The comparison of wild and selected acetic acid bacteria in the process of making apple vinegar

Na posestvu Pohorski dvor smo v letu 2016 primerjali delovanje selekcioniranih in divjih ocetnokislinskih bakterij pri proizvodnji jabolčnega kisa na način, da smo spremljali dinamiko pretvorbe alkohola v ocetno kislino. Meritve vrednosti omenjenih parametrov so bile izvedene v podjetju Fabijan d.o.o. v Pernici, v enakomernih presledkih v obdobju dveh mesecev. Namen poskusa je bil preveriti primernost uporabe selekcioniranih ocetnokislinskih bakterij rodu Acetobacter aceti. Želeli smo preveriti, ali selekcionirane bakterije v določenih pogojih delujejo hitreje kot divje. Rezultati so nakazali trend, da omenjene selekcionirane ocetnoislinske bakterije alkohol v sadnem vinu oksidirajo hitreje kot divje, vendar njihova uporaba v izbranih pogojih delovanja ni imela statistično značilnega vpliva na končno vsebnost ocetne kisline in pH jabolčnega kisa.In the year 2016 on the estate Pohorski dvor we compared the activity of selected and wild acetoacid-bacteria at the production of apple vinegar in monitoring the dynamics of alcohol changing into acetic acid. The measurements were carried out in the company Fabijan d.o.o. from Pernica and were taken at regular intervals over a period of two months. The aim of the experiment was to verify the adequacy of using the selected acetic acid bacteria of the type Acetobacter aceti. We wanted to check if the selected bacteria act faster in certain conditions. The results showed that the selected acetic acid bacteria oxidize the alcohol in the fruit wine faster than the wild bacteria. The use of the selected bacteria did not have a characteristic impact on the final content of acetic acid and the pH of the vinegar