• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.711-718
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• 2015

The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube juice, A. aceti concentration, pH, and temperature on acetic acid fermentation were also investigated. Out of these factors, the effects of the initial concentration of jujube juice and inoculation amount of A. aceti were determined to be negligible based on statistical analysis. By employing the face-centered experimental design in RSM, the optimum conditions for acetic acid fermentation were exploited for achieving maximum acidity and acetic acid production. The coefficients ($R^2$) of the derived equations from the response surface regression were 0.71 and 0.78 for acidity and acetic acid production, respectively. The maximum production of acetic acid was expected to be 52.76 mg/mL from 25% jujube extract at $21.75^{\circ}C$ with 7.69% alcohol content.

• Journal of Life Science
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• v.6 no.4
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• pp.270-277
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• 1996

Streptococcus sp J-C1 producing bacteriocin was isolated from Kimchi. The optimum conditions for bacteriocin production by Streptococcus sp. J-C1 were evaluated. For the maximum yield of bacteriocin production by Streptococcus sp. J-C1, the cell should be harvested at the late stationary phase and the temperature, pH and NaCl concentration should be 25$\circ$C, pH 8 and without the addition of NaCl, respectively. Sucrose should be used as a carbon source and organic nitrogen such as peptone should be used as a nitorgen source for the best yield. The production of bacteriocin is related to the cell growth of Streptococcus sp. J-C1. The bacteriocin from Streptococcus sp. J-C1 was active for gram positive microorganisms such as Lactobacillus sp., Leuconoctoc sp., Lactococcus sp., Streptococcus mutans, Staphylococcus aureus amd Bacillus subtilis and also active for gram negetive bacteria such as Acetobacter aceti. Antibacterial activity of the bacteriocin was completely disappeared by protease treatment.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.179-184
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• 2012

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using $Acetobacter$ $aceti$ and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.623-625
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• 2000

Bacteriocin-producing lactic acid bacteria was isolated from Kimchi using MRS as selective media and Lactobacillus delbruekii subsp. delbruekii as an indicator strain. Strain JC-3 was tentatively identified as Lactococcus latis subsp. lactis through the API test and the bacteriocin produced by JC-3 showed the inhibitory activity against Grampositive pathogens and other lactic acid bacteria. The antimicrobial substance was inactivated by Protamax, Aroase AP-10, Neutrase, R-AMANO and was confirmed to be heating at $100^{\circ}C$. However, it was lost at high pH values showed the highest bacteriocin activity at a culture temperature of $30^{\circ}C$. The bacteriocin was partially purified by ammonium sulfate precipitation, Sep-pak $C_{18}$ cartridge. The apparent molecular mass of the bacteriocin was about 8 Kda, which was determined through the direct detection of bactericidal activity using SDS -PAGE.

• Journal of Life Science
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• v.9 no.1
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• pp.111-120
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• 1999

A bacteriocin-producing strain, J-105, was isolated from Kimchi and identified as Lactococcus sp. The optimum conditions for the bacteriocin production from the isolated microorganism were evaluated. For maximum yield of bacteriocin from Lactotoccus sp. J-105, the cell should be harvested at the early stationary phase and temperature, pH and NaCl concentration should be $25^{\circ}C$, pH 8.0 and without the addition of NaCl, respectively. Maltose should be used as a carbon source and organic nitrogen such as polypeptone should be used as a nitrogen source for the best yield. The bacteriocin from isolate was inhibitory against Acetobacter aceti, Bacillus subtilis and several strains of lactic acid bacteria. The bacteriocin of J-105 was sensitive to pepsin, but stable for heat treatment. It was stable even at autoclaving temperature for 15 min.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.103-111
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• 1980

This studies were conducted to make vinegar from the physiologcical fallen persinmon during the ripening fruit. The main components of the persimmon mere investigated for the several focal valieties, Some microke acted on the fermentation of persimmon was isolated. The obtained results were as follows : 1) The hardness of fruit was the hithest for Jangjunsi (long persimmon) The hardness of Bansi and Soosi valieties was decreased vary fast after five or six weeks. 2) The total amount of pectin was increased a little in order of Jangjunsi, Bansi and Soosi. The amount of soluble pectin was increased considerably in order of Soosi, Bansi and Jangjunsi. 3) The amount of total sugar and reducing sugar were increased in order of Bansi, Jangjunsi and Soosi. After five or six weeks the amount of reducing sugar of Soosi and Bansi was increased much. The amount of starch was decreased in order of Bansi, Jangjunsi and Soosi, to trace amounts without significent differences. 4) The amount of Soluble tannin was decreased in order of Bansi, Jangjunsi and Soosi. 5) Main microbes on the fermentation of persimmon vinegar were identified as follows: yeast was proved to be Saccharomyces rouxii, CBS 726, and Acetobacters were Gluconobacter oxydans subsp. suboxydans, Gluconobacter oxyaans subsp, osydans, Acetobaeter pasteurians subsp. xylinum 6) During the fermentation, process of persimmon vinegar the amount of reducing sugar and alcohol were decresed, but that of acidity was increased.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.169-175
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• 1980

These studies were conducted to induce the available mutant strains in acetic acid bacteria by the irradiation of UV-light and the treatment of N-methyl-N'-nitro-N'-nitrosoguanidine. 109 strains which were capable of producing acid in the ethanol containing medium were isolated from vinegar and Kimchi collected from the region of Daejeon city. From the collection T-50 strain was identified to have a strong fermentation power and selected as a mother strain for the study. Two mutants were obtained by treating T-50 strain with UV and NTG, and these mutants had a rapid acid production in the initial stage. The study was then made to compare the basic condition for acetic acid production of the mother strain and two mutant strains. The summarized results were as follows; 1. The isolated strain (T-50) was identified as Acetobacter aceti by Bergey's manual and Acetic acid bacteria (Tokyo Univ. press). 2. The selected strain was died completely when the strain was irradiated with 15 W UV-light at a distance of 45 cm for 160 seconds. 3. The mutants such as U-48 and N-67 were rapid in the acetic acid production at the initial stage compare to the mother strain. 4. Acetic acid formation by the shaking culture method was maximized in 2 days culture, and the optimal temperature for acetic acid production was $30^{\circ}C$. 5. Acetic acid was effectively produced by the addition of 0.1% ammonium sulfate as a nitrogen source and was also produced rapidly by the addition of 0.1% glucose.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.582-588
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• 2010

Production of vinegar by fermentation using Rubus crataegifolius (Korean raspberry) and Rosa rugosa Thunb (Haedanghwa) were investigated. At the first step, ethanol fermentation performed for 12 days on Haedanghwa wine containing $17.6^{\circ}Brix$ sugar concentration, 6.2% ethanol concentration, and pH 2.9, and on Korean raspberry-Haedanghwa wine containing $7.0^{\circ}Brix$ sugar concentration, 11.4% ethanol concentration, and pH 3.4. In the second step, after supplementation of 1% acetic acid to Haedanghwa wine and Korean raspberry-Haedanghwa wine which adjusted their ethanol concentration to 6%, aerotropic acetic acid fermentation was carried out using Acetobacter aceti at $30^{\circ}C$ and 200 rpm for a period of 12 days. Korean raspberry-Haedanghwa vinegar contained a 3.7% concentration of acetic acid. Total phenolic compounds and color in Korean raspberry-vinegar was higher than that in Rosa rugosa Thunb vinegar. This result demonstrates that use of Korean raspberry and Haedangwha mixture for vinegar fermentation improves the color and taste of the final product.