• Title, Summary, Keyword: acetic acid fermentation

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Condition of Acetic Acid Fermentation and Effect of Oligosaccharide Addition on Kiwi Vinegar (참다래 식초 초산발효조건 및 올리고당 첨가의 영향)

  • Woo, Seung-Mi;Kim, Ok-Mi;Choi, In-Wook;Kim, Yun-Sook;Choi, Hee-Don;Jeong, Yong-Jin
    • Korean Journal of Food Preservation
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    • v.14 no.1
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    • pp.100-104
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    • 2007
  • This study was designed to investigate quality characteristics and conditions of acetic acid fermentation of kiwi vinegar following addition of oligosaccharide. During the acid fermentation alcohol concentration and total acidity were shown to be 6% and 1.0%, respectively, with the highest acetic acid yield. Acetic acid fermentation of kiwi following addition of oligosaccharide showed the highest acetic acid yield with 15% oligosaccharide. Free forms of sugars in kiwi vinegar were detected to be fructose, glucose and maltose. Organic acid of kiwi vinegar were malic, lactic, acetic, citric and succinic acid. Total content of organic acid was shown to be the highest with 15% oligosaccharide. Mineral content was shown to be lower when oligosaccharide amount was increased. In conclusion, oligosaccharide addition has an insignificant effect on acetic acid fermentation of kiwi, and was evaluated to be suitable at 15%.

Acetic Acid Fermentation by Acetobacter sp. SK-7 using Maesil Juice (Acetobacter sp. SK-7에 의한 매실식초 발효)

  • Kim, Mi-Hyang;Choi, Ung-Kyu
    • Journal of the Korean Society of Food Culture
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    • v.21 no.4
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    • pp.420-425
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    • 2006
  • This study was conducted to produce vinegar using maesil. Acetic acid bacteria was 20 strains isolated from several conventional vinegars. Among the isolates, a strain showed highest acetic acid productivity was selected and identified as Acetobacter sp. SK-7. The optimum medium of acetic acid production by Acetobacter sp. SK-7 was 30% of maesil juice, 4% of ethanol, and 2% of starting acidity and 0.2% of glucose. Optomum condition for the high yield of acetic acid was in the shaking culture at 30$^{\cire}$. The acidity of culture medium was reached to 7.1% after 12 days fermentation. Organic acid was identify 6 kinds containing acetic acid. The total content was 7,068.7 mg% after 12 days and malic acid slowly decreased and acetaic and citirc acid gradationally increased according to fermentation

Effect of Acetic Acid on Xylitol Fermentation by Candiac parapsilosis (Candida parapsilosis에 의한 Xylitol 발효시 Acetic acid가 미치는 영향)

  • Kim, Sang-Yong;Yoon, Sang-Hyun;Kim, Jung-Min;Oh, Deok-Kun
    • Korean Journal of Food Science and Technology
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    • v.28 no.4
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    • pp.756-761
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    • 1996
  • Influence of acetic acid on xylitol production from xylose using Candida parapsilosis KFCC 10875 was investigated at the different concentrations of acetic acid. Acetic acid was totally consumed below 1.0 g/l of its concentration, whereas partially consumed above 3.0 g/l and remained in the medium during xylitol fermentation. Cell growth, xylose consumption, and xylitol production decreased when acetic acid concentration was increased. Specific growth rate of cell and specific consumption rate of xylose also decreased with increasing the concentration of acetic acid. However, the xylitol yield from xylose and specific production rate of xylitol were maximum at 1.0 g/l of acetic acid. The inhibitory effect of acetic acid on xylitol fermentation increased when pH was decreased.

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The quality Comparison of Uncleaned Rice Vinegar by Two Stages Fermentation with Commercial Uncleaned Rice Vinegar (2단계 발효에 의한 현미식초와 시판현미식초의 품질 비교)

  • 정용진;서지형;정소형;신승렬;김광수
    • Korean Journal of Food Preservation
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    • v.5 no.4
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    • pp.374-379
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    • 1998
  • A vinegar was prepared from uncleaned rice by two step fermentation, alcohol fermentation followed by acetic acid fermentation. The contents of alcohol reached to 10.8% during the alcohol fermentation of uncleaned rice with nuruk, and acidity reached to 5.78% during the acetic acid fermentation. Acidity and pH of vinegar of two step fermentation were higher than those of commercial vinegars. 'L' value(Light) of the vinegar was lower, 'a' and 'b' value were higher than those of commercial vinegars. The contents of acetic acid, malic acid, citirc acid and tartaric acid were hish in organic acid of vinegars. The content of each ofganic acid in vinegars was remarkably different. The content of free amino acids was 2199.7${\mu}\ell$/ml in the vinegar produced by two step fermentation which is higher than that of others.

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Characteristics of Peach Vinegar by Parallel Complex Fermentation (복숭아 식초의 병행복발효 특성)

  • 조재욱;김임수;김미경;이윤경;김순동
    • Korean Journal of Food Preservation
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    • v.7 no.1
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    • pp.89-93
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    • 2000
  • The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

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Monitoring on Alcohol and Acetic acid Fermentation Properties of Muskmelon (참외의 알콜 및 초산발효 특성 모니터링)

  • Lee, Gee-Dong;Kwon, Seung-Hyek;Lee, Myung-Hee;Kim, Suk-Kyung;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.34 no.1
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    • pp.30-36
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    • 2002
  • To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.

Production of Weak Acid by Anaerobic Fermentation of Soil and Antifungal Effect

  • Kim, Hong-Lim;Jung, Bong-Nam;Sohn, Bo-Kyoon
    • Journal of Microbiology and Biotechnology
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    • v.17 no.4
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    • pp.691-694
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    • 2007
  • Acetic acid and butyric acid were produced by the anaerobic fermentation of soil mixed with wheat or rice bran. The concentration of acetic acid produced in the wheat and rice bran-treated soil was 31.2mM and 8mM, respectively, whereas the concentration of butyric acid in the wheat and rice bran-treated soil was 25.0mM and 8mM, respectively. The minimal fungicidal concentration (MFC) for all the fungal strains was 40-60mM acetic acid, 20-40mM butyric acid, and 40-60mM mixture of acetic acid: butyric acid (1:1, v/v). Consequently, the efficacy of mixing wheat-bran with soil to control soil diseases was demonstrated.

Enhanced Antioxidant Activity of Berry Juice through Acetic Acid Bacteria Fermentation (초산균 발효에 의한 베리 농축액의 항산화 활성 증진 효과)

  • Park, Joong-Hee;Kwon, Hun-Joo;Kwon, Deok-Ho;Park, Jae-Bum;Nam, Hee-Sop;Lee, Do Yup;Kim, Myoung-Dong;Ha, Suk-Jin
    • KSBB Journal
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    • v.32 no.3
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    • pp.238-244
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    • 2017
  • Antioxidant activities of blackberry juice and aronia juice were enhanced when fermentation was performed by acetic acid bacteria. Acetobacter pasteurianus exhibited 19.84% improvement of antioxidant activity (from $198.12{\pm}2.03$ to $237.42{\pm}7.32{\mu}mol\;TE/g$) after 12 h fermentation of blackberry juice among four acetic acid bacteria. And A. pasteurianus sub sp. Pasteurianus exhibited 9.62% improvement of antioxidant activity (from $204.25{\pm}3.98$ to $223.89{\pm}5.52{\mu}mol\;TE/g$) after 12 h fermentation of aronia juice. Metabolites of blackberry juice were analyzed to investigate the enhancement of antioxidant activity before and after fermentation. As results, Quercetin 7-(rhamnosylglucoside), nicotinic acid adenine dinucleotide, and quercetin 3-O-(6"-acetyl-glucoside) were significantly increased after fermentation by A. pasteurianus.

Increased Production of Recombinant Protein by Escherichia coli Deficient in Acetic Acid Formation

  • Koo, Tae-Young;Park, Tai-Hyun
    • Journal of Microbiology and Biotechnology
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    • v.9 no.6
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    • pp.789-793
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    • 1999
  • The effect of acetic acid formation deficiency on recombinant E. coli fermentation was investigated using a mutant strain deficient in acetic acid formation. A mutant strain which does not grow under anaerobic conditions was isolated. The acetic acid production in this strain was negligible in aerobic batch fermentation. The cloned-gene expression in the mutant strain was higher than the wild-type strain. Fed-batch fermentations with controlled specific growth rates were carried out in order to compare the cloned-gene expression between the wild-type and the mutant strains. The expression decreased along with the specific growth rate in both strains. The cloned-gene expression in the mutant strain was 60% higher than in the wild-type strain at the same specific growth rate.

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Dyeing Characteristics of Fermented Caesalpinia Sappan L. Wood Extract with Chitosan-Acetic Acid Solution and Illite Powder (발효 소목 추출물의 키토산초산 용액과 일라이트 분말에 의한 염색 특성)

  • Park, Youngmi
    • Textile Coloration and Finishing
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    • v.31 no.4
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    • pp.268-275
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    • 2019
  • In this study, silk fabrics was dyed with sappan wood extracts fermented for 5 and 15 days, respectively, and then the dyeability, durability and the functionality of the dyed silk were investigated. Before dyeing, the silk was pretreated with chitosan-acetic acid solution or chitosan acetic acid and illite blend solution. Thereafter, UV-Visible transmittance, color, fastness, antimicrobial activity, and the FIR emissivity were analyzed. As a result, the K/S value was higher in the samples that were not pre-treated or fermented. Regardless of fermentation, the lightfastness was not significantly different. The color fastness to washing was slightly better when the samples were pretreated with chitosan-acetic acid and illite, and then dyed with extracts fermented 5 days. In addition, all samples showed high antimicrobial activity of 99.9%, regardless of the fermentation. Far-infrared emissivity was confirmed to be slightly increased by the illite and chitosan-acetic acid solution treatment compared to the untreated sample.