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Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar

Title
Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar
Authors
Jang, Jae KweonChoi, Young JinChung, Myong-SooPark, HoonShim, Kun-SubPark, Young-Seo
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2009
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 18, no. 4, pp. 939 - 947
Keywords
onion juiceacetic acidvinegarresponse surface methodAcetobacter tropicalis No. 22
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
In order to produce vinegar using onions, 12 acetic acid bacteria were screened from the Juice of fallen peaches, and a strain showing the highest acetic acid productivity among them was selected and identified as Acetobacter tropicalis No. 22. The culture broth containing 2.5%(w/v) of initial sugar concentration showed maximum acetic production after 10 days of cultivation, and the acetic acid was produced at the highest rate and reached the maximum acidity after 2 to 6 days of cultivation when the residual sugar and the ethanol concentration were in the range of 1.6 to 2%(w/v) and 0.6 to 1.8%(v/v), respectively. Also optimum conditions for acetic acid production by response Surface method using the fractional factorial design with 3 variables and 5 levels were involved with initial ethanol content of 4.67%(v/v), initial acidity of 0.03%, and initial glucose concentration of 2.35%(w/v) and predicted level of acetic acid production at these conditions was 3.77%.
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엘텍공과대학 > 식품공학전공 > Journal papers
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