• KSBB Journal
• /
• 제32권3호
• /
• pp.238-244
• /
• 2017

Antioxidant activities of blackberry juice and aronia juice were enhanced when fermentation was performed by acetic acid bacteria. Acetobacter pasteurianus exhibited 19.84% improvement of antioxidant activity (from $198.12{\pm}2.03$ to $237.42{\pm}7.32{\mu}mol\;TE/g$) after 12 h fermentation of blackberry juice among four acetic acid bacteria. And A. pasteurianus sub sp. Pasteurianus exhibited 9.62% improvement of antioxidant activity (from $204.25{\pm}3.98$ to $223.89{\pm}5.52{\mu}mol\;TE/g$) after 12 h fermentation of aronia juice. Metabolites of blackberry juice were analyzed to investigate the enhancement of antioxidant activity before and after fermentation. As results, Quercetin 7-(rhamnosylglucoside), nicotinic acid adenine dinucleotide, and quercetin 3-O-(6"-acetyl-glucoside) were significantly increased after fermentation by A. pasteurianus.

• 한국식품영양학회지
• /
• 제37권4호
• /
• pp.189-196
• /
• 2024

To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of 'Cheongsoo' grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.

• 한국조리학회지
• /
• 제4권
• /
• pp.413-436
• /
• 1998

In order to guarantee the safety of Korean Naeng Myon Broth in summer, pH and micrological quality of iced noodle gravy which is cooked and sold in public restaurant were investigated. And the variations of pH, taste and microorganism were studied with organic acid treatment during storage period. The micrological status of iced noodle gravy showed that average number of total aerobic bacteria was 2.7${\times}$105CFU/$m\ell$ and fecal coliform was 8.3${\times}$103CFU/$m\ell$ respectly. Food poison microorganisms not detected and average of pH was 4.8. pH changed slightly during storage period and deceased with increasement of organic acid added. Sour taste of organic acid increased acetic acid, citric acid, lactic acid order and there was no organic acid having with more sour taste than iced noodle gravy which is cooked and sold in public restaurant. Salmonella was destroyed when treated with 1% of acetic acid and lactic acid and Escherichia coli became extinct at treatment with 0.8% acetic acid and 1% lactic acid. in case of same concentration, inhibition effects to Escherichia coli multiplication show citric acid, lactic acid, acetic acid order. In conclusion, treatment with more than 0.8% acetic acid and above 1.0% lactic acid or more than 1.0% citric acid in case of production and consumption a day can prevent from Escherichia coli pollution in Korean Naeng Myon Broth.

• KSBB Journal
• /
• 제27권3호
• /
• pp.161-166
• /
• 2012

The purpose of this work was to examine the antibacterial activity derived from a lactic acid bacterium isolated from korean rice wine, called makgeolli. Various physiological and biochemical properties of this strain were characterized. Both the BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were utilized for identification, and the strain was designated as Lactobacillus casei HK-9, and registered in GenBank as [JQ951606]. Growth rate, production of organic acids (e.g., lactic acid and acetic acid), and pH changes during growth were monitored. The maximum concentrations of lactic acid and acetic acid were approximately 576 mM and 199 mM, respectively, and pH was changed from 7.00 to 3.74 after 72 h of incubation. HPLC was used to confirm the production of lactic acid and acetic acid. Significant antimicrobial activity of the concentrated supernatant was demonstrated against various food-poison causing bacteria (e.g., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Escherichia coli, Salmonella enteritidis). Ethanol tolerance of L. casei HK-9 showed up to 12% of ethanol within the culture.

• 동아시아식생활학회지
• /
• 제6권2호
• /
• pp.195-204
• /
• 1996

김치의 초발산도를 조절함으로써 담금초기부터 산미를 부여함과 동시에 보존성을 증대시킬 목적으로 acetic acid(A), citric acid(C), lactic acid(L), A+C+L(ACL) 및 formic acid+acetic acid+fumalic acid+malic acid+citric acid 0.2 - 0.3%를 함유하는 10% 소금물에서 절임하여 김치를 숙성시키면서 품질에 미치는 영향을 조사하였다. 유기산 첨가군중 특히 citric acid 첨가군은 pH의 저하와 산도의 증가율이 낮았으며, 총균수와 젖산 균수도 적었다. 그리고 경도가 가장 높고, 씹힘성은 낮았다. 관능검사 결과에 있어서도 첨가군은 담금 초기부터 적당한 산미를 부여한 반면, 숙성 후기에는 산의 생성량이 적어 타 처리군에 비하여 낮은 산미를 띠었으며, pH, 산도, 조직감 및 관능검사를 통하여 종합적으로 평가한 결과 1$0^{\circ}C$에서의 가식기간이 약 5일 이상 연장되었다.

• 한국식품영양학회지
• /
• 제9권4호
• /
• pp.484-489
• /
• 1996

초산침지법을 이용하여 4$^{\circ}C$ 냉장시의 돼지고기 햄의 APC, GNC, pH 및 관능평가에 대한 영향을 조사하였다. 3분 동안 1.0~3.0%(v/v) 초산을 처리한 구는 12일 저장동안 GNC를 완전히 억제하였다. 3분 동안 3.0% 초산을 처리한 구는 12일 저장동안 APC를 완전히 억제하였다. 0~3분 동안 1.0~3.0% 초산을 처리한 구는 12일까지 미생물학적 저장안정성을 확장하였다. 초산으로 처리한 돼지고기 햄의 관능평가는 유기산 냄새 및 표백으로 인하여 신선한 돼지고기 햄보다 낯은 등급의 기호성을 보였다.

• Journal of Microbiology and Biotechnology
• /
• 제18권4호
• /
• pp.773-777
• /
• 2008

Phosphate solubilizing bacteria (PSB) were isolated from the rhizosphere of Chinese cabbage and screened on the basis of their solubilization of inorganic tricalcium phosphate in liquid cultures. Ten strains that had higher solubilization potential were selected, and they also produced indole-3-acetic acid, 1-aminocyclopropane-1-carboxylate (ACC) deaminase, and siderophores. The strains were identified to be members of Pseudomonas, by 16S rDNA sequence analysis. Seed bacterization with PSB strains increased the root elongation and biomass of Chinese cabbage in seedling culture, although they had no effect on phosphorus uptake of plants. The plant growth promotion by PSB in this study could be due to the production of phytohormones or mechanisms other than phosphate solubilization, since they had no effect on P nutrition.

• 한국식품영양과학회지
• /
• 제25권4호
• /
• pp.695-700
• /
• 1996

매실즙을 이용한 식초생산을 위하여 초산생성능이 우수한 초산균을 재래초로 부터 분리, 동정하고 매실 초 제조를 위한 최적 발효조건을 검토하였다. 재래초로부터 분리한 16균주 중 매실즙배지에서 가장 초산 생성능이 우수한 균주로 선정된 균주는 Acetobuter sp. VC-2로 동정 되었다. 이 균주의 증식 최적 조건을 살펴본 결과, 최적 온도는 3$0^{\circ}C$였으며 정치배양 보다는 진탕배양이 효과적으로 나타났다. 초산생성에 적합한 배지의 조성은 매실즙 30%, 초기 산도 2%, 에탄을 농도 6%, 포도당 0.2%, yeast extract 0.3%가 함유된 배지였다. 이와 같은 배양조건에서 매실식초는 8일째에 발효가 거의 완료되었으며, 이때 얻은 매실초의 총 산도는 6.5%였다. 주요 유기산으로는 acetic acid, citric acid, malic acid 및 tartaric acid였는데, 이들 함량은 4.28, 1.38, 0.48 및 0.30%로 각각 나타났다.

• 한국식품과학회지
• /
• 제23권3호
• /
• pp.291-295
• /
• 1991

초산균의 변이주 중 다당류 생산량이 우수한 균수를 선별한 결과 Acetobacter pasteurianus IFO 13751-5가 친주보다 약 3배의 다당류 생산량을 나타내었다. 돌연변이주인 Acetobacter pasteurianus IFO 13751-5의 최적 배양조건을 검토한 결과 탄소원은 sucrose로써 5% 첨가시 45.95 mg/ml로 가장 높게 나타났다. 다당류를 대량생산할 목적으로 jar fermentor를 이용하여 생산된 다당류는 72시간에서 55.10 mg/ml의 최대 생산량을 나타내었다. 이 배양액을 분리 정제하여 진공 동결건조한 다당류는 18.93 g/l을 얻었다.

• 한국미생물·생명공학회지
• /
• 제50권1호
• /
• pp.81-88
• /
• 2022

Acetic acid bacteria (AAB) are versatile organisms involved in the production of variety of fermented foods, such as vinegar and kombucha, and products of biotechnological relevance, such as bacterial cellulose. In the present study, Malatya apricot, a variety with protected designation of origin (PDO), and vinegar samples produced using various fruits were used to isolate AAB. The 19 AAB isolates obtained were typed using (GTG)5 fingerprinting, and the ones selected were identified by sequencing either 16S rDNA alone or in combination with 16S-23S rRNA internal transcribed spacer region or ligA gene. While all apricot isolates (n = 10) were Gluconobacter cerinus, vinegar isolates (n = 9) were composed of Komagataeibacter saccharivorans, Acetobacter syzygii, and possible two new species of AAB, Komagataeibacter sp., and Gluconobacter sp. (GTG)5 fingerprinting showed the presence of several genotypes of G. cerinus in the apricot samples. Screening for some technologically relevant properties, including thermotolerance, ethanol tolerance, and cellulose production capability, showed that all Komagataeibacter and some Gluconobacter isolates could tolerate the temperature of 35℃, and that vinegar isolates could tolerate up to 8% ethanol. One isolate, Komagataeibacter sp. GUS3 produced bacterial cellulose (1 g/l) and has the potential to be used for cellulose production.