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http://dx.doi.org/10.9721/KJFST.2018.50.1.61

Quality characteristics of whey makgeolli vinegar produced using Acetobacter pomorum IWV-03  

Park, Jun-Ki (Department of Food Science and Technology, Sunchon National University)
Huh, Chang-Ki (Department of Food Science and Technology, Sunchon National University)
Gim, Do-Woo (Department of Food Science and Technology, Sunchon National University)
Kim, Yu-Jin (Department of Food Science and Technology, Sunchon National University)
Kim, Su-Hwan (Imsil Cheese & Food Research Institute)
Kwon, Yoon-Kyung (Imsil Cheese & Food Research Institute)
Bae, Dal (Gwanseong Takju consolidation berewery)
Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.1, 2018 , pp. 61-68 More about this Journal
Abstract
The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).
Keywords
whey; whey makgeolli; vinegar; Acetobacter pomorum IWV-03; quality characteristics;
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Times Cited By KSCI : 4  (Citation Analysis)
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