• Food Science and Preservation
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• v.3 no.2
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• pp.171-178
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3$0^{\circ}C$ for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.792-799
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• 2014

This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different ($p{\leq}0.01$), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.150-155
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• 1997

The twenty strains of Lactobacillus genus were tested for the optimal sponge fermentation of soda cracker. The six strains such as L. brevis, L. delbrueckii, L. fermentum, L. leichmanii, L. plantarum and L. sanfrancisco were selected because these strains did not smell off-flavor and showed the high value of TTA (total titrable acidity) after the fermentation. The selected strains consisted of the five strains of L. brevis, L. delbrueckii, L. fermentum, L. leichmanii and L. plantarum that mainly inhabited soda clacker and L. sanfrancisco that existed in San Francisco bread. The lactic acid bacteria were inoculated to the medium containing 10% wheat flour and then pH, TTA, acetic acid and lactic acid were measured during the sponge fermentation. The four strains of L. brevis, L. delbrueckii, L. fermentum and L. plantarum were used for the mixed lactic acid bacteria of sponge fermentation because the TTAs of L. brevis, L. fermentum and L. plantarum were higher than those of other lactic acid bacteria and L. delbrueckii rapidly produced organic acids and a large amount of acetic acid. Among the combination of L. brevis, L. fermentum, L. delbrueckii and L. plantarum, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum showed the highest TTA, the lowest pH and the largest amount of acetic acid. Therefore, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum were used for optimal sponge fermentation of soda cracker.

• KSBB Journal
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• v.15 no.5
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• pp.458-463
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• 2000

Production of acetic acid from cellulosic biomass by Simultaneous Saccharification and Extractive Fermentation (SSEF) was investigated. The homoacetate organism used in this study was a strain of Clostridium thermoaceticum, ATCC # 49707. A batch operation of Simultaneous Saccharification and Fermentation(SSF) using ${\alpha}$-cellulose at pH 5.5 and 55$^{\circ}C$ yielded 40% conversion of cellulose to acetic acid, while a fed-batch SSF operation produced a maximum acetic acid concentration of 25 g/L, with 50% overall yield. In-situ extractive fermentation to reduce the end-product inhibition on both bacteria and enzyme was carried out. in a batch SSEF using 200 g/L IRA-400 resin, acetic acid concentration reached to 23.9 g/L and acetic acid yield and productivity were observed to be 48% and 0.20 g/L-hr, respectively.

• KSBB Journal
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• v.32 no.3
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• pp.238-244
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• 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.

• 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 the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.508-512
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• 2004

In other to produce vinegar using Schizandra chinensis Ballon(omija), acetic acid bacteria(AAB) were selected from several conventional vinegars, and total 30 acetic acid bacterial strains were isolated. Among the isolated strains, a strain was selected from medium containing omija juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. C5-1b. Optimum conditions for acetic acid production of Acetabacter sp. C5-1b were involved with 30t: of fermentation temperature and shaking culture. The acidity of culture medium was reached to 5.3% after 8 days shaking cultivation at 30℃.

• Food Engineering Progress
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• v.21 no.4
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• pp.403-408
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• 2017

Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be $28^{\circ}C$. The most appropriate preparation method of onion juice was to heat the onion at $121^{\circ}C$ for 15 min and produce juice with pressure followed by filtering, and then sterilization at $121^{\circ}C$ for 15 min. Prepared onion juice was used for fermentation without dilution.

• Transactions of the Korean hydrogen and new energy society
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• v.13 no.4
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• pp.321-329
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• 2002

Clostridium butyricum, Lactobacillus amylophillus, Lactobacillus amylovorus, Lactobacillus acidophillus, AI-9 produced hydrogen and /or organic acids using glucose, lactose and starch at the anaerobic culture conditions. Cl. butyricum NCIB 9576 evolved 1,700 ml H2/L-culture broth and accumulated butyric acid, acetic acid, propionic acid and ethanol in its culture broth when lactose was used as a carbon source during 24 hrs of fermentation. L. amylovorus ATCC 33620 accumulated lactic and acetic acids and some reducing sugars when starch was used as a carbon source without hydrogen production. Instead of starch as a carbon source, L. amylovorus ATCC 33620 produced lactic acid from algal biomass during fermentation and the acid-heat or freeze-thaw pretreatment of algal biomass accelerate the lactic acid fermentation.

• Food Science and Preservation
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• v.21 no.6
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• pp.903-907
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• 2014

For the selection of a starter for vinegar, six strains of acetic-acid bacteria were isolated from traditional Korean vinegar fermented through the static method. These strains were investigated for their acetic-acid fermentation and identification characteristics. The 16S rRNA sequences of six strains were identified as Acetobacter pasteurianus, A. malorum, Gluconacetobacter entanii, Ga. intermedius, and Ga. xylinus respectively. The overoxidation of acetic acid, acetic-acid and pH tolerances, and acetic-acid production of these strains were investigated. None seemed to have been overoxidized. The Gluconacetobacter genus showed acetic-acid tolerance. Among the acetic-acid bacteria, A. malorum V5-7 exhibited the highest pH tolerance. The Ga. intermedius V11-5 and Ga. xylinus V8-1 strains produced colloids that exopolysaccharides of fiber. The acetic-acid production by isolated acetic-acid bacteria and type strain was a achieved at a shaking culture at $30^{\circ}C$ for 5 days. A. malorum V5-7, A. pasteurianus Gam2, and Ga. intermedius V11-5 exhibited the highest acetic acid production. The study results indicate that appropriate strains of acetic-acid bacteria improved the thraditional Korean vinegar fermented through the static method.