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http://dx.doi.org/10.3746/jkfn.2003.32.6.812

Optimization of the Acetic Acid Fermentation Condition for Preparation of Strawberry Vinegar  

이기동 (경북과학대학 첨단발효식품과)
김숙경 (경북과학대학 전통식품연구소)
이진만 (경북과학대학 약용식품과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.6, 2003 , pp. 812-817 More about this Journal
Abstract
In the first stage, strawberry wine was manufactured in 14$^{\circ}$Brix initial sugar content, for 50 hr at 28$^{\circ}C$ using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximun acidity (4.60%) were 1.48% initial acidity and 195.76 rpm in agitation rate for 7.34 day. The fermentation conditions for maximun Hunter color a value were 1.78% initial acidity and 117.63 rpm in agitation rate for 7.35 day. Therefore, optimum acetic acid fermentation conditions were 1.5% initial acidity and 196 rpm in agitation rate for 176 hr using Acetobacter sp. PA97.
Keywords
strawberry vinegar; acetic acid fermentation; optimization; RSM;
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Times Cited By KSCI : 4  (Citation Analysis)
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