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Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar

흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교

  • Lee, Gyeong-Eun (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, So-Mang (Department of Food Science and Technology, Sunchon National University) ;
  • Huh, Chang-Ki (Imsil Institute of Cheese Science) ;
  • Cho, In-Kyung (Department of Food and Nutrition, Nambu University) ;
  • Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
  • Received : 2015.03.05
  • Accepted : 2015.04.27
  • Published : 2015.06.30

Abstract

This study was carried out to investigate the quality characteristics and identification of acetic acid bacteria for black waxy rice vinegar. Eight (8) strains of acetic acid bacteria were isolated for the production of acetic acid and their acidities were then compared with commercial acetic acid bacteria. Among them, F1, H4, and two types of commercial bacteria (four best strains by vinegar zymogen) were selected. After analyzing the 16S rRNA sequence, both F1 and H4 strains were identified as acetobacter genus. Therefore, the F-1 and H-4 strains were named as Acetobacter sp. F-1 and Acetobacter sp. H-4, respectively. Acidity of black waxy rice vinegar during fermentation was steadily increased up to 16 days and the acidity was then constant. Total acidity content was higher when used FV-1 strain. In the results of Hunter's color value of black waxy vinegar, L value was at 75.01 to 80.11, while (+a) value was at 3.34 to 3.92, and (+b) value was at 12.84 to 18.09. The major organic acid of the black waxy vinegar was acetic acid. The total organic acid content was high when used H-4, F-1, C-2 and C-1 strains. The total free amino acid content of the black waxy vinegar by strain was the highest (351.43 mg%) of F-1 vinegar strain, and the lowest (247.74 mg%) of C-2 vinegar strain. A sensory evaluation of black waxy vinegar indicated that F-1 vinegar strain was better than the other samples in aspect of flavor, color, and overall preference.

Acknowledgement

Supported by : 농촌진흥청, 전라남도농업기술원

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