抄録
As a potent producer of peroxidized flavor, Acetobacter No. 112 was selected out of 103 strains. This Acetobacter No. 112 was classified according to Bergey's, Frateur's and Yamada's methods and identified ad Acetobacter xylinum. The peroxidized flavor was generated only in the nedium containing acetic acid. It was clarified by GC/MS that the compounds of peroxidized flavor were propionic acid, isobutyric acid etc. Non-volatile acids were analyzed by liquid chromatography. Gluconic and oxalic acids were found in greater amounts in vinegar brewed by shaking culture, malic and citric acids were predominant in peroxidized vinegar, and glycollic and lactic acids were predominant in vinegar brewed by surface culture.
