Table 2.
Exper imental data on the ethanol tolerance, acetic acid content, total acidity, and potassium metabisulfite tolerance of the acetic acid bacter ia isolated from traditional fermented food

No.	Ethanol tolerance (halo size/colony size, cm)				Acetic acid content(%) Total acidity(%)		Potassium metabisulfite tolerance (halo size/colony size, cm)
	10%	12%	15%	20%
	SCMA01	1.65	1.50	1.20				1.70	1.40	1.58	1.89
SCMA02	1.55	1.80	1.70	1.95	2.00	2.21	1.60
SCMA03	1.73	2.00	2.05	1.95	3.95	5.10	1.47
SCMA05	1.46	1.78	2.00	2.29	6.18	7.56	1.72
SCMA06	1.50	2.30	2.05	2.70	6.83	8.88	2.08
SCMA16	1.52	2.00	1.74	2.00	4.55	5.92	1.88
SCMA17	1.45	1.50	2.00	2.15	3.90	5.04	1.51
SCMA18	1.56	1.74	1.74	1.72	4.12	5.36	2.23
SCMA19	1.40	1.57	1.95	2.00	4.28	4.98	1.93
SCMA23	1.12	2.15	1.96	1.95	3.57	4.79	1.73
SCMA38	1.33	1.50	1.27	1.20	1.13	1.45	2.09
SCMA39	2.74	2.40	2.11	2.48	2.05	2.84	2.07
SCMA40	2.37	2.20	2.25	2.73	1.92	2.77	1.51
SCMA47	2.69	2.17	2.00	2.80	-	0.88	1.81
SCMA53	2.86	2.14	2.43	2.67	-	0.19