Optimization in the Preparation of Aloe Vinegar by Acetobacter sp. and Inhibitory Effect against Lipase Activity

Acetobacter sp. were isolated from persimmon vinegar. We studied about conditions of Aloe vinegar fermentation by an isolated strain and inhibitory effect against lipase activity. Strains DS-118 was strictly aerobic, motile, gram negative, non-spore-forming and short rod shaped. It reacted positively in catalase test, was oxidase test negative, was ureas negative, was produced acetic acid from alcohol. On the basis of these results, it was identified as a strain of Acetobacter sp. In the preparation of Aloe vinegar, optimun initial alcohol concentration, acidity, and fermentation temperature were 10%, and , respectively. The major organic acid in Aloe vinegar was acetic acid (12%), but malic acid and acid were also present in trace. The Aloe vinegar(acidity : 12%) inhibited lipase activity and it's was 43%.