extract was inoculated to $3^{circ}Bx$ Koji extract added 0.15% yeast extract the productivity and peroxidation of acetic acid increased considerably. 3. $3^{circ}Bx$ Koji extract added 0.005 to 0.01% of $MgSO_4{cdot}7H_2O$ was good in the maintenance of high concentration of acetic acid. 4. Initial optimum pH of media was 6.0. 5. 2 to 4% of ethanol concentration brought a good result of the productivity and peroxidation of acetic acid in short terms.
