Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Optimixation of Maesil Vinegar Fermentation conditions using Evolutionary Operation-Factorial Design Technique

Evolutionary operation-factorial design technique을 이용한 매실식초 발효 조건의 최적화

  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2008.09.30
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Abstract

This research was conducted to elucidate the optimum conditions for the maesil vinegar fermentation by Acetobacter sp. SK-7 using evolutionary operation (EVOP)-factorial design technique. The acidity of maesil vinegar was effected by ethanol concentration in the range of 3-7% (r=-0.5166), and glucose concentration in the range of 0.1-0.5% (r=-0.5061). The acidity of maesil vinegar was not effected by differentiation of temperature in the range of 24-$33^{\circ}C$ (r=0.1082). The optimum maesil vinegar fermentation by Acetobacter sp. SK-7 as determined by the EVOP-factorial design technique was obtained at an fermentation temperature of $30^{\circ}C$, ethanol concentration of 4%, glucose concentration of 0.2%. Furthermore, the acidity of vinegar increase from an initial acidity of 5.4% to 6.365% in the third set that is nearly 1.0% by EVOP-factorial design technique

본 연구에서는 EVOP-factorial system을 활용하여 매실식초의 최적 발효 조건을 찾고자 하였다. 3-7% 사이의 에탄올 농도(r=-0.5166)와 glucose 농도(r=-0.5061)는 10% 유의수준에서 산도에 영향을 미치는 것으로 확인되었다. 24-$33^{\circ}C$의 범위 내에서 발효온도는 매실식초의 산도 증가에 유의적인 영향을 미치지 못하는 것으로 확인되었다(r=0.1082). EVOP- factorial system을 활용하여 얻은 매실식초의 최적 발효조건은 발효 온도: $30^{\circ}C$, 에탄올 농도: 4%, 포도당 농도: 0.2%로 결정되었으며, 최적 조건에서의 산도값은 6.365%로 set 1의 중심점에서 나타난 산도값 5.4%에 비해 1.0%정도 높아졌다. 본 연구결과는 EVOP-factorial design을 이용하여 매실식초의 최적 발효 조건을 확인한 최초의 시도이다.

Keywords

References

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