DOI QR코드

DOI QR Code

Optimum Condition for Acetic Acid Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits

매실을 이용한 초산 발효의 최적 조건

  • 손상수 (영남대학교 식품가공학과) ;
  • 지원대 (영남대학교 식품가공학과) ;
  • 정현채 (영남대학교 식품가공학과)
  • Published : 2003.06.01

Abstract

To produce acetic acid from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for acetic acid production was 0.9462. Optimum conditions for acetic acid production were involved with 8.76% of alcohol content 26.27$^{\circ}C$ of fermentation temperature and 8.42% of sugar content. Finally, predicted level of acetic acid production at these conditions was 3.23%.

References

  1. Oh YJ. 1992. A study on cultural conditions for acetic acid production employing pear juice. J Korean Soc Food Nutr 21: 377-380.
  2. Hong JH, Lee GM, Hur SH. 1996. Production of vinegar using deteriorated deastringent persimmons during low temperature storage. J Korean Soc Food Nutr 25: 123-128.
  3. Ko EJ, Hur SS, Choi YH. 1998. The establishment of optimum cultural conditions for manufacturing garlic vinegar. J Korean Soc Food Sci Nutr 27: 102-108.
  4. Park YK, Jung ST, Kang SG, Park IB, Cheun KS, Kang SK. 1999. Production of a vinegar from onion. Kor J Appl Microbiol Biotechnol 27: 75-79.
  5. Kim DH. 1999. Studies on the production of vinegar from fig. J Korean Soc Food Sci Nutr 28: 53-60.
  6. Shim KH, Sung NK, Choi JS, Kang KS. 1989. Changes in major components of Japanese apricot during ripening. J Korean Soc Food Nutr 18: 101-108.
  7. Bae JH, Kim KJ, Kim SM, Lee WJ, Lee SJ. 2000. Development of the functional beverage containing the prunus mume extracts. Korean J Food Sci Technol 32: 713-719.
  8. Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis RUPRECHT (omija) and Prunus mume (maesil). Korean J Food Sci Technol 32: 1087-1092. https://doi.org/10.3746/jkfn.2003.32.4.544.
  9. Lee EH, Nam ES, Park SI. 2002. Characteristics of curd yogurt from milk added with maesil (Prunus mume). Korean J Food Sci Technol 34: 419-424.
  10. Kim YD, Kang SH, Kang SK. 1996. Studies on the acetic acid fermentation using maesil juice. J Korean Soc Food Sci Nutr 25: 695-700.
  11. Yoon HN. 1998. Simultaneous gas chromatographic analysis of ethanol and acetic acid in vinegar. Korean J Food Sci Technol 30: 1247-1251.
  12. Lee DS, Ryu IH, Lee KS, Shin YS, Chun SH. 1999. Optimization in the preparation of aloe vinegar by Acetobacter sp. and inhibitory effect against lipase activity. J Korean Soc Agric Chem Biotechnol 42: 105-110.
  13. Jeong YJ, Lee GB, Kim KS. 1998. Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Korean J Food Sci Technol 30: 1203-1208.

Cited by

  1. Production of Vinegar using Rubus coreanus and Its Antioxidant Activities vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.594
  2. Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon) vol.42, pp.3, 2013, https://doi.org/10.3746/jkfn.2013.42.3.441
  3. Physicochemical Properties of Commercial Fruit Vinegars with Different Fermentation Methods vol.42, pp.5, 2013, https://doi.org/10.3746/jkfn.2013.42.5.736
  4. Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.711