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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

  • Received : 2017.09.30
  • Accepted : 2017.11.07
  • Published : 2018.02.28

Abstract

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).

Keywords

whey;whey makgeolli;vinegar;Acetobacter pomorum IWV-03;quality characteristics

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Acknowledgement

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