Food Science and Preservation (한국식품저장유통학회지)
- Volume 3 Issue 2
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- Pages.171-178
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- 1996
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Optimum condition of Acetic acid Fermentation for Persimmon Vinegar Preparation and Quality evaluation of Persimmon Vinegar
감식초 제조를 위한 초산발효 최적 조건 및 감식초의 품질특성
Abstract
This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3