Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods

전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성

  • 임은정 ((재)발효미생물산업진흥원) ;
  • 조승화 ((재)발효미생물산업진흥원) ;
  • 이은실 ((재)발효미생물산업진흥원) ;
  • 박해석 ((재)발효미생물산업진흥원) ;
  • 류명선 (전북대학교 자연과학대학 생명과학과) ;
  • 엄태붕 (전북대학교 자연과학대학 생명과학과) ;
  • 김현영 (순창군 장류사업소) ;
  • 조성호 ((재)발효미생물산업진흥원)
  • Received : 2014.09.22
  • Accepted : 2015.01.14
  • Published : 2015.02.28
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Abstract

To raise the added value of the fruits of Cudrania tricuspidata, Cudrania tricuspidata vinegar was produced and examined for its fermentation conditions. Forty nine acetic acid bacteria with resistance against acetic acid, ethanol, and sulfide as high acetic acid producers were isolated from fermented foods and identified as Acetobacter indonesiensis, A. cerevisiae, A. orientalis, A. tropicalis, A. fabarum, A. pasteurianus, and A. syzygii based on the results of the analysis of the 16S rRNA gene sequences. Among them, two GRAS strains, A. pasteurianus SCMA5 and SCMA6, were finally selected for the production of acetic acid. Optimal vinegar productions were obtained from the medium containing 40% (v/v) fruit juice of Cudrania tricuspidata and 5% (v/v) ethanol at $25^{\circ}C$ for 72 hr. The sensory panel preferred the vinegar fermented with the SCMA06 to that with the SCM05 strain. The radical scavenger capacity of DPPH was 53% higher than that of the control in the vinegar fermented with the SCMA06 strain. The ${\alpha}$-glucosidase inhibitor activity as an index of the antidiabetic drug showed 91% inhibition, which is higher than that of acabose. This study will be helpful for the scale-up production of vinegar with the fruit of Cudrania tricuspidata.

꾸지뽕 열매의 부가가치를 증대하기 위해 꾸지뽕 발효식초를 제조하고 그의 발효조건을 확립하였다. 전통발효식품으로부터 초산내성, 초산 고생산능, ethanol 내성 및 아황산 내성이 우수한 49종의 초산 균주를 분리하였고, 16S rRNA 유전자 염기서열의 해독 결과, Acetobacter indonesiensis, A. cerevisiae, A. orientalis, A. tropicalis, A. fabarum, A. pasteurianus 및 A. syzygii으로 동정되었다. 이들 중 GRAS 균주인 A. pasteurianus SCMA5와 SCMA6를 발효 균주로 최종 선정하였다. 최적 발효는 꾸지뽕 열매 함량이 40%(v/v)인 즙액과 5%(v/v) ethanol을 첨가하여 $25^{\circ}C$에서 72시간 발효가 가장 적절하였다. 관능평가 결과, SCMA06 균주를 적용한 발효액의 선호도가 SCMA05 균주를 적용한 발효액보다 높았다. SCMA06 균주를 사용한 발효식초에서 항산화 능력을 측정하는 DPPH 라디컬 소거활성의 경우 대조구에 비해 $53.02{\pm}0.78%$이상 높게 나타났고, 항당뇨 능력을 측정하는 AGI활성은 발효 72시간에 $91.40{\pm}2.43%$ 저해능을 보여 시판중인 acarbose보다 활성이 높았다. 이번 연구는 꾸지뽕 열매를 활용한 발효식초 제조를 위한 산업화 연구에 기여할 수 있을 것이다.

Keywords

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