Browse > Article
http://dx.doi.org/10.9721/KJFST.2021.53.6.761

Quality characteristics and physiological activities of strawberry vinegars using Acetobacter pasteurianus SRCM60009  

Yim, Eun Jung (Microbial Institute for Fermentation Industry)
Jo, Seung Wha (Microbial Institute for Fermentation Industry)
Kang, Hyeon Jin (Microbial Institute for Fermentation Industry)
Park, Seul Ki (Microbial Institute for Fermentation Industry)
Jeong, Do Youn (Microbial Institute for Fermentation Industry)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.6, 2021 , pp. 761-767 More about this Journal
Abstract
Strawberries fermented with Acetobacter pasteurianus SRCM60009 were prepared, and the quality characteristics and physiological activity were measured. As the fermentation period increased, viable cell counts increased, pH decreased, and total acidity increased from 1.09% to 4.20%. The organic acid content of strawberry through acetic acid fermentation was confirmed in the following order: acetic acid, succinic acid, citric acid, and lactic acid. Measurement of α-glucosidase and pancreatic lipase inhibitory activities and angiotensin converting enzyme inhibitory activity showed significantly increased physiological activity owing to fermentation. The use of strawberry vinegar as a functional material was confirmed by measuring the anti-diabetic, anti-obesity, and anti-hypertensive physiological activities through acetic acid fermentation of strawberry. Thus, fermented strawberry vinegar can be used as a functional material in vinegar and other foods.
Keywords
strawberry; vinegar; acetic acid fermentation; Acetobacter;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Jang JH, Na KC, Kim WS, Lee JS. Manufacture and characteristics of functional drink using pear-strawberry fermentative concentrates from fermentation by Saccharomyces cerevisiae C-2. Kor. J. Mycol. 38: 189-191 (2010)   DOI
2 Jeong YJ, Seo JH, Park NY, Shin SR, Kim KS. Changes in the components of persimmon vinegars by two stages fermentation (I). Korean J. Postharvest Sci. Technol. 6: 228-232 (1999)
3 Jung SA, Kim KBWR, Kim DH, Cho JY, Kim TW, Ahn DH. Lipase inhibitory mode of dieckol isolated from Eisenia bucyclis ethanol extract. Korean J. Microbiol. Biotechnol. 41: 112-118 (2012)
4 Kim YH, Joo JI, Lee BC, Kim HH, Lee JS. Screen of a novel yeast for brewing of Gugija leaf Makgeolli and optimal alcohol fermentation condition. Kor. J. Mycol. 41:167-71 (2013)   DOI
5 Kim JH, Quality characteristics and physiological activities of black rice vinegar. Master thesis, Sunchon National University, Suncheon-si, Jeollanam-do, Republic of Korea (2017)
6 Lee JM, Kim SK, Lee GD. Monitoring on alcohol fermentation characteristics of strawberry. J. Korean Soc. Food Sci. Nutr. 32: 679-683 (2003a)   DOI
7 Bae SM, Han SM, Choi JM, Lee JS, Kim HK. Manufacturing of Korean traditional rice wine, Makgeolli, Supplemented with strawberry and its physicochemical and microbial properties during fermentation. Kor. J. Mycol. 44: 307-313 (2016)   DOI
8 Baron AD. Postprandial hyperglycemia and α-glucosidase inhibitors. Diabetes Res. Clin. Pr. 40: 51-55 (1998)   DOI
9 Cho JH. Letter: Balsamic vinegar improves high fat-induced beta cell dysfunction via beta cell ABCA-1. Diabetes Metab. 36: 388-389 (2012)   DOI
10 Holcroft, DM, Kader AA. Controlled atmosphere-induced changes in pH and organic acid metabolism may affect color of stored strawberry fruit. Postharvest Biol. Technol. 17:19-32 (1999)   DOI
11 Vogel RA. Corretti MC. Plotnick GD. The postprandial effect of components of the mediterranean diet on endothelial function. J. AM. Coll. Cardiol. 36: 1455-1460 (2000)   DOI
12 Watanabe J, Kawabata J, Kurihara H, NiKi R. Isolation and identification of α-glucosidase inhibitors from tochucha (Eucommia ulmoides). Biosci. Biotech. Biochem. 61: 177-178 (1997)   DOI
13 Yoon HN. Chemical characterization of commercial vinegars. Korean J. Food Sci. Technol. 31: 1440-1446 (1999)
14 Shinde J, Taldone T, Barletta M, Kunaparaju N, Hu B, Kumar S, Placido J, William ZS. α-glucosidase inhibitory activity of Syaygium cumini (Linn.) skeels seed kernel in vitro and in Goto-Kakizaki (GK) rats. Carbohyd. Res. 343: 1278-1281 (2008)   DOI
15 Lee DS, Ryu IH, Lee GS, Shin YS, Joen SH. Optimization effect against lipase activity in preparation of aloe vinegar by Acetobacter sp. and inhibitory. J. Korean Soc. Agric. Chem. Biotechnol. 42: 105-110 (1999)
16 Caner C, Aday MS, Demir M. Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging. Eur. Food Res. Technol. 227: 1575-1583 (2008)   DOI
17 Jung NJ, Kang YH. Comparison of the physicochemical quality characteristics of strawberry jams by processing methods. Korean J. Food Preserv. 19: 337-343 (2012)   DOI
18 Kim MJ, Choi JH, Kwon SH, Kim HD, Bang MH, Yang SA. Characteristics of fermented dropwort extract and vinegar using fermented dropwort extract and its protective effects on oxidative damage in rat glioma C6 cells. Korean J. Food Sci. Technol. 45: 350-355 (2013)   DOI
19 Kim JI, Han DW, Yun JA, Beak HJ, Lim SW. Pancreatic lipase inhibitory activity and antioxidant activity of carrot vinegar. Korean Soc. Biotech. Bioeng. J. 33: 104-109 (2018)
20 Kim JS, Kang EJ, Chang YE, Lee JH, Kim GG, Kim KM, Characteristics of strawberry jam contating strawberry puree. Korean J. Food Cook. Sci. 29: 725-731 (2013)   DOI
21 Mo HY, Jung YH, Jeong JS, Choi KH, Choi SW, Park CS, Choi MA. Kim ML, Kim MS. Quality characteristics of vinegar fermented using Omija (Schizandra chinensis Baillon). J. Korean Soc. Food Sci. Nutr. 42: 441-449 (2013)   DOI
22 Park YH, Choi JH, Whang K, Lee SO, Yang SA, Yu MH. Inhibitory effects of lyophilized dropwort vinegar powder on adipocyte differentiation and inflammation. J. Life Sci. 24: 476-484 (2014)   DOI
23 Cha YJ, Park KJ, Kim DK, Chun HS, Lee BK, Kim KH, Lee SY. Kim SJ. Isolation and characterization of cellulose producing Acetobacter xylinum KI strain. Kor. J. Appl. Microbiol. Biotechnol. 22: 571-576 (1994)
24 Ann YG, Oh MH, Lee BY. Vinegar produced from Chrysanthemum zawadskii and pearl shell. Korean J. Food Nutr. 25: 90-98 (2012)   DOI
25 Bae IY, Shin HK, Yang CB. Studies on the inhibitory activity of angiotensin I converting enzyme of various vegetables. J. Life Sci. 17: 5-15 (1999)
26 Baek CH, Jeong DH, Baek SY, Choi JH, Park HY, Choi HS, Jeong ST, Kim JH, Jeong YJ, Kwon JH, Yeo SH. Quality characteristics of farm-made brown rice vinegar via traditional static fermentation. Korean J. Food Preserv. 20: 564-572 (2013)   DOI
27 Cho EK, Song HJ, Cho HE, Kim MH, Choi IS, Choi YJ. Inhibitory effects of ethanol extracts from pine buds (Pinus densiflora) on angiotensin converting enzyme, xanthine oxidase and nitric oxide synthesis. J. Life Sci. 19: 1629-1636 (2009)   DOI
28 Hong SM, Kang MJ, Lee JH, Jeong JH, Kwon SH, Seo KI. Production of vinegar using Rubus coreanus and its antioxidant activities. Korean J. Food Preserv. 19: 594-603 (2012a)   DOI
29 Lee JH, Chang KS, Yoon HK. Studies on color and rheological properties in strawberry jam. Res. Rep. Agri. Sci. Tech. 14: 134-143 (1987)
30 Kim HJ, Park SH, Park CH. Studies on the production of vinegar from barley. Korean J. Food Sci. Technol. 17: 350-354 (1985)
31 Lee YC, Jang OY, Kim HW, Choi CU, Yoon SK. Physicochemical characteristics of traditional vinegars in Andong province. Korean J. Dietary culture. 14: 17-20 (1999)
32 Lee SH, Kim JC. A comparative analysis for main components change during natural fermentation of persimmon vinegar. J. Korean Soc. Food Sci. Nutr. 38: 372-376 (2009)   DOI
33 Lee KD, Kim SK, Lee JM. Optimization of the acetic acid fermentation condition for preparation of strawberry vinegar. J. Korean soc. Food Sci. Nutr. 32: 812-817 (2003b)   DOI
34 Jeong YJ, Lee MH. A view and prospect of vinegar industry. Food Ind. Nutr. 5: 7-12 (2000)
35 Seo JH, Lee GD, Jeong YJ. Optimization of the vinegar fermentation using concentrated apple juice. J. Korean Soc. Food Sci. Nutr. 30: 460-465 (2001)
36 Shin DH, Kim DH, Choi U, Lim MS, An EY. Effect of red pepper varieties on the microflora, enzyme activities and taste components of traditional Kochujang during fermentation. J. Korean Soc. Food Sci. Nutr. 26: 1050-1057 (1997)
37 Yoon HN. Simultaneous gas chromatographic analysis of ethanol and acetic acid in vinegar. Korean J. Food Sci. Technol. 30: 1247-1251 (1998)
38 Hong SM, Moon HS, Lee JH, Lee HI, Jeong JH, Lee MK, Seo KI. Development of functional vinegar by using cucumbers. J. Korean Soc. Food Sci. Nutr. 41: 927-935 (2012b)   DOI
39 Jeong YJ, Lee MH, Seo KI, Kim JN, Lee YS. The quality comparison of grape vinegar by two stages fermentation with traditional grape vinegar. J. East Asian Soc. Dietary Life 8: 462-468 (1998)
40 Lee MY, Kim HY, Singh D, Yeo SH, Paek SY, Park YK, Lee CH. Metabolite Profiling Reveals the Effect of Dietary Rubus coreanus Vinegar on Ovariectomy-Induced Osteoporosis in a Rat Model. Molecules 21: 149 (2016)   DOI
41 Sakanakaand S, Ishihara Y. Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates. Food Chem. 107: 739-744 (2008)   DOI
42 Kwon SH, Jeong EJ, Lee GD, Jeong YJ. Preparation method of fruit vinegars by two stage fermentation and beverages including vinegar. Food Ind. Nutr. 5:18-24 (2000)
43 Jeong YJ. Current trends and future prospects in the Korean vinegar industry. Food Sci. Ind. 42: 52-59 (2009)   DOI
44 Drent ML, Larsson I, Olsson TW, Quaade F, Czubayko K, Bergman KV, Strobel W, Sjostrom L, Veen EAVD. Orlistat (RO 18-0647), a lipase inhibitor, in the treatment of human obesity: A multiple dose study. Int. J. Obes. Relat. Metab. Disord. 19: 221-226 (1995)
45 Lee MK, Choi SR, Lee J, Choi YH, Lee JH, Park KU, Kwon SH, Seo KI. Quality Characteristics and Anti-Diabetic Effect of Yacon Vinegar. J. Korean Soc. Food Sci. Nutr. 41: 79-86 (2012)   DOI
46 Maruyama S, Nakagomi K, Tomizuka N, Suzuki H. Angiotensin converting enzyme inhibitor derived from an enzymatic hydrolysate of casein. Agric. Biol. Chem. 49: 1405-1410 (1985)   DOI
47 MFDS (Ministry of Food and Drug Safety). 2021 Korea food safety. Available from: https://www.foodsafetykorea.go.kr/portal/safefoodlife/foodMeterial/foodMeterialDB.do?menu_grp=MENU_NEW04&menu_no=2968. Accessed Nov. 11, 2021.
48 Nakanc S. Food useful for preventing alcohol intoxication containing persimmon-vinegar and optimum fruits, with blood alcohol concentration reducing action. Japan patent. 63: 562-566 (1988)
49 OH YJ. A study on cultural conditions for acetic acid production employing Pear Juice. J. Korean Soc. Food Nutr. 21: 377-380 (1992)
50 Putri L, Katrin, Rissyelly, Putu GMWM. Inhibition activity of angiotensin converting enzyme (ACE) and determination of total phenolic and flavonoid compound from Bitter Melon Leaves (Momordica charantia L.). Pharmacogn. J. 9: 252-256 (2017)   DOI
51 Shin JY, Kang JR, Shin JH, Seo WT, Byun HU, Choi JS, Kang MJ. Effects of Seomaeyakssuk (Artemisia argyi H.) vinegar on lipid metabolism in rats fed a high-fat and high-cholesterol diet. J. Korean Soc. Food Sci. Nutr. 46: 779-789 (2017)   DOI