• 한국산학기술학회논문지
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• 제20권2호
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• pp.535-542
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• 2019

본 연구는 각종 누룩으로 제조한 누룩소금들의 성분을 비교분석하여 누룩소금 제조시 필요한 기초자료를 확보하고 사용자의 요구에 맞는 누룩소금을 선택할 수 있도록 하는 것을 목적으로 하였다. 누룩종류로 이화국, 미인국, 백국, 입국을 선정하여 누룩을 제조한 후 특성을 파악하였고, 재료비율과 온도 등 동일한 발효조건하에 누룩소금을 제조 후 이화학적 특성을 분석하였다. 누룩소금 제조 시 pH는 발효전 6.2-6.5에서 발효 3일후 6.1-6.2로 떨어진 다음 이후에는 약간 높아졌다. 총산은 발효전 0.16-0.18에서 발효후 0.22-0.25로 증가하였으며 누룩 간 차이는 없었다. 당도는 발효 후 높아졌으며 입국으로 만든 누룩소금이 가장 큰 당도 증가를 보였다. 누룩소금의 염도는 발효 전 30-32에서 발효 후 37-44로 높아졌으며 입국의 증가폭이 가장 컸다. 누룩소금의 유기산은 acetic acid, oxalic acid, malic acid, lactic acid, citric acid 순으로 많이 검출되었다. 백국소금의 oxalic acid는 0.77 mg/mL으로 입국소금의 2.3배 많았고, succinic acid도 1.19 mg/mL로 백국소금이 가장 많은 것으로 나타났다. 한편 malic acid, lactic acid, acetic acid 및 citric acid는 각각 0.29 mg/mL, 1.48 mg/mL, 0.12 mg/mL로 입국소금이 가장 많은 것으로 나타나 입국으로 제조한 누룩소금이 다른 누룩으로 제조한 누룩소금 보다 부드러운 감칠맛이 더 좋은 것으로 나타났다.

• 한국식품영양학회지
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• 제30권4호
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• pp.788-795
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• 2017

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

• 한국식품영양과학회지
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• 제28권2호
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• pp.353-358
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• 1999

We produced the apple vinegar with only apple fruits, no adding sugar and others through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, apple wine contained 5% alcohol was produced at the 5th day. And through the second stage, acetic acid fer mentation, apple vinegars of which total acidity is 5.88% were produced. In comparision with com mercial vinegars for physicochemical quality, it was the lowest in total acidity. But contents of oxalic, tartaric, malic, citric, succinic acid in it were higher than other vinegars. Especially the content of malic acid in it was higher 5 times than other vinegars. Malic acid was known that it was abundant in apple fruits. Also the contents of free amino acids were distinctly high such as 21.97mg% in two stages fermented apple vingars. Potassium content in it was higher 4 times than other vinegars. So it was supposed that two stages fermented vinegar had much higher quality than commercial vinegars.

• KSBB Journal
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• 제32권3호
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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.

• 한국식품영양과학회지
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• 제45권2호
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• pp.298-305
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• 2016

발효과정(양파 알코올 발효 및 양파 초산 발효) 중의 정미성분을 분석하였다. 유기산의 분석 결과 양파 착즙액(유기산 함량 1,180.8 mg/100 g)에서 malic acid(50.1%)와 citric acid(26.9%)가 대부분의 함량을 차지하였다. 양파 알코올 발효액(유기산 함량 2,008.8 mg/100 g)은 malic acid(28.1%), acetic acid(20.8%), lactic acid(20.1%), citric acid(13.3%) 및 succinic acid(12.0%) 순으로 높은 함량을 차지하였다. 양파 초산 발효액의 총유기산 함량은 4,612.0 mg/100 g으로 양파 착즙액이나 알코올 발효액에 비해 각각 약 3.9배와 2.3배 증가하였으나 acetic acid 이외 유기산의 함량은 감소하였다. 비단백태 질소화합물은 양파 착즙액(총비단백태 질소 함량 $9,803.1{\mu}g/100g$)에 비하여 알코올 발효 후 4.23배($41,526.8{\mu}g/100g$)로 증가하였고, 특히 urea(81.43%)가 두드러지는 증가를 보였다. 양파 초산 발효액은 $2,658.9g/100g$으로 초산균의 생육과 관련하여 소비가 이루어진 것으로 사료된다. 양파 착즙액에 검출된 유리당(포도당, 과당, 자당)은 발효과정 중 과당을 제외하고는 검출되지 않았다.

• 한국버섯학회지
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• 제11권4호
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• pp.187-193
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• 2013

A galactose fermentation bacterium producing lactose from red seaweed, which was known well to compromise the galactose as main reducing sugar, was isolated from button mushroom bed in Buyeo-Gun, Chungchugnamdo province. The lactic acid bacteria MONGB-2 was identified as Lactobacillus paracasei subsp. tolerans by analysis of 16S rRNA gene sequence. When the production of lactic acid and acetic acid by L. paracasei MONGB-2 was investigated by HPLC analysis with various carbohydrates, the strain MONGB-2 efficiently convert the glucose and galactose to lactic acid with the yield of 18.86 g/L and 18.23 g/L, respectively and the ratio of lactic acid to total organic acids was 1.0 and 0.91 g/g for both substrates. However, in the case of acetic acid fermentation, other carbohydrates besides galactose and red seaweed hydrolysate could not be totally utilized as carbon sources for acetic acid production by the strain. The lactic acid production from glucose and galactose in the fermentation time courses was gradually enhanced upto 60 h fermentation and the maximal concentration reached to be 16-18 g/L from both substrates after 48 h of fermentation. The initial concentration of glucose and galactose were completely consumed within 36 h of fermentation, of which the growth of cell also was maximum level. In addition, the bioconversion of lactic acid from the red seaweed hydrolysate by L. paracasei MONGB-2 appeared to be about 20% levels of the initial substrates concentration and this results were entirely lower than those of galactose and glucose showed about 60% of conversion. The apparent results showed that L. paracasei MONGB-2 could produce the lactic acid with glucose as well as galactose by the homofermentation through EMP pathway.

• 한국식품과학회지
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• 제47권6호
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• pp.711-718
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• 2015

대추 추출물로부터 식초를 생산하기 위한 발효공정의 최적 조건을 연구하였다. 아세트산 세균을 이용한 발효 공정의 조절 변수로 초기 세균수, 에탄올의 농도, 대추 추출물의 농도, 온도, pH를 고려하여 반응 표면 분석법을 통해 분석하였다. FCD 기반의 통계 분석을 통해, 영향이 낮은 것으로 나타난 초기 세균수와 대추 추출물의 농도는 고려요소에서 제거한 다음, 아세트산 생성과 최대 산도를 얻을 수 있는 발효 공정 최적 조건을 탐색하였다. 최대 산도와 최대 아세트산 생성 조건에 대해 각각 $R^2$값이 0.71, 0.78로 나타난 반응 표면 회기식 분석을 통해 7.69% 에탄올을 함유한 25%의 대추 추출물로부터 $21.75^{\circ}C$에서의 아세트산 발효를 통해 52.76 mg/mL의 아세트산을 생산하는 것이 최대 효율 공정으로 예측되었으며 이를 실험을 통해 검증하였다.

• 한국식품영양과학회지
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• 제29권1호
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• pp.68-75
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• 2000

Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.

• Biotechnology and Bioprocess Engineering:BBE
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• 제2권2호
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• pp.69-72
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• 1997

The pH of microbial culture medium was calculated from equations of equilibrium, meterial balances for ionic components and electro-neutrality theory. Ammonium ion consumption and Acetic acid production are found out to be the major contributors for the alteration of the pH as well as the buffer capacity of the medium. By measuring the buffer capacity on-line, levels of acetic acid were estimated by a software sensor using pH signal in a fermentation process of E.coli growing in a minimal medium. The measured values of acetic acid showed good correlation to those of estimated by the software sensor.

• 한국미생물·생명공학회지
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• 제21권5호
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• pp.511-512
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• 1993

The production of vinegar containing high acetic acid concentration was carried in a single stage fed-batch culture. The initial and residual ethanol concentration were 50.0g/l and 5.0g/l, respectively, and the ethanol concentration was maintained from 5.0g/l to 10.0g/l during fedbatch culture. The fermentation temperature was decreased by 1C for every increase of 2.0% in acidity. The maximum productivity was 2.53g/l-hr and the acidity was 16.08% after 40 hours of acetic acid fermentation.