• Title, Summary, Keyword: acetic acid fermentation

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Manufacturing Process of Acetic Acid Fermentation Using Deteriorated Candy (폐당(廢糖)을 이용(利用)한 초산발효법(醋酸醱酵法))

  • Kim, Hyun-Oh;Lee, Young Soon
    • Journal of Nutrition and Health
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    • v.13 no.2
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    • pp.104-108
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    • 1980
  • The present dissertation intends to examine whether the use of deterirated candies on the market causes the acetic acid fermentation, and upon scrutiny the result is as follows. 1) 0.5% yeast extract as the sourse of nitrogen is added to 25% candy solution; as a result, the condition of alcoholic fermentation of 8.3% alcohol is favorable. 2) 0.5% yeast extract is added to candy solution after alcoholic fermentation; as a result, 0.2% increase of acidity per hour shows an active acetic acid fermentation of final 6.93%. 3) Acetic acid fermentation by the use of deteriorated candy as sugariness material makes possible up to 90% fermentation ratio through submerged aeration process, and shows 0.092% increase of acidity per hour.

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Establishment of Quality Control Standardization for Pomegranate Vinegar (석류식초의 품질 관리 규격 확립)

  • Yae, Myeong-Jai;Lee, Gyeong-Hweon;Nam, Ki-Hyeok;Jang, Se-Young;Woo, Seung-Mi;Jeong, Yong-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.11
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    • pp.1425-1430
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    • 2007
  • This study investigated alcohol and acetic acid fermentation conditions for the quality control of pomegranate vinegar In the alcohol fermentation process, alcohol content was the highest at a pomegranate juice concentration of $16^{\circ}Brix$, but suitable to fruit vinegar standards at a concentration of $12^{\circ}Brix$. In the concentrated pomegranate juice alcohol fermentation free sugars, fructose and glucose were detected at the beginning of fermentation; at day 4 of fermentation only glucose was detected and decreased as time passed. Organic acids were also detected, including oxalic, lactic, acetic, and citric acid, and they did not change greatly during the alcohol fermentation process. In the acetic acid fermentation process, total acidity increased from 1.56% to 5.54%, where acetic acid increased; however, oxalic, lactic, and citric acids changed only slightly. In conclusion, pomegranate vinegar can undergo alcohol and acetic acid fermentation processes using concentrated pomegranate juice of $12^{\circ}Brix$.

Optimization of the Acetic Acid Fermentation Condition of Apple Juice (사과식초 제조를 위한 사과주스의 초산발효 최적화)

  • Kang, Bok-Hee;Shin, Eun-Jeong;Lee, Sang-Han;Lee, Dong-Sun;Hur, Sang-Sun;Shin, Kee-Sun;Kim, Seong-Ho;Son, Seok-Min;Lee, Jin-Man
    • Korean Journal of Food Preservation
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    • v.18 no.6
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    • pp.980-985
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    • 2011
  • This study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice with 3, 5, 7, and 9% initial alcohol content, the maximum acidity after 10-day fermentation was 5.88% when the initial alcohol content was 5%. The acetic-acid fermentation did not proceed normally when the initial alcohol content was 9%. When the initial Brix was $1^{\circ}$, the acidity gradually increased, and the acidity after 12-day acetic-acid fermentation was 4.48%. Above 4% acidity was attained faster when the apple juice concentration was 5 and 10 $^{\circ}Brix$ than when it was 1 and 14 $^{\circ}Brix$. When the initial acidity was 1% or above (0.3, 0.5, 1.0, and 2.0%), the acetic-acid fermentation proceeded normally. The acetic-acid fermentation also proceeded normally when the inoculum sizes were 10 and 15%, and the acidity after eight-day acetic-acid fermentation was 5.60 and 6.05%, respectively. Therefore, the following were considered the optimal acetic-acid fermentation conditions for apple cider vinegar: 5% initial alcohol content, 5 $^{\circ}Brix$ or above apple juice concentration, 1.0% or above initial acidity, and 10% or above inoculum size. Apple cider vinegar with above 5% acidity can be produced within 48 h under the following acetic-acid fermentation conditions: 7% initial alcohol content, about 1% initial acidity, and 10% inoculum volume at $30^{\circ}C$, 30 rpm, and 1.0 vvm, using 14 $^{\circ}Brix$ apple juice in a mini-jar fermentor as a pre-step for industrial-scale adaptation.

Optimization of Fermentation Condition for Onion Vinegar Using Acetobacter orientalis MAK88 (Acetobacter orientalis MAK88 균주를 이용한 양파 식초의 발효 최적화)

  • Lee, Jin-A;Lee, Sulhee;Park, Young-Seo
    • Food Engineering Progress
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    • v.21 no.4
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    • pp.403-408
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    • 2017
  • Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be $28^{\circ}C$. The most appropriate preparation method of onion juice was to heat the onion at $121^{\circ}C$ for 15 min and produce juice with pressure followed by filtering, and then sterilization at $121^{\circ}C$ for 15 min. Prepared onion juice was used for fermentation without dilution.

Optimum Condition for Acetic Acid Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits (매실을 이용한 초산 발효의 최적 조건)

  • 손상수;지원대;정현채
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.4
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    • pp.544-548
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    • 2003
  • To produce acetic acid from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for acetic acid production was 0.9462. Optimum conditions for acetic acid production were involved with 8.76% of alcohol content 26.27$^{\circ}C$ of fermentation temperature and 8.42% of sugar content. Finally, predicted level of acetic acid production at these conditions was 3.23%.

Evaluation of the degree of maturity of Chinese cabbage blades and midribs pretreated with dilute acetic acid solutions during Kimchi fermentation (초산 전처리 배추김치의 발효중 엽신 및 중륵별 김치숙성도 평가)

  • 정대림;이혜준;우순자
    • Korean journal of food and cookery science
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    • v.11 no.1
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    • pp.37-43
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    • 1995
  • Effect of the pretreatment with acetic acid(0.01%, 0.05%, 0.1%) on the fermentation of Chinese cabbage Kimchi, and differences in the degree of maturity between Chinese cabbage blades and midribs were observed. To estimate the degree of maturity, correlation analysis was used with several variables such as pH, titratable acidity, volatile acidity, ascorbic acid content, resazurin test value and pH/acidity ratio. Based on the pH and titratable acidity, the degree of maturity of Chinese cabbage midribs fermented at 10$^{\circ}C$ until the optimum stage of fermentation increased more rapidly than those of the blades. The stage of maturity of Kimchi pretreated with 0.01% acetic acid were slightly prolonged, compared to those pretreated with acetic acid at the higher levels. The pH of Chinese cabbage midribs and blades pretreated with acetic acid was lower than those of control between 2nd and l0th day of fermentation. The volatile acidity of Chinese cabbage midribs and blades increased proportionally with the concentration of acetic acid. The ascorbic acid contents of Chinese cabbage midribs showed higher than those of Chinese cabbage blades. During the fermentation, the higher concentration of acetic acid was used, the less ascorbic acid content was remained. The pH/acidity ratio, volatile acidity, ascorbic acid content and resazurin test value of Chinese cabbage midribs and blades during Kimchi fermentation at 10$^{\circ}C$ showed good correlations with the pH and titratable acidity.

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Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation (2단계 발효에 의한 고산도 사과식초의 품질특성)

  • Sung, Na-Hye;Woo, Seung-Mi;Kwon, Joong-Ho;Yeo, Soo-Hwan;Jeong, Yong-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.6
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    • pp.877-883
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    • 2014
  • This study investigated the manufacturing conditions of apple vinegar with high acetic acid content following fermentation according to alcohol concentration without any nutrients. We compared and analyzed the quality characteristics of high acetic acid fermentation by varying the initial alcohol content (6%, 7%, 8%, and 9%). In the results, it was possible to manufacture high acetic acid vinegar with 12% titratable acidity and an alcohol content of 6% and 7%. Lower initial alcohol content was associated with higher yield due to a shorter lag phase. For quality characteristics of the high acetic acid apple vinegar, pH was 2.91~3.20, titratable acidity was 12.0%, and organic acid consisted of acetic acid, malic acid, critic acid and oxalic acids. Based on the results, high acetic acid apple vinegar was produced using a two stage fermentation process after alcohol fermentation but the further research is needed to reduce the time of fermentation in fed-batch culture for industrial use.

Quality Evaluation of Vinegar Manufactured using Rice and $Rosa$ $rugosa$ Thunb (쌀과 해당화를 이용한 식초제조 및 품질평가)

  • Lee, Jae-Cheol;Han, Woo-Cheul;Lee, Je-Hyuk;Jang, Ki-Hyo
    • Korean Journal of Food Science and Technology
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    • v.44 no.2
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    • pp.202-206
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    • 2012
  • In order to prepare rice vinegar, $takju$ fermentation was performed, using two different compositions; cooked rice supplemented with $Rosa$ $rugosa$ Thunb. (CR-R) and uncooked rice supplemented with $Rosa$ $rugosa$ Thunb. (UR-R). After ethanol fermentation, ethanol contents of $takju$ were adjusted to 6.0%, and then acetic acid fermentation was carried out using $Acetobacter$ $aceti$ at $30^{\circ}C$ with 200 rpm for 9 days. Supplementations of 1% acetic acid to $takju$ prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.

Selection of Mixed Lactic Acid Bacteria for Optimal Sponge Fermentation of Soda Cracker (소다 크레커의 최적 스폰지 발효를 위한 혼합젖산균의 선별)

  • Kim, Sang-Yong;Lee, Byung-Don;Kim, Jung-Min;Lim, Dong-Joon;Kim, Woo-Jung;Oh, Deok-Kun
    • Korean Journal of Food Science and Technology
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    • v.29 no.1
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    • pp.150-155
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    • 1997
  • The twenty strains of Lactobacillus genus were tested for the optimal sponge fermentation of soda cracker. The six strains such as L. brevis, L. delbrueckii, L. fermentum, L. leichmanii, L. plantarum and L. sanfrancisco were selected because these strains did not smell off-flavor and showed the high value of TTA (total titrable acidity) after the fermentation. The selected strains consisted of the five strains of L. brevis, L. delbrueckii, L. fermentum, L. leichmanii and L. plantarum that mainly inhabited soda clacker and L. sanfrancisco that existed in San Francisco bread. The lactic acid bacteria were inoculated to the medium containing 10% wheat flour and then pH, TTA, acetic acid and lactic acid were measured during the sponge fermentation. The four strains of L. brevis, L. delbrueckii, L. fermentum and L. plantarum were used for the mixed lactic acid bacteria of sponge fermentation because the TTAs of L. brevis, L. fermentum and L. plantarum were higher than those of other lactic acid bacteria and L. delbrueckii rapidly produced organic acids and a large amount of acetic acid. Among the combination of L. brevis, L. fermentum, L. delbrueckii and L. plantarum, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum showed the highest TTA, the lowest pH and the largest amount of acetic acid. Therefore, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum were used for optimal sponge fermentation of soda cracker.

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Optimization of the Acetic Acid Fermentation Condition for Preparation of Strawberry Vinegar (딸기식초 제조를 위한 초산발효 조건 최적화)

  • 이기동;김숙경;이진만
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.6
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    • pp.812-817
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    • 2003
  • In the first stage, strawberry wine was manufactured in 14$^{\circ}$Brix initial sugar content, for 50 hr at 28$^{\circ}C$ using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximun acidity (4.60%) were 1.48% initial acidity and 195.76 rpm in agitation rate for 7.34 day. The fermentation conditions for maximun Hunter color a value were 1.78% initial acidity and 117.63 rpm in agitation rate for 7.35 day. Therefore, optimum acetic acid fermentation conditions were 1.5% initial acidity and 196 rpm in agitation rate for 176 hr using Acetobacter sp. PA97.