Table 1.
The test strain’s ability to produce acetic acid after isolation from conventional vinegar

Strains No.	Acidity (%)	Relative activity (%)
C-11)	7.36±0.02	93.76
C-22)	7.85±0.03	100
F-13)	6.68±0.02	85.14
F-2	3.60±0.01	45.90
H-14)	6.10±0.01	77.63
H-2	5.42±0.01	69.06
H-3	4.38±0.02	55.77
H-4	6.33±0.02	80.68
H-5	5.98±0.02	76.22
H-6	6.15±0.04	78.30

C-1, Acetobacter orleanensis KCTC 12329.
C-2, Acetobacter pasteurianus KCTC 12289.
F, acetic acid producing bacteria strains selected by the department of food science and technology at Sunchon National university.
H, acetic acid producing bacteria strains isolated from house holds in Jeonnam area.