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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon)

오미자를 이용한 식초발효 및 품질특성

  • Mo, Hye-Won (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Jung, Young-Hee (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Jeong, Ji-Suk (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Choi, Kyoung-Ho (Dept. of Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) ;
  • Choi, Sang-Won (Dept. of Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) ;
  • Park, Chan-Sung (Dept. of Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) ;
  • Choi, Mi-Ae (Dept. of Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) ;
  • Kim, Mi-Lim (Dept. of Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) ;
  • Kim, Mi-Sa (Mungyeong Agricultural Tural Technology Center)
  • 모혜원 (대구가톨릭대학교 식품영양학과) ;
  • 정영희 (대구가톨릭대학교 식품영양학과) ;
  • 정지숙 (대구가톨릭대학교 식품영양학과) ;
  • 최경호 (대구한의대학교 한방식품조리영양학부) ;
  • 최상원 (대구한의대학교 한방식품조리영양학부) ;
  • 박찬성 (대구한의대학교 한방식품조리영양학부) ;
  • 최미애 (대구한의대학교 한방식품조리영양학부) ;
  • 김미림 (대구한의대학교 한방식품조리영양학부) ;
  • 김미자 (문경시농업기술센터 소득개발과)
  • Received : 2012.10.29
  • Accepted : 2013.01.07
  • Published : 2013.03.31
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Abstract

This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.

본 연구는 건조 오미자 추출액을 이용하여 오미자 식초를 발효하였다. 산패한 오미자 와인에서 식초산균 OV1과 OV2를 분리하고 분리균의 식초산 생성능력을 비교하였다. 분리균 OV1은 알코올농도 8%까지 발효 가능하였으며, 알코올 농도 6%의 오미자 와인으로부터 산도 5.21%의 식초를 발효하였다. 발효 오미자 식초는 시판 중인 타 식초에 비하여 관능성이 보다 우수한 것으로 평가되었다. 오미자 와인 및 식초의 항균력을 paper disc법으로 검정한 결과 식초는 4종의 검정균(B. subtilis, S. aureus, E. coli 및 P. fluorescens)에 대하여 직경 9.5~17.00 mm의 clear zone을 형성한 반면에 오미자 와인은 S. aureus와 P. fluorescens에 대해서만 clear zone을 생성하였고 clear zone의 직경 또한 9.5 mm 이하로 추출물과 비슷하였다. 오미자 와인 및 오미자 식초의 DPPH free radical 소거능은 오미자 와인(80배수)이 70.25%로 발효 전 추출액에 비하여 약 1.6배 증가하였으나 오미자 식초는 추출액과 비슷한 수준이었으며, 아질산염 소거능 또한 와인에서 높고 식초에서 낮아지는 경향을 나타내었다. 이상의 결과로부터 보당한 건조 오미자 추출액을 사용하여 기호성과 기능성을 갖춘 고품질의 식초를 제조할 수 있는 것으로 판단된다.

Keywords

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