Quality characteristics of whey makgeolli vinegar produced using Acetobacter pomorum IWV-03

유청 막걸리 식초 제조용 Acetobacter pomorum IWV-03 아세트산세균 분리 및 식초의 품질특성

  • Park, Jun-Ki (Department of Food Science and Technology, Sunchon National University) ;
  • Huh, Chang-Ki (Department of Food Science and Technology, Sunchon National University) ;
  • Gim, Do-Woo (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Yu-Jin (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Su-Hwan (Imsil Cheese & Food Research Institute) ;
  • Kwon, Yoon-Kyung (Imsil Cheese & Food Research Institute) ;
  • Bae, Dal (Gwanseong Takju consolidation berewery) ;
  • Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
  • 박준기 (순천대학교 식품공학과) ;
  • 허창기 (순천대학교 식품공학과) ;
  • 김도우 (순천대학교 식품공학과) ;
  • 김유진 (순천대학교 식품공학과) ;
  • 김수환 ((재)임실치즈앤식품연구소) ;
  • 권윤경 ((재)임실치즈앤식품연구소) ;
  • 배달 (관성탁주합동주조장) ;
  • 김용두 (순천대학교 식품공학과)
  • Received : 2017.09.30
  • Accepted : 2017.11.07
  • Published : 2018.02.28


The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).


Supported by : 전라북도


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