• 제목, 요약, 키워드: acetic acid fermentation

검색결과 566건 처리시간 0.037초

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

  • 우승미;김옥미;최인욱;김윤숙;최희돈;정용진
    • 한국식품저장유통학회지
    • /
    • v.14 no.1
    • /
    • pp.100-104
    • /
    • 2007
  • 본 연구에서는 참다래 식초 개발을 위하여 초산발효 조건 및 올리고당 첨가에 따른 품질 특성을 조사하였다. 그 결과 초기알코올 농도 6%, 초기산도 1%에서 7일 동안 발효시켰을 때 총산이 가장 높게 나타났다. 올리고당 첨가에 따른 영향에서 총산은 올리고당 15% 첨가구에서 5.03%로 가장 높게 나타내었다. 참다래 식초의 유리당은 fructose, glucose 및 maltose가 확인되었으며 총 유리당은 올리고당 첨가량이 많을수록 높게 나타났다. 유기산은malic, lactic, acetic, citric 및 succinic acid가 확인되었으며 총 유기산 함량은 올리고당 15% 첨가구에서 가장 높게 나타났다. 올리고당 첨가량에 따른 무기질 함량은 올리고당 첨가량이 높을수록 무기질함량이 조금씩 감소하는 것으로 나타났다. 이상의 결과 올리고당 첨가는 참다래 초산발효에 미치는 영향은 크지 않았으며 단맛을 고려할 때 약 15% 첨가가 적당한 수준으로 나타났다.

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

  • 김미향;최웅규
    • 한국식생활문화학회지
    • /
    • v.21 no.4
    • /
    • pp.420-425
    • /
    • 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

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

  • 김상용;윤상현;김정민;오덕근
    • 한국식품과학회지
    • /
    • v.28 no.4
    • /
    • pp.756-761
    • /
    • 1996
  • Candida parapsilosis KFCC 10875를 사용하여 acetic acid가 xylitol 생산에 미치는 영향을 조사하였다. 초기 acetic acid농도가 1.0 g/l까지는 acetic acid가 발효과정 중에 모두 소모되나, 3.0 g/l 이상의 농도에서는 일부만 소모되고 배지중의 존재하여 xylitol 발효에 영향을 주었다. 균체의 성장, xylose소비와 xylitol 생산은 acetic acid농도가 증가함에 따라서 감소하였다. 비 균체 증식속도와 비 기질 소비속도도 acetic acid가 증가할수록 감소하였다. 그러나, xylose에서 xylitol로의 전환수율과 비 생산속도는 acetic acid 농도가 1.0 g/l일 때까지는 최대값을 보여주었다. 그 이상의 acetic acid 농도에서는 xylitol의 전환수율과 비 생산속도가 감소하였다. Xylose로부터 xylitol 발효시 acetic acid의 저해정도는 pH에 영향을 받아 낮은 pH에서 균체의 증식, xylose의 소비 및 xylitol의 생성이 더 저해되었다.

  • PDF

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

  • 정용진;서지형;정소형;신승렬;김광수
    • 한국식품저장유통학회지
    • /
    • v.5 no.4
    • /
    • pp.374-379
    • /
    • 1998
  • 알콜발효 및 초산발효의 2단계 발효에 의해 현미식초를 제조하였을 때 1단계 알콜발효의 알콜 함량은 10.8%이었고, 2단계 초산발효의 총산함량은 5.78%이었다. 2단계 발효 현미식초의 산도와 pH는 시판 현미식초에 비해 높았고, 색도 중 명도는 4개사의 제품보다 낮았고, 적색도와 황색도는 반대현상이다. 유기산의 함량은 acetic acid 이외에 malic, citric acid, tartaric acid의 함량이 높았으며, 각 유기산의 함량은 제품에 따라 상당한 차이가 있었다. 2단계 발효식초의 총 유리아미노산 함량은 2199.7${\mu}\ell$/ml이었으며, 시판 4개사의 제품보다 뚜렷하게 높았다.

  • PDF

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

  • 조재욱;김임수;김미경;이윤경;김순동
    • 한국식품저장유통학회지
    • /
    • v.7 no.1
    • /
    • pp.89-93
    • /
    • 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.

  • PDF

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

  • 이기동;권승혁;이명희;김숙경;권중호
    • 한국식품과학회지
    • /
    • v.34 no.1
    • /
    • pp.30-36
    • /
    • 2002
  • 과잉 생산되는 참외를 효율적으로 이용하기 위하여 2단계로 알콜 및 초산 발효에 의해 천연양조 식초를 제조하였다. 참외를 이용한 알콜발효에서 알콜함량은 초기 당함량 $17.83^{\circ}Brix$ 및 82.65 h의 발효건조에서 최대치(7.47%)를 나타내었다. 산함량은 초기 당함량 $12.17^{\circ}Brix$ 및 60.56 h의 발효 시간에서 최소치(0.46%)를 나타내었으며, 잔당 함량은 초기당함량 $10.02^{\circ}Brix$ 및 105.61 h의 발효시간에서 4.49%로 가장 낮았다. 초산발효에서 잔류알콜 함량은 교반속도 200 rpm 및 발효시간 150 h에서 0.03%로 최소치를 나타내었으며, 산도는 교반속도 200 rpm 및 발효시간 250 h 동안 발효시킨 경우 5.27%로 최대치를 나타내었다.

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
    • /
    • v.17 no.4
    • /
    • pp.691-694
    • /
    • 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.

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

  • 박중희;권훈주;권덕호;박재범;남희섭;이도엽;김명동;하석진
    • KSBB Journal
    • /
    • v.32 no.3
    • /
    • pp.238-244
    • /
    • 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
    • /
    • v.9 no.6
    • /
    • pp.789-793
    • /
    • 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.

  • PDF

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

  • 박영미
    • 한국염색가공학회지
    • /
    • v.31 no.4
    • /
    • pp.268-275
    • /
    • 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.