Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 7 Issue 3
- /
- Pages.301-307
- /
- 1997
- /
- 1225-6781(pISSN)
- /
- 2288-8802(eISSN)
The Production of Vinegar Using Citron(Citrus junos Seib) Juice
유자과즙을 이용한 식초제조
Abstract
To enhance the utility value of citron, vinegars were made of citron juice, their properities were investigated, the results are as following. Optimum bacteria was Acetobacter sp. PA 97 for the citron vinegar fermentation, optimum temperature, initial acidity and alcohol concentration were 3
유자의 이용가치를 향상시키기 의하여 유자과즙을 이용하여 식초를 제조하고 그 특성을 조사한 결과는 다음과 같다. 유자식초제조의 최적 발효조건은 공시균주로서 Acetobactor sp. PA97, 온도는 3