• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.420-425
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• 2006

This study was conducted to produce vinegar using maesil. Acetic acid bacteria was 20 strains isolated from several conventional vinegars. Among the isolates, a strain showed highest acetic acid productivity was selected and identified as Acetobacter sp. SK-7. The optimum medium of acetic acid production by Acetobacter sp. SK-7 was 30% of maesil juice, 4% of ethanol, and 2% of starting acidity and 0.2% of glucose. Optomum condition for the high yield of acetic acid was in the shaking culture at 30$^{\cire}$. The acidity of culture medium was reached to 7.1% after 12 days fermentation. Organic acid was identify 6 kinds containing acetic acid. The total content was 7,068.7 mg% after 12 days and malic acid slowly decreased and acetaic and citirc acid gradationally increased according to fermentation

• Journal of Life Science
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• v.18 no.9
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• pp.1284-1289
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• 2008

This research was conducted to elucidate the optimum conditions for the maesil vinegar fermentation by Acetobacter sp. SK-7 using evolutionary operation (EVOP)-factorial design technique. The acidity of maesil vinegar was effected by ethanol concentration in the range of 3-7% (r=-0.5166), and glucose concentration in the range of 0.1-0.5% (r=-0.5061). The acidity of maesil vinegar was not effected by differentiation of temperature in the range of 24-$33^{\circ}C$ (r=0.1082). The optimum maesil vinegar fermentation by Acetobacter sp. SK-7 as determined by the EVOP-factorial design technique was obtained at an fermentation temperature of $30^{\circ}C$, ethanol concentration of 4%, glucose concentration of 0.2%. Furthermore, the acidity of vinegar increase from an initial acidity of 5.4% to 6.365% in the third set that is nearly 1.0% by EVOP-factorial design technique