Acetobacter orientalis MAK88 균주를 이용한 양파 식초의 발효 최적화Optimization of Fermentation Condition for Onion Vinegar Using Acetobacter orientalis MAK88
- Other Titles
- Optimization of Fermentation Condition for Onion Vinegar Using Acetobacter orientalis MAK88
- Authors
- 이진아; 이설희; 박영서
- Issue Date
- 2017
- Publisher
- 한국산업식품공학회
- Keywords
- onion vinegar; fermentation; Acetobacter orientalis; optimization; acetic acid bacteria
- Citation
- 산업식품공학, v.21, no.4, pp.403 - 408
- Journal Title
- 산업식품공학
- Volume
- 21
- Number
- 4
- Start Page
- 403
- End Page
- 408
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/6759
- ISSN
- 1226-4768
- Abstract
- Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be 28oC. The most appropriate preparation method of onion juice was to heat the onion at 121oC for 15 min and produce juice with pressure followed by filtering, and then sterilization at 121oC for 15 min. Prepared onion juice was used for fermentation without dilution.
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