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대추 식초 음료 생산을 위한 대추 추출액 발효 조건 최적화

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

  • 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)
  • 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)
  • 투고 : 2015.09.22
  • 심사 : 2015.10.12
  • 발행 : 2015.12.31

초록

대추 추출물로부터 식초를 생산하기 위한 발효공정의 최적 조건을 연구하였다. 아세트산 세균을 이용한 발효 공정의 조절 변수로 초기 세균수, 에탄올의 농도, 대추 추출물의 농도, 온도, pH를 고려하여 반응 표면 분석법을 통해 분석하였다. FCD 기반의 통계 분석을 통해, 영향이 낮은 것으로 나타난 초기 세균수와 대추 추출물의 농도는 고려요소에서 제거한 다음, 아세트산 생성과 최대 산도를 얻을 수 있는 발효 공정 최적 조건을 탐색하였다. 최대 산도와 최대 아세트산 생성 조건에 대해 각각 $R^2$값이 0.71, 0.78로 나타난 반응 표면 회기식 분석을 통해 7.69% 에탄올을 함유한 25%의 대추 추출물로부터 $21.75^{\circ}C$에서의 아세트산 발효를 통해 52.76 mg/mL의 아세트산을 생산하는 것이 최대 효율 공정으로 예측되었으며 이를 실험을 통해 검증하였다.

과제정보

연구 과제 주관 기관 : 호서대학교

참고문헌

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피인용 문헌

  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