Gunjana Theeragool Department of Microbiology, Faculty of Science, Kasetsart University fscignt@ku.ac.th Bacteria Bangkok, Thailand Grape NO NO NO NO YPGD 0.5% yeast extract, 0.5% polypeptone, 0.5.0% glycerol, 0.5% glucose 37°C Aerobic NO YES NO NO YES Saeki, A., G. Theeragool, K. Matsushita, H. Toyama, N. Lotong and O. Adachi. 1997. Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures. Biosci. Biotechnol. Biochem. 61:138-145. NO Industrial Vinegar fermentation

Gunjana Theeragool Department of Microbiology, Faculty of Science, Kasetsart University fscignt@ku.ac.th Bacteria Bangkok, Thailand Rose apple NO NO NO NO YPGD 0.5% yeast extract, 0.5% polypeptone, 0.5.0% glycerol, 0.5% glucose 37°C Aerobic NO YES NO NO YES Saeki, A., G. Theeragool, K. Matsushita, H. Toyama, N. Lotong and O. Adachi. 1997. Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures. Biosci. Biotechnol. Biochem. 61:138-145. NO Industrial Vinegar fermentation