Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2016-08-27T02:08:01Z | - |
dc.date.available | 2016-08-27T02:08:01Z | - |
dc.date.issued | 2009 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.issn | 2092-6456 | * |
dc.identifier.other | OAK-5854 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/216362 | - |
dc.description.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%. | * |
dc.language | English | * |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & | * |
dc.publisher | TECHNOLOGY-KOSFOST | * |
dc.subject | onion juice | * |
dc.subject | acetic acid | * |
dc.subject | vinegar | * |
dc.subject | response surface method | * |
dc.subject | Acetobacter tropicalis No. 22 | * |
dc.title | Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar | * |
dc.type | Article | * |
dc.relation.issue | 4 | * |
dc.relation.volume | 18 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 939 | * |
dc.relation.lastpage | 947 | * |
dc.relation.journaltitle | FOOD SCIENCE AND BIOTECHNOLOGY | * |
dc.identifier.wosid | WOS:000269492000020 | * |
dc.identifier.scopusid | 2-s2.0-79954624841 | * |
dc.author.google | Jang, Jae Kweon | * |
dc.author.google | Choi, Young Jin | * |
dc.author.google | Chung, Myong-Soo | * |
dc.author.google | Park, Hoon | * |
dc.author.google | Shim, Kun-Sub | * |
dc.author.google | Park, Young-Seo | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |