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Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar
- Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar
- Jang, Jae Kweon; Choi, Young Jin; Chung, Myong-Soo; Park, Hoon; Shim, Kun-Sub; Park, Young-Seo
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- FOOD SCIENCE AND BIOTECHNOLOGY vol. 18, no. 4, pp. 939 - 947
- onion juice; acetic acid; vinegar; response surface method; Acetobacter tropicalis No. 22
- KOREAN SOCIETY FOOD SCIENCE &
- SCIE; SCOPUS; KCI
- Document Type
- 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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