Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Optimum Condition for Acetic Acid Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits

매실을 이용한 초산 발효의 최적 조건

  • 손상수 (영남대학교 식품가공학과) ;
  • 지원대 (영남대학교 식품가공학과) ;
  • 정현채 (영남대학교 식품가공학과)
  • Published : 2003.06.01
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Abstract

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%.

매실을 사용하여 초산을 생산하기 위하여 알콜 농도, 발효온도, 당 농도의 3변수와 5수준의 fractional factorial design에 의하여 RSM computer program을 사용하여 최적 발효조건을 조사하였다. 초산함량에 대한 회귀분석결과, $R^2$는 0.9462로 높게 나타났다. 알콜 농도 8.76%, 발효 온도 26.27$^{\circ}C$, 당농도 8.42%에서 발효하는 것이 초산 생성을 위하여 가장 양호하였으며, 이 조건에서의 초산 생성 예상치는 3.23%이었다.

Keywords

References

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