Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Acetic Acid Fermentation by Acetobacter sp. SK-7 using Maesil Juice

Acetobacter sp. SK-7에 의한 매실식초 발효

  • Kim, Mi-Hyang (Departemt of Food Science & Nutrition, Sangju National University) ;
  • Choi, Ung-Kyu (Departemt of Oriental Medicinal Food and Nutrition, Asia University)
  • 김미향 (상주대학교 식품영양학과) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2006.08.31
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Abstract

This study was conducted to produce vinegar using maesil. Acetic acid bacteria was 20 strains isolated from several conventional vinegars. Among the isolates, a strain showed highest acetic acid productivity was selected and identified as Acetobacter sp. SK-7. The optimum medium of acetic acid production by Acetobacter sp. SK-7 was 30% of maesil juice, 4% of ethanol, and 2% of starting acidity and 0.2% of glucose. Optomum condition for the high yield of acetic acid was in the shaking culture at 30$^{\cire}$. The acidity of culture medium was reached to 7.1% after 12 days fermentation. Organic acid was identify 6 kinds containing acetic acid. The total content was 7,068.7 mg% after 12 days and malic acid slowly decreased and acetaic and citirc acid gradationally increased according to fermentation

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