Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria

초산균 종류에 따른 무독화 옻식초의 품질 특성

  • Baek, Seong Yeol (Department of Agro-food Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Ji-Seon (Department of Agro-food Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Mun, Ji-Young (Department of Agro-food Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Lee, Choong Hwan (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Park, Yoo Kyoung (Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyunghee University) ;
  • Yeo, Soo-Hwan (Department of Agro-food Resources, National Institute of Agricultural Science, Rural Development Administration)
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김지선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 문지영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이충환 (건국대학교 생명공학과) ;
  • 박유경 (경희대학교 동서의학대학원 의학영양학과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2016.04.19
  • Accepted : 2016.06.03
  • Published : 2016.06.30
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Abstract

To investigate the effect of different acetic acid bacteria on qualities of detoxified Rhus verniciflua vinegar (DRV), different DRVs were produced by using three acetic acid bacterial strains including Acetobacter pasteurianus KACC16934 (AP), Acetobacter malorum V5-7 (AM), and Gluconoacetobacter entanii RDAF-S (GE). Little difference in pH (2.87~2.90) or titratable acidity (5.33~5.68%) was observed among different DRVs. Acetic acid yields of the AP, AM, and GE strains were 78.6%, 85.3%, and 85.9%, respectively. Organic acid content in different DRVs was in the range of 69.84~73.83 mg/mL. Oxalic acid, malic acid, succinic acid, acetic acid, and fumaric acid were detected in all DRVs. And glutamic acid, alanine, valine, leucine, tyrosine, lysine, anserine, and arginine were detected in all DRVs. Arginine and alanine were the predominant amino acids in all DRVs. PCA plots of electronic nose analysis data showed a significant differentiation of DRVs from different acetic acid bacterial strains. A sensory evaluation of all DRVs indicated that DRV fermented using AM was superior in the aspect of flavor, tasted and overall preference.

본 연구는 초산균 종류에 따른 무독화 옻 추출물을 첨가한 식초의 품질 특성을 비교하였다. 초산균 종류에 따라 pH와 적정 산도는 약간의 차이를 보였으며, A. pasteurianus로 발효한 옻식초가 가장 빠른 pH 감소와 산도의 증가를 보였다. A. malorum, Glu. entanii로 발효한 옻식초 순으로 pH와 산도의 변화를 보였으며 초산균 3종 모두 초산 발효에 적합한 것으로 나타났다. 초산 수율은 78.6%, 85.3%, 85.9%로 A. malorum, Glu. entanii 초산균이 높게 나타났다. 초산균 종류에 따른 무독화 옻식초의 유기산은 oxalic acid, malic acid, acetic acid, succinic acid, fumaric acid 5종이 검출되었으며, 유기산 함량은 69.84~73.83 mg/mL로 검출되었다. 초산균에 따른 무독화 옻식초의 유리 아미노산 함량은 $2,202.70{\sim}2,322.71{\mu}g/mL$로 큰 차이를 보이지 않았으며, arginine과 alanine이 주요 유리 아미노산으로 분석되었다. 전자코 분석 결과, 초산균에 따른 무독화 옻식초는 뚜렷한 향기패턴의 차이를 나타내었다. 기호도 평가는 초산균 종류에 따른 무독화 옻식초의 색상과 맛은 초산균에 따른 차이가 없는 것으로 나타났으나, 향과 전반적인 기호도에서 A. malorum V5-7로 발효한 옻식초가 높은 점수를 받았다.

Keywords

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