• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1150-1154
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• 2003

The characteristics of a strain that contaminates the manufacturing of rice vinegar by Acetobacter pasteruianus was invetigated. Conditions for inhibiting pellicle formation and growth of the contaminant, which occurs during static culture and storage, were also observed. Examining the morphological, cultural, and physiological characteristics and measuring the amount of cellulose production during static culture for 14 day, we found that the strain was known to be Acetobacter xylinum. No growth was observed below $10^{\circ}C$ as well as over $40^{\circ}C$. Also, the extent of growth was limited when the concentrations of ethanol, NaCl, and acetic acid were more than 10%, 1.5%, and 7%, respectively.

• 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%.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.202-206
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• 2012

In order to prepare rice vinegar, $takju$ fermentation was performed, using two different compositions; cooked rice supplemented with $Rosa$ $rugosa$ Thunb. (CR-R) and uncooked rice supplemented with $Rosa$ $rugosa$ Thunb. (UR-R). After ethanol fermentation, ethanol contents of $takju$ were adjusted to 6.0%, and then acetic acid fermentation was carried out using $Acetobacter$ $aceti$ at $30^{\circ}C$ with 200 rpm for 9 days. Supplementations of 1% acetic acid to $takju$ prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.

• Journal of the Korea Convergence Society
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• v.9 no.12
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• pp.137-143
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• 2018

The purpose of this study was to investigate the antifungal inhibition mechanism of fruit vinegar drinks against Candida albicans. To evaluate the effect of vinegar drinks on the growth and morphological changes of C. albicans, we performed real-time PCR and phase contrast microscopy. All the groups added vinegar drink showed the inhibitory effect of C. albicans on growth compared to the control. The expression of genes ALS3, ECE1, HWP1, and Sap5 were decreased by vinegar drink. As a result of phase contrast microscopy, the group to which vinegar drink was added showed significant quantitative decrease, morphological change and inhibition of C. albicans. This study can be provided as basic data for the development of antibiotics by verifying the antifungal activity of vinegar drinks.

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.416-424
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• 2018

Vinegar was prepared from the fruits produced in Gangwon province, and major metabolite and aroma components were investigated for acetic acid fermentation. In the case of Meoru-Bokbunja vinegar, the ${\text\tiny{L}}$-alanine content was greatly changed by acetic acid fermentation. Acetic acid had the highest content (43%) of total aromatic components, and the contents of ester compounds, such as ethyl acetate and isoamyl acetate, were significantly increased after fermentation. Omija-Makgeolli vinegar produced linalool and hexanoic acid by fermentation, and terpenoid compound was prevalent (41.5%). ${\text\tiny{L}}$-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel-4-ol and ${\alpha}$-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.779-789
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• 2017

The effects of orally administered Seomaeyakssuk (Artemisia argyi H.) vinegar on lipid metabolism in Sprague-Dawley rats fed a high-fat and high-cholesterol (HFC) diet were analyzed. The experimental animals were divided into five groups: a normal diet group (normal, N), HFC diet group (control, C), HFC diet with lovastatin at 20 mg/kg body weight (B.W.) group (positive control, PC), HFC diet with malt vinegar group (TM), and HFC diet with Seomaeyaksuk vinegar group (TS) (2 mL/kg B.W.). After 4 weeks of feeding rats the experimental diet, contents of serum total lipids and total cholesterol levels of TM and TS groups were significantly lower than those of the PC group. Triglyceride contents of the TM and TS groups were not significantly different from those of the PC group but significantly lower than those of the C group. Content of serum high density lipoprotein-cholesterol was significantly lower than that of the N group but higher than that of the C group. Low density lipoprotein-cholesterol content of serum was 190.68 mg/dL in the TS group, which was the lowest except for the N group. Aspartate transaminase and albumin transaminase activities as a measurement of liver damage index were not significantly different between the TM, TS, and C groups. Serum thiobarbituric acid reactive substance content of the TS group was reduced to a similar level as the N group but was lower than that of the C group in the liver and significantly higher than that of the N group. Antioxidant activity of the TS group was 55.69% in serum, which was a similar to that of the N group, and was 52.39% in the liver, which was not significantly different than that of the C group. From these results, we conclude that Seomaeyakssuk vinegar improves serum lipid content as a result of the complex action of vinegar, an active ingredient of Seomaeyakssuk and a product of the fermentation process.

• Food Science and Preservation
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• v.19 no.2
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• pp.301-307
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• 2012

The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.239-244
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• 2001

현미 15% , 엿기름 3%, 홍삼 3%, 에탄올 6%를 재료로 동아를 7.5% 가한것과 가하지 않은 것을 aceto-bacter aceti 3281를 가해 $25^{\circ}C$에서 150일간 초산 발효시켰다. 그 결과. 동아를 가하지 않은 식초는 총당 6.6%, 환원당 4.0%, 단백질 16.1/ 280nm, 아미노산 4.5$\mu$M/ml, 에탄올 1.1%, pH 1.9, 산도 6.2%, 유기산 함량 6.6%를 나타냈다. 동아를 7.5% 더 가하여 만든 식초는 초당 5.2%, 환원당 3.7%, 단백질 15.6/280nm, 아미노산 4.1$\mu$M/ml, 에탄올 1.7%, pJ3.1, 산도 4.3% 유기산 함량 4.5%를 나타냈다. 5점만점 기호도 테스트에서 홍삼 식초는 4.00, 홍삼-동아식초는 3.40을 나타냈다.

• Food Science and Preservation
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• v.5 no.4
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• pp.374-379
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• 1998

A vinegar was prepared from uncleaned rice by two step fermentation, alcohol fermentation followed by acetic acid fermentation. The contents of alcohol reached to 10.8% during the alcohol fermentation of uncleaned rice with nuruk, and acidity reached to 5.78% during the acetic acid fermentation. Acidity and pH of vinegar of two step fermentation were higher than those of commercial vinegars. 'L' value(Light) of the vinegar was lower, 'a' and 'b' value were higher than those of commercial vinegars. The contents of acetic acid, malic acid, citirc acid and tartaric acid were hish in organic acid of vinegars. The content of each ofganic acid in vinegars was remarkably different. The content of free amino acids was 2199.7${\mu}\ell$/ml in the vinegar produced by two step fermentation which is higher than that of others.

• Journal of Mushroom
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• v.17 no.4
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• pp.230-234
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• 2019

This study was conducted to prepare healthy vinegars using the mycelia of various mushrooms (Cordyceps militaris, Phellinus baumi, Pleurotus cornucopiae, and Ganoderma lucidum). Analyses of the bioactive components of these vinegars revealed that those prepared using mushroom mycelial cultures on fermented brown rice had increased bioactive component levels compared to those cultured on unfermented brown rice. The highest beta-glucan contents (78.7 mg/g) were found in P. baumi cultures and 0.34mg/g of cordycepin was detected in C. militaris cultures. Regarding the chemical properties of these mushroom mycelia vinegars (MMVs), those prepared using C. militaris and P. cornucopiae cultures showed higher acidity and reduced sugar content. Sensory assessments of C. militaris and P. cornucopiae MMVs yielded scores of 7.3 and 6.6, respectively. Analyses of bioactive components revealed that C. militaris MMV contained high levels of polyphenols and 786 mg/L of cordycepin. P. cornucopiae MMV contained the highest amount of beta-glucan (20.9 mg/g).