• Food Science and Preservation
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• v.23 no.6
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• pp.778-787
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• 2016

Fermented vinegars using pear was compared according to the appled side materials. Quality characteristics of three kinds of the fermented vinegars (pear vinegar, PV; pear black rice vinegar, PBV; pear mint vinegar, PMV) were investigated, which includes pH, total acidity, colors, the contents of sugar, amino acids, total polyphenol, and total flavonoid, ${\alpha}^{\prime}{\alpha}-diphenyl-{\beta}-pycrylhydrazyl$ (DPPH) radical scavenging ability, and sensory evaluation. Brown rice vinegar (BRV) was used as a control. The pH and total acidity of the fermented pear vinegars were significantly different showing the range of 3.17~3.43 and 4.01~5.05%, respectively (p<0.05). The sugar contents of PV and PMV were significantly higher than other vinegars (p<0.05). L, a, and b values were the highest in PV, PBV, and PMV, respectively. Among the four vinegars, the essential amino acids were the highest in PV with the order of lysine, isoleucine, valine, and threonine. Besides, the fermented pear vinegars have many non-essential amino acids such as glutamic acid and aspartic acid. The aspartic acid content was the highest in PV while glutamic acid content was the highest in BRV. The total polyphenol content was the highest in PV while total flavonoid content was the highest in PBV. The DPPH radical scavenging ability (%) was the highest in PV. In sensory evaluation, PBV showed the highest color, taste and overall preference scores. These results show that pear would be desirable to prepare high-quality vinegars and functional foods.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.313-319
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• 2022

Consumption of high fat diet (HFD) induces obesity by accumulating triglycerides and inflammation in the body. In the present study, we investigated the effects of black onion vinegar (BV) on HFD-induced C57BL/6 obese mice model. The HFD-fed obese mice were administered black onion juice (BJ) and BV, respectively, for 6 weeks. The HFD-fed group increased body and organ weights compared with normal control diet-induced group. However, administration of BV significantly reduced body and organ weights compared with HFD-fed group. The BJ- and BV-administered groups improved the serum lipid profiles such as total cholesterol and triglyceride, compared with HFD-fed group. In addition, BV-administered group significantly improved serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol. The BV-administered mice had increased the number and size of adipose cells in the liver and adipose tissues. The administrations of BJ and BV significantly down-regulated adipogenesis transcription factors and proinflammatory proteins in the liver compared with HFD-fed group. In particular, BV-administered group showed stronger attenuation of adipogenesis-related proteins than the BJ-administered group. Therefore, this study demonstrated that administration of BV attenuated HFD-induced obesity, in particular down-regulation of adipogenesis, and it could be developed as a functional vinegar for anti-obesity.

• Food Science and Industry
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• v.49 no.4
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• pp.94-99
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• 2016

Development of synthetic vinegar has been focused on the acidic taste typically caused by acetic acid. Recently, consumer interest in fermented vinegars which contain a variety of valuable nutrients increased growth of the beverage industry. Vinegar beverages made of a variety of foreign fruits such as pineapple, grapefruit, and aloe are being commercialized to meet market needs from female consumers interested in beauty. However, commercialization of traditional fermented vinegars using regional products such as rice has not been successful yet compared to fruit vinegar beverages. Systematic research for development and commercialization of functional value-added traditional vinegars made of regional agricultural products should be performed. In this study, type and manufacturing methods of traditional vinegar were reviewed based on classic literatures.

• Food Science and Preservation
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• v.20 no.4
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• pp.482-487
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• 2013

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100-fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

• Food Science and Preservation
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• v.30 no.6
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• pp.991-998
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• 2023

This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30℃ for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid fermentation progressed, but they were higher than those of brown rice vinegar and grape vinegar. The DPPH scavenging activity was higher than 95.7% in all test groups, indicating that it would be possible to produce high-quality Aronia vinegar using the acetic acid fermentation method.

• The Science & Technology
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• no.8 s.447
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• pp.31-31
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• 2006

• Proceedings of the Korean Society of Life Science Conference
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• 2003.10a
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• pp.119-119
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• 2003

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.761-767
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• 2021

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.441-449
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• 2013

This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.105-110
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• 1999

Acetobacter sp. were isolated from persimmon vinegar. We studied about conditions of Aloe vinegar fermentation by an isolated strain and inhibitory effect against lipase activity. Strains DS-118 was strictly aerobic, motile, gram negative, non-spore-forming and short rod shaped. It reacted positively in catalase test, was oxidase test negative, was ureas negative, was produced acetic acid from alcohol. On the basis of these results, it was identified as a strain of Acetobacter sp. In the preparation of Aloe vinegar, optimun initial alcohol concentration, acidity, and fermentation temperature were 10%, $3{\sim}4%$ and $25^{\circ}C$, respectively. The major organic acid in Aloe vinegar was acetic acid (12%), but malic acid and ${\delta}-galactronic$ acid were also present in trace. The Aloe vinegar(acidity : 12%) inhibited lipase activity and it's $IC_{50}$ was 43%.