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Optimization of the Acetic Acid Fermentation Condition for Preparation of Strawberry Vinegar

딸기식초 제조를 위한 초산발효 조건 최적화

  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 김숙경 (경북과학대학 전통식품연구소) ;
  • 이진만 (경북과학대학 약용식품과)
  • Published : 2003.08.01

Abstract

In the first stage, strawberry wine was manufactured in 14$^{\circ}$Brix initial sugar content, for 50 hr at 28$^{\circ}C$ using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximun acidity (4.60%) were 1.48% initial acidity and 195.76 rpm in agitation rate for 7.34 day. The fermentation conditions for maximun Hunter color a value were 1.78% initial acidity and 117.63 rpm in agitation rate for 7.35 day. Therefore, optimum acetic acid fermentation conditions were 1.5% initial acidity and 196 rpm in agitation rate for 176 hr using Acetobacter sp. PA97.

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