• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.263-269
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained $12.96^{\circ}Brix$ of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/m{\ell}$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from diluted juice by 3 days of fermentation at $28^{\circ}C$. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. Inoculum size of seed vinegar was controlled to $10\%$(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It's acidity ranged between $5.8\~6.2\%$ as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Journal of Radiation Industry
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• v.6 no.2
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• pp.159-164
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• 2012

Bacterial cellulose (BC) is generated from citrus gel by Gluconacetobacter hansenii TL-2C. BC has good properties such as high-burst pressure, high-water contact and the ultrafine highly nanofibrous structure of mimic natural extracellular matrix (ECM) for tissue engineering. In this study, acrylic acid (AAc) was grafted onto BC surfaces under aqueous conditions using gamma-ray irradiation, and then immobilized gelatin onto AAc-g-BC. The characterization of scaffolds was performed by scanning electron microscopy (SEM), attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), toluidine blue O (TBO) assay. Morphology of gelatin and AAc incorporation onto BC nanofibers did not changed. Our study suggests that gelatin-immobilized BC nanofibers scaffold has a potentiality to fabricate 3D nanofibrous scaffolds for tissue engineering.