References
- Kwon SH, Jeong EJ, Lee GD, Jeong YJ, 2000. Preparation method of fruit vinegars by two stage fermentation and beverages including vinegar. Food Industry and Nutrition 5: 18-24
- Cha WS, Park JH, Kim JK. 1986. Studies on the production of persimmon vinegar. Sangju National University Collection of Thesis 20: 29-32
- Kim MC, Cho KT, Shim KH. 1980. The manufacture of vinegar from fallen persimmon. Korean J Appl Microbiol Bioeng 8: 103-111
- Yamada Y, Kondo K. 1984. Gluconoacetobacter a new subgenus comprising the acetate-oxidizing acetic acid bacteria with ubiquinone-10 in the genus Acetobacter. J Gen Appl Microbiol 30: 297-303 https://doi.org/10.2323/jgam.30.297
- Entani E, Ohmori S, Masai H, Suzuki KI. 1985. Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity. J Gen Appl Microbiol 31: 475-490 https://doi.org/10.2323/jgam.31.475
- Cha YJ, Park KJ, Kim DK, Chun HS, Lee BK, Kim KH, Lee SY, Kim SJ. 1994. Isolation and characterization of cellulose producing Acetobacter xylinum KI strain. Kor J Appl Microbiol Biotechnol 22: 571-576
- Sokollek SJ, Hertel C, Hammes WP. 1998. Cultivation and preservation of vinegar bacteria. J Biotechnol 60: 195-206 https://doi.org/10.1016/S0168-1656(98)00014-5
- Jeong YJ, Lee GD, Kim KS. 1998. Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Kor J Food Sci Technol 30: 1203-1208
- Kim MK, Kim MJ, Kim SY, Jeong DS, Jeong YJ. 1994. Quality of persimmon vinegar fermented by complex fermentation method. J East Asian Soc Dietary Life 4: 39-44
- Chae CM. 1977. Maceration Methods for SEM Obserbation. 'A legal medicine lecture room'. Kyungpook National University. p 40-58
- Nanba T, Kato H. 1985. Identification of acetic acid bacteria isolated from vinegar mash. Nippon Shokuhin Kogyo Gakkaishi 32: 326-330 https://doi.org/10.3136/nskkk1962.32.326
- Sievers M, Sellmer S, Teuber M. 1992. Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in central Europe. Syst Appl Microbiol 15: 386-392 https://doi.org/10.1016/S0723-2020(11)80212-2
- Stolz P, Boeker G, Vogel RF, Hammes WP. 1993. Utilisation of maltose and glucose by lactobacilli isolated from sourdough. FEMS Micriobiology Letters 109: 237-242 https://doi.org/10.1111/j.1574-6968.1993.tb06174.x
- Chung DH. 1980. Studies on the vinegar fermentation. Chungang University Collection of Thesis 24: 181-196
- Hong JH, Lee GM, Hur SH. 1996. Production of vinegar using deteriorateddeastringent persimmons during low temperature storage. J Korean Soc Food Nutr 25: 123-128
- Lee DS, Ryu IH, Lee GS, Shin YS, Chun SH. 1999. Optimization in the preparation of Aloe vinegar by Acetobacter sp. and inhibitory effect against lipase activity. J Korean Soc Agric Chem Biotechnol 42: 105-110
- Seo JH, Jeong YJ, Shin SR, Kim KS. 2000. Effects oftannins from astringent persimmons in alcohol fermentation for persimmon vinegars. J Korean Soc Food Sci Nutr 29: 407-411
- Jeong YJ, Seo JH, Park NY, Shin SR, Kim KS. 1999. Changes in the components of persimmon vinegars by two stages fermentation (I). Korean J Postharvest Sci Technol 6: 228-232
- Noel RK, John GH. 1984. Bergey's manual of systematic bacteriology. Williams & Wilkins, Baltimore. Vol 1, p 268-278
- Uhlig H, Karbaum K, Steudel A. 1986. Acetobacter methanolicus sp. nov. an acidophilic facultatively methylotrophic bacterium. Int J Syst Bacteriol 36: 317-322 https://doi.org/10.1099/00207713-36-2-317
- Jeong YJ, Seo JH, Park NY, Shin SR, Kim KS. 1999. Changes in the components of persimmon vinegars by two stages fermentation (II). Korean J Postharvest Sci Technol 6: 233-238
- Amerine MA, Ough CS. 1980. Methods for analysis of musts and wine. John Wiley & Sons, New York. p 177
Cited by
- Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon) vol.42, pp.3, 2013, https://doi.org/10.3746/jkfn.2013.42.3.441
- Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.903
- Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.108
- Quality Characteristics of Vinegar Added with Different Levels of Black Garlic vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.16
- Production of Korean Domestic Wheat (keumkangmil) Vinegar with Acetobacter pasteurianus A8 vol.45, pp.2, 2013, https://doi.org/10.9721/KJFST.2013.45.2.252
- Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria vol.23, pp.3, 2016, https://doi.org/10.11002/kjfp.2016.23.3.347
- 매실식초의 최적 발효조건 설정 및 품질특성 vol.36, pp.3, 2007, https://doi.org/10.3746/jkfn.2007.36.3.361
- 고산도 생성 초산균의 분리 및 발효특성 vol.43, pp.2, 2015, https://doi.org/10.4014/mbl.1505.05003
- 으뜸도라지 식초의 저장기간별 품질 특성 및 항산화 활성 vol.31, pp.4, 2018, https://doi.org/10.9799/ksfan.2018.31.4.549
- 숙성에 의한 옥수수 식초의 향기 성분 변화 vol.48, pp.1, 2005, https://doi.org/10.4014/mbl.1902.02002