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Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits

대추 식초 음료 생산을 위한 대추 추출액 발효 조건 최적화

  • Received : 2015.09.22
  • Accepted : 2015.10.12
  • Published : 2015.12.31

Abstract

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 ($R^2$) 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 $21.75^{\circ}C$ with 7.69% alcohol content.

Keywords

jujube;optimization;acetic acid;fermentation;response surface methodology

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Cited by

  1. Profiling of flavonoid glycosides in fruits and leaves of jujube (Zizyphus jujuba var. inermis (Bunge) Rehder) using UPLC-DAD-QTOF/MS vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.1004

Acknowledgement

Supported by : 호서대학교