• Title, Summary, Keyword: acetic acid fermentation

Search Result 567, Processing Time 0.037 seconds

Changes in the Components of Acetic Acid Fermentation of Brown Rice Using Raw Starch Digesting Enzyme (생전분 분해효소를 이용한 현미의 초산발효조건에 따른 성분변화)

  • 신진숙;정용진
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.32 no.3
    • /
    • pp.381-387
    • /
    • 2003
  • This study was performed to establish the fermentation method of non-steamed brown rice vinegar using starch saccharifing enzyme. During vinegar fermentation, initial pH had increased in the higher concentration of alcohol and acetic acid. Final pH was gradually changed to pH 2.90~3.44 from 3.44~4.06. The higher total acidity of brown rice vinegar resulted from the higher alcohol concentration. The total acidity was slightly dropped after gradually increasing from the starting of fermentation. Initial pH was decreased from 3.67 to 3.16. The total acidity was gradually increased from the first day of fermentation with 1.02, it was 1.54 on the second day after fermentation and there was a tendency to decreased after the highest values with 6.53 fermentation for 12 days. In organic acid composition, oxalic, malic, acetic, citric, and succinic acid were detected. The total free amino acid was decreased to 1,121 mg%. The major amino acids were ${\gamma}$ -aminobutyric acid, $\alpha$-aminoadipic acid and alanine, and ${\gamma}$-aminobutyric acid was the highest (539 mg%). The mineral contents such as P and K was high in sample and followed by Mg, Na, Ca.

Isolation and Characterization of Acetic Acid Bacteria for Producing "Makgeolli Seed-Vinegar" (막걸리 종초 제조에 적합한 초산균의 분리 및 발효특성)

  • Lee, Hye-Bin;Oh, Hyeonhwa;Jeong, Do-Youn;Jun, Hyun-Il;Song, Geun-Seoup;Kim, Young-Soo
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.46 no.10
    • /
    • pp.1216-1224
    • /
    • 2017
  • Acetic acid bacteria strains were isolated from commercial natural vinegar. Ten isolated strains were identified using 16S rRNA gene sequencing data after evaluating the ethanol- and sulfur-tolerance. Eight of the strains isolated were identified as Acetobacter pasteurianus. A. pasteurianus JAC002, JAC005, and JAC008 strains, which showed a high ethanol tolerance, were selected for making "Makgeolli seed-vinegar". Rice wine vinegars were manufactured with the selected strains through fermentation, and their physicochemical properties and antimicrobial activities were evaluated. A. pasteurianus JAC002 strain showed the highest oxidation ability to acetic acid from ethanol on the twentieth day of fermentation, resulting in 4.21% total acidity, 3,791.77 mg% acetic acid content, and 2,931.78 mg% ethanol consumption content. Rice wine vinegar manufactured with the A. pasteurianus JAC002 strain showed increased antimicrobial activities against Staphylococcus aureus (KACC1927) and Escherichia coli (KACC10115). As a result, A. pasteurianus JAC002 strain was found to be the most suitable strain for "Makgeolli seed-vinegar".

Changes in the Components of Persimmon Vinegars by Two Stages Fermentation (I) (2단계 발효에 의한 감식초의 성분 변화 (I))

  • 정용진;서지형;박난영;신승렬;김광수
    • Korean Journal of Food Preservation
    • /
    • v.6 no.2
    • /
    • pp.228-232
    • /
    • 1999
  • Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.

  • PDF

Isolation of A Bacterial Strain for Fermentation of Omija Vinegar (오미자 식초 제조를 위한 식초산균 분리 및 동정)

  • Lim Yong-Suk;Sul Ill-Whan
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.14 no.5
    • /
    • pp.508-512
    • /
    • 2004
  • In other to produce vinegar using Schizandra chinensis Ballon(omija), acetic acid bacteria(AAB) were selected from several conventional vinegars, and total 30 acetic acid bacterial strains were isolated. Among the isolated strains, a strain was selected from medium containing omija juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. C5-1b. Optimum conditions for acetic acid production of Acetabacter sp. C5-1b were involved with 30t: of fermentation temperature and shaking culture. The acidity of culture medium was reached to 5.3% after 8 days shaking cultivation at 30℃.

  • PDF

Wort Fermentation by Leuconostoc citreum Originated from Kimchi and Sensory Properties of Fermented Wort

  • Delgerzaya, Purev;Shin, Jin-Yeong;Kim, Kwang-Ok;Park, Jin-Byung
    • Food Science and Biotechnology
    • /
    • v.18 no.5
    • /
    • pp.1083-1090
    • /
    • 2009
  • Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

Optimization of Fermentation Process for Acetic Acid Production (초산 생성을 위한 발효공정의 최적화)

  • Shin, Jin-A;Oh, Nam-Soon
    • Food Engineering Progress
    • /
    • v.14 no.3
    • /
    • pp.217-221
    • /
    • 2010
  • Various conditions of acetic acid fermentation by Acetobacter aceti B20 strain were investigated and evaluated to optimize the fermentative production of acetic acid. The effects of the initial ethanol concentration on growth and acid productivity in a flask and fermentor were also studied. The growth of A. aceti B20 strain was inhibited as the concentration of ethanol increased. However, the highest total acidity and fermentation yield were 5.34% and 56.1%, respectively when the initial concentration of ethanol was 7% in the batch fermentation. Although the concentration of initial glucose influenced the growth rate of B20 strain, it did not influence the total acidity in the flask culture. When the agitation speed increased, the growth, total acidity and fermentation yield were all improved. In fed-batch fermentation, total acidities and fermentation yields were 7.14-8.76% and 39.1-53.0%, respectively, and their values mostly depended on the feeding methods.

Study of the Physicochemical Properties of Nuruk Salts Made from Different Traditional Nuruk (전통누룩을 이용한 누룩소금의 이화학적 특성 연구)

  • Jung, Kyung-Sun;Cheong, Chul
    • Journal of the Korea Academia-Industrial cooperation Society
    • /
    • v.20 no.2
    • /
    • pp.535-542
    • /
    • 2019
  • The purpose of this study was to obtain basic data necessary for making a nuruk salt by comparing and analyzing the ingredients of various nuruk salts, and to select a nuruk salt that meets the users' needs. We selected the types of nuruk as the ihwaguk, miinguk, baekguk, and koji to identify the characteristics of the nuruk, and then analyzed the chemical characteristics after manufacturing the nuruk salts under the same conditions of fermentation, such as material ratio and temperature. In the manufacture of nuruk salt, the pH level dropped from 6.2~6.5 before fermentation to 6.1~6.2 three days after fermentation. The Acidity increased from 0.16~0.18 before fermentation to 0.22~0.25 after fermentation and there was no difference between the nuruk. The sugar content has risen since fermentation, and nuruk salt made by koji showed the largest increase in the sugar content. The salinity of the nuruk salt was raised to 37~44 after fermentation from 30~32 before fermentation and indicated largest increase in nuruk salt made by koji. Organic acids of nuruk salt were detected in the order of acetic acid, oxalic acid, malic acid, lactic acid, and citric acid. The oxalic acid of the baekguk salt was found to be 0.77 mg/mL, 2.3 times more of the koji, and the succinic acid was also found to be the highest with 1.19 mg/mL. Malic acid, lactic acid, acetic acid, and citric acid were found to have the highest amount of koji salt at 0.29 mg/mL, 1.48 mg/mL, and 0.12mg/mL, respectively, making it a better taste to be soft than other nuruk salt.

Flavor Components of Acetic Fermented Onion Extracts (초산 발효과정 중 양파착즙액 휘발성 향기성분 변화)

  • Jeong, Eun-Jeong;Cha, Yong-Jun
    • The Korean Journal of Food And Nutrition
    • /
    • v.30 no.4
    • /
    • pp.788-795
    • /
    • 2017
  • This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

A study on the Development of Grape Vinegar Added Drink Grape Vinegar (포도 식초 첨가 건강음료 개발)

  • 최남순;박홍주;전혜경;김미정
    • The Korean Journal of Community Living Science
    • /
    • v.13 no.3
    • /
    • pp.27-37
    • /
    • 2002
  • To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

  • PDF

Changes in Taste Compounds during Onion Vinegar Fermentation (양파초 발효과정 중의 정미성분 변화)

  • Jeong, Eun-Jeong;Cha, Yong-Jun
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.45 no.2
    • /
    • pp.298-305
    • /
    • 2016
  • Prior research has attempted to develop a method for fermentation of onion vinegar to satisfy customer quality standard. Onion wine (OW) and onion vinegar (OV) were produced by alcoholic and acetic fermentation of onion extracts (OE) using Saccharomyces cerevisiae and Acetobacter pasteurianus, and their taste compounds (non-volatile organic acids, non-protein N compounds, and free sugars) were determined. Main components of non-volatile organic acids were malic acid (50.1%) and citric acid (26.9%) in OE, whereas malic acid (28.1%), acetic acid (20.8%), lactic acid (20.1%), citric acid (13.3%), and succinic acid (12.0%) were detected in OW. Total concentrations of non-volatile organic acids in OV were 4,612.0 mg/100 g, which was 3.9 and 2.3 times higher than those of OE and OW, respectively. Non-volatile organic acids except malonic acid and acetic acid were reduced during acetic fermentation. Non-protein N compounds increased 4.23-fold ($41,526.8{\mu}g/100g$) during alcohol fermentation, and urea content was the highest of non-protein N compounds at $33,816{\mu}g/100g$. The reduced values in OV might be used as a nutritious element of Acetobacter pasteurianus. Free sugars (glucose, fructose, and sucrose) were detected in OE, whereas only fructose was absent in OW and OV.