Table 1.
Selection of an Acetobacter strain for acetic acid fermentation of green tea based on acid production, growth potential, and acetic acid production capability.
| Bacterial Strains 1 | pH | Growth Potential (OD600) | Green Tea Catechin Resistance | Acetic Acid Production (mg/L) | |
|---|---|---|---|---|---|
| Specific Growth Rate (h−1) | Relative Lag Time | ||||
| Acetobacter Strains Isolated From Rotten Fruits | |||||
| A. pasteurianus PCH 325 | 3.89 ± 0.00 2 | 1.92 ± 0.00 | 0.06 ± 0.00 | 1.11 ± 0.00 | 282.98 ± 25.01 |
| Other candidate strains | 3.91 ± 0.16 (3.61–4.33) 3 |
1.83 ± 0.44 (0.95–2.28) |
0.07 ± 0.03 (0.01–0.12) |
4.22 ± 2.36 (1.00–10.02) |
0.57 ± 0.44 (0.26–0.88) |
| Reference Strain of Acetobacter spp. | |||||
| A. aceti KCTC 12290 | 4.45 ± 0.03 | 0.92 ± 0.05 | 0.01 ± 0.00 | - 4 | 0.85 ± 0.25 |
1 Bacterial strains, including the ultimately selected A. pasteurianus PCH 325 strain and 27 other candidate strains selected through the first to third screening stages, were examined for acid production, growth potential, and green tea catechin resistance (the bacterial incubation was conducted at 30 °C for 72 h); bacterial strains, including the final selected strain and 2 other candidate strains selected at the fourth screening stage, were not only examined for acetic acid production capability, but also subjected to previous tests (the fermentation with each strain was conducted at 30 °C for 6 days). 2 Mean ± standard deviation obtained from a single strain. 3 Mean ± standard deviation (the range from minimum to maximum) obtained from multiple strains. 4 Lag phase could not be determined visually or with software.