한국식품저장유통학회지 (Food Science and Preservation)

  • 제21권6호
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  • Pages.903-907
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  • 2014
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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재래 식초에서 초산균의 분리와 발효특성 신속 비교

Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar

  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박혜영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 이충환 (건국대학교 생명공학과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Baek, Seong Yeol (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Park, Hye Young (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Lee, Choong Hwan (Division of Bioscience and Biotechnology, Konkuk University) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
  • 투고 : 2014.09.17
  • 심사 : 2014.11.03
  • 발행 : 2014.12.30
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초록

식초 제조용 종초 선발을 위해 다양한 초산균을 분리한 후, 그들의 발효특성 분석하여 종초 가능성을 검토하였다. 수집된 식초 시료에서 분리된 균주의 16S rRNA 염기서열을 분석한 결과, A. pasteurianus, A. malorum, Ga. entanii, Ga. intermedius, Ga. xylinus로 동정되었다. 식초 제조용 초산균의 발효특성을 분석한 결과, 초산의 과산화능은 모든 시험 균주에서 음성으로 나타나 과산화를 보이지 않았으며, 초산 내성은 Gluconacetobacter 속 균주만 관찰되었다. pH 내성은A. malorum V5-7 균주가 가장 높았다. 식초 품질에 해로운 영향을 주는 섬유질상의 세포외 다당체인 콜로이드 생성 균주는 Ga. intermedius V11-5, Ga. xylinus V8-1 균주로 나타났다. 초산 생성능은 A. malorum V5-7, A. pasteurianus Gam2, Ga. intermedius V11-5에서 가장 높은 산 생성능을 나타내었다. 본 연구에서는 종초용 초산균의 발효 특성 연구를 통해 국내 발효 식초의 품질 향상을 기대한다.

For the selection of a starter for vinegar, six strains of acetic-acid bacteria were isolated from traditional Korean vinegar fermented through the static method. These strains were investigated for their acetic-acid fermentation and identification characteristics. The 16S rRNA sequences of six strains were identified as Acetobacter pasteurianus, A. malorum, Gluconacetobacter entanii, Ga. intermedius, and Ga. xylinus respectively. The overoxidation of acetic acid, acetic-acid and pH tolerances, and acetic-acid production of these strains were investigated. None seemed to have been overoxidized. The Gluconacetobacter genus showed acetic-acid tolerance. Among the acetic-acid bacteria, A. malorum V5-7 exhibited the highest pH tolerance. The Ga. intermedius V11-5 and Ga. xylinus V8-1 strains produced colloids that exopolysaccharides of fiber. The acetic-acid production by isolated acetic-acid bacteria and type strain was a achieved at a shaking culture at $30^{\circ}C$ for 5 days. A. malorum V5-7, A. pasteurianus Gam2, and Ga. intermedius V11-5 exhibited the highest acetic acid production. The study results indicate that appropriate strains of acetic-acid bacteria improved the thraditional Korean vinegar fermented through the static method.

키워드

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  2. Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.674
  3. 전통 식초의 종류와 제조방법에 관한 문헌 연구 vol.49, pp.4, 2014, https://doi.org/10.23093/fsi.2016.49.4.94
  4. 발효 과일식초의 대사체 분석 및 향기 특성 vol.46, pp.4, 2014, https://doi.org/10.4014/mbl.1806.06012
  5. 수확시기 및 원료 조건에 따른 풋귤 식초의 항산화 활성 vol.52, pp.4, 2014, https://doi.org/10.9721/kjfst.2020.52.4.333