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Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits
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 Title & Authors
Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits
Jo, Youngje; Han, Jung Woo; Min, Dul-Lae; Lee, Young Eun; Choi, Young-Jin; Lim, Seokwon;
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The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube juice, A. aceti concentration, pH, and temperature on acetic acid fermentation were also investigated. Out of these factors, the effects of the initial concentration of jujube juice and inoculation amount of A. aceti were determined to be negligible based on statistical analysis. By employing the face-centered experimental design in RSM, the optimum conditions for acetic acid fermentation were exploited for achieving maximum acidity and acetic acid production. The coefficients () of the derived equations from the response surface regression were 0.71 and 0.78 for acidity and acetic acid production, respectively. The maximum production of acetic acid was expected to be 52.76 mg/mL from 25% jujube extract at with 7.69% alcohol content.
jujube;optimization;acetic acid;fermentation;response surface methodology;
 Cited by
UPLC-DAD-QTOF/MS를 이용한 대추나무(Zizyphus jujuba var. inermis (Bunge) Rehder) 잎과 열매의 플라보노이드 배당체 분석,이민기;김헌웅;김영진;이선혜;장환희;정현아;김숙배;이성현;최정숙;김정봉;

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