• Food Science and Preservation
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• v.6 no.2
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• pp.233-238
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• 1999

This study was determined changes of components of sweet and astringent persimmon vinegars by two stages fermentation. Free sugars of persimmon juices before alcohol fermentation were mainly composed of glucose, fructose and sucrose. The content of glucose, fructose and sucrose of sweet persimmon juice was 6.60, 6.12 and 1.74%, respectively, and those of astringent persimmon was 5.63, 5.21, 0.62%, respectively. The contents of free sugar decreased continuously during fermentation. Major organic acids of persimmon juices were acetic, galacturonic, malic, citric and ascorbic acid. Alcohols of persimmon juices was detected methanol, ethanol, iso-propylalcohol, n-propylalcohol and iso-butylalcohol at the initial fermentation. The contents of alcohols increased continuously up to 4days of fermentation but their contents except ethanol decreased slightly at 5th day of fermentation. Contents of free amino acid were higher in sweet persimmon than those in astringent persimmon. Volatile components increased during acetic acid fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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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.

• Journal of Life Science
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• v.18 no.10
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• pp.1410-1414
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• 2008

This study was carried out to develop a vinegar by an onion juice. Onions are considered to be a promising source of the vinegar because these are rich in sugars, amino acids and various nutrients. An Acetobacter for an acetic acid fermentation was isolated and used from vinegars produced by industrial goods or from matured Kimchi. When supplemented with 2-8% ethanol into an onionic juice medium, the highest production of the acetic acid was observed at 9 days by addition of 4% ethanol. Optimum temperature and aeration for acetic acid production were exhibited at $30^{\circ}C$ and 200 rpm, respectively. A flask containing larger air-contact surface region for fermentation was produced the more acetic acid than that of a test tube. Taken all these together, an optimum condition for the acetic acid fermentation was over 9 days at $30^{\circ}C$, 200 rpm with 5% alcohol and 2% initial acidity. When fermented by the upper condition, the final product contains 5.2% total acidity and less than 1% ethanol. These are suitable for conditions of fruit vinegar notified by the Ministry of Commerce, Industry and Energy.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.252-256
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• 2013

We tested the possibility of utilizing Korea domestic wheat (winter wheat variety "keumkangmil") as a source of vinegar production. After saccharification of the whole-wheat flour with wheat malt, the saccharized liquid undergoes alcoholic fermentation, followed by acetic fermentation. Acetic acid bacterium A8, which showed the highest acetic acid production (4.56%) with domestic wheat as substrate, was selected from conventional vinegars. The strain A8 was identified as Acetobacter pasteurianus A8 through phylogenetic study using 16S rDNA sequencing analysis. The optimal condition for the malt enzyme was found to be $15^{\circ}C$ for germination periods of 6 days; its amylase activity was 608.4 U. Acetic acid production from domestic wheat substrate supplemented with 5% ethyl alcohol reached 5.8% after 24 days of static fermentation at $30^{\circ}C$ with a seeding rate of 5%.

• Food Science and Preservation
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• v.22 no.1
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• pp.108-118
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• 2015

To raise the added value of the fruits of Cudrania tricuspidata, Cudrania tricuspidata vinegar was produced and examined for its fermentation conditions. Forty nine acetic acid bacteria with resistance against acetic acid, ethanol, and sulfide as high acetic acid producers were isolated from fermented foods and identified as Acetobacter indonesiensis, A. cerevisiae, A. orientalis, A. tropicalis, A. fabarum, A. pasteurianus, and A. syzygii based on the results of the analysis of the 16S rRNA gene sequences. Among them, two GRAS strains, A. pasteurianus SCMA5 and SCMA6, were finally selected for the production of acetic acid. Optimal vinegar productions were obtained from the medium containing 40% (v/v) fruit juice of Cudrania tricuspidata and 5% (v/v) ethanol at $25^{\circ}C$ for 72 hr. The sensory panel preferred the vinegar fermented with the SCMA06 to that with the SCM05 strain. The radical scavenger capacity of DPPH was 53% higher than that of the control in the vinegar fermented with the SCMA06 strain. The ${\alpha}$-glucosidase inhibitor activity as an index of the antidiabetic drug showed 91% inhibition, which is higher than that of acabose. This study will be helpful for the scale-up production of vinegar with the fruit of Cudrania tricuspidata.

• Biotechnology and Bioprocess Engineering:BBE
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• v.2 no.2
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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.

• Microbiology and Biotechnology Letters
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• v.21 no.5
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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.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.582-588
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• 2010

Production of vinegar by fermentation using Rubus crataegifolius (Korean raspberry) and Rosa rugosa Thunb (Haedanghwa) were investigated. At the first step, ethanol fermentation performed for 12 days on Haedanghwa wine containing $17.6^{\circ}Brix$ sugar concentration, 6.2% ethanol concentration, and pH 2.9, and on Korean raspberry-Haedanghwa wine containing $7.0^{\circ}Brix$ sugar concentration, 11.4% ethanol concentration, and pH 3.4. In the second step, after supplementation of 1% acetic acid to Haedanghwa wine and Korean raspberry-Haedanghwa wine which adjusted their ethanol concentration to 6%, aerotropic acetic acid fermentation was carried out using Acetobacter aceti at $30^{\circ}C$ and 200 rpm for a period of 12 days. Korean raspberry-Haedanghwa vinegar contained a 3.7% concentration of acetic acid. Total phenolic compounds and color in Korean raspberry-vinegar was higher than that in Rosa rugosa Thunb vinegar. This result demonstrates that use of Korean raspberry and Haedangwha mixture for vinegar fermentation improves the color and taste of the final product.

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.50-58
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• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.9
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• pp.1304-1312
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• 2013

The effects of storage period and aerobic deterioration on the bacterial community were examined in Italian ryegrass (IR), guinea grass (GG), and whole-crop maize (WM) silages. Direct-cut forages were stored in a laboratory silo for 3, 7, 14, 28, 56, and 120 d without any additives; live counts, content of fermentation products, and characteristics of the bacterial community were determined. 2,3-Butanediol, acetic acid, and lactic acid were the dominant fermentation products in the IR, GG, and WM silages, respectively. The acetic acid content increased as a result of prolonged ensiling, regardless of the type of silage crop, and the changes were distinctively visible from the beginning of GG ensiling. Pantoea agglomerans, Rahnella aquatilis, and Enterobacter sp. were the major bacteria in the IR silage, indicating that alcoholic fermentation may be due to the activity of enterobacteria. Staphylococcus sciuri and Bacillus pumilus were detected when IR silage was spoiled, whereas between aerobically stable and unstable silages, no differences were seen in the bacterial community at silo opening. Lactococcus lactis was a representative bacterium, although acetic acid was the major fermentation product in the GG silage. Lactobacillus plantarum, Lactobacillus brevis, and Morganella morganii were suggested to be associated with the increase in acetic acid due to prolonged storage. Enterobacter cloacae appeared when the GG silage was spoiled. In the WM silage, no distinctive changes due to prolonged ensiling were seen in the bacterial community. Throughout the ensiling, Weissella paramesenteroides, Weissella confusa, and Klebsiella pneumoniae were present in addition to L. plantarum, L. brevis, and L. lactis. Upon deterioration, Acetobacter pasteurianus, Klebsiella variicola, Enterobacter hormaechei, and Bacillus gibsonii were detected. These results demonstrate the diverse bacterial community that evolves during ensiling and aerobic spoilage of IR, GG, and WM silages.