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

  • Jo, Youngje (Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University) ;
  • Han, Jung Woo (Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University) ;
  • Min, Dul-Lae (Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University) ;
  • Lee, Young Eun (Research & Development Center, Dongwon F&B) ;
  • Choi, Young-Jin (Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University) ;
  • Lim, Seokwon (Department of Food Science and Technology & The Research Institute for Basic Sciences, Hoseo University)
  • 조영제 (서울대학교 농업생명과학대학 농생명공학부 및 농업생물신소재연구소) ;
  • 민들레 (서울대학교 농업생명과학대학 농생명공학부 및 농업생물신소재연구소) ;
  • 한정우 (서울대학교 농업생명과학대학 농생명공학부 및 농업생물신소재연구소) ;
  • 이영은 (동원F&B 식품과학연구원) ;
  • 최영진 (서울대학교 농업생명과학대학 농생명공학부 및 농업생물신소재연구소) ;
  • 임석원 (호서대학교 식품공학과 & 기초과학연구소)
  • Received : 2015.09.22
  • Accepted : 2015.10.12
  • Published : 2015.12.31


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.


Supported by : 호서대학교


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