Browse > Article
http://dx.doi.org/10.3746/jkfn.2003.32.4.544

Optimum Condition for Acetic Acid Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits  

손상수 (영남대학교 식품가공학과)
지원대 (영남대학교 식품가공학과)
정현채 (영남대학교 식품가공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 544-548 More about this Journal
Abstract
To produce acetic acid from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for acetic acid production was 0.9462. Optimum conditions for acetic acid production were involved with 8.76% of alcohol content 26.27$^{\circ}C$ of fermentation temperature and 8.42% of sugar content. Finally, predicted level of acetic acid production at these conditions was 3.23%.
Keywords
acetic acid production; mume fruits; Prunus mume Sieb. et Zucc; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Lee DS, Ryu IH, Lee KS, Shin YS, Chun SH. 1999. Optimization in the preparation of aloe vinegar by Acetobacter sp. and inhibitory effect against lipase activity. J Korean Soc Agric Chem Biotechnol 42: 105-110.   과학기술학회마을
2 Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis RUPRECHT (omija) and Prunus mume (maesil). Korean J Food Sci Technol 32: 1087-1092.   DOI
3 Kim YD, Kang SH, Kang SK. 1996. Studies on the acetic acid fermentation using maesil juice. J Korean Soc Food Sci Nutr 25: 695-700.   과학기술학회마을
4 Shim KH, Sung NK, Choi JS, Kang KS. 1989. Changes in major components of Japanese apricot during ripening. J Korean Soc Food Nutr 18: 101-108.   과학기술학회마을
5 Kim DH. 1999. Studies on the production of vinegar from fig. J Korean Soc Food Sci Nutr 28: 53-60.   과학기술학회마을
6 Ko EJ, Hur SS, Choi YH. 1998. The establishment of optimum cultural conditions for manufacturing garlic vinegar. J Korean Soc Food Sci Nutr 27: 102-108.   과학기술학회마을
7 Hong JH, Lee GM, Hur SH. 1996. Production of vinegar using deteriorated deastringent persimmons during low temperature storage. J Korean Soc Food Nutr 25: 123-128.   과학기술학회마을
8 Yoon HN. 1998. Simultaneous gas chromatographic analysis of ethanol and acetic acid in vinegar. Korean J Food Sci Technol 30: 1247-1251.   과학기술학회마을
9 Bae JH, Kim KJ, Kim SM, Lee WJ, Lee SJ. 2000. Development of the functional beverage containing the prunus mume extracts. Korean J Food Sci Technol 32: 713-719.   과학기술학회마을
10 Oh YJ. 1992. A study on cultural conditions for acetic acid production employing pear juice. J Korean Soc Food Nutr 21: 377-380.   과학기술학회마을
11 Park YK, Jung ST, Kang SG, Park IB, Cheun KS, Kang SK. 1999. Production of a vinegar from onion. Kor J Appl Microbiol Biotechnol 27: 75-79.   과학기술학회마을
12 Lee EH, Nam ES, Park SI. 2002. Characteristics of curd yogurt from milk added with maesil (Prunus mume). Korean J Food Sci Technol 34: 419-424.   과학기술학회마을
13 Jeong YJ, Lee GB, Kim KS. 1998. Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Korean J Food Sci Technol 30: 1203-1208.   과학기술학회마을