Table 2.
Fermentation proper ties of Acetobacter spp. and Gluconacetobacter spp. isolated from different kind of Korean traditional vinegar.

		Acetobacter spp.						Gluconacetobacter spp.
		KCTC 1010	KACC 12222	KACC 13994	KACC 16934	Gam2	V5-7	RDA-S	V11-5	V8-1
		Colloid		-	WS	-	WS	WS	WS	-	C	C
Acetic acid tolerance		-	-	-	-	-	-	+-	+
pH tolerance	3.5	++	+	+	-	+	++	-	+	++
	3.3	++	-	-	-	+	++	-	+	+
	3.1	+	-	-	-	-	+	-	-	-
Overoxidation		-	-	-	-	-	-	-	-	-

C : colloid, WS : white film+sediment