Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar

  • Jang, Jae-Kweon (Department of Food Science, Chungkang College of Cultural Industries) ;
  • Choi, Young-Jin (Department of Agricultural Biotechnology, Seoul National University) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University) ;
  • Park, Hoon (Department of Food Science, Sunmoon University) ;
  • Shim, Kun-Sub (Greenbio Co., Ltd.) ;
  • Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University)
  • Published : 2009.08.31
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Abstract

In order to produce vinegar using onions, 12 acetic acid bacteria were screened from the juice of fallen peaches, and a strain showing the highest acetic acid productivity among them was selected and identified as Acetobacter tropicalis No. 22. The culture broth containing 2.5%(w/v) of initial sugar concentration showed maximum acetic production after 10 days of cultivation, and the acetic acid was produced at the highest rate and reached the maximum acidity after 2 to 6 days of cultivation when the residual sugar and the ethanol concentration were in the range of 1.6 to 2%(w/v) and 0.6 to 1.8%(v/v), respectively. Also optimum conditions for acetic acid production by response surface method using the fractional factorial design with 3 variables and 5 levels were involved with initial ethanol content of 4.67%(v/v), initial acidity of 0.03%, and initial glucose concentration of 2.35%(w/v) and predicted level of acetic acid production at these conditions was 3.77%.

Keywords

References

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