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KMID : 0380620210530060761
Korean Journal of Food Science and Technology
2021 Volume.53 No. 6 p.761 ~ p.767
Quality characteristics and physiological activities of strawberry vinegars using Acetobacter pasteurianus SRCM60009
Yim Eun-Jung

Jo Seung-Wha
Kang Hyeon-Jin
Park Seul-Ki
Jeong Do-Youn
Abstract
Strawberries fermented with Acetobacter pasteurianus SRCM60009 were prepared, and the quality characteristics and physiological activity were measured. As the fermentation period increased, viable cell counts increased, pH decreased, and total acidity increased from 1.09% to 4.20%. The organic acid content of strawberry through acetic acid fermentation was confirmed in the following order: acetic acid, succinic acid, citric acid, and lactic acid. Measurement of ¥á-glucosidase and pancreatic lipase inhibitory activities and angiotensin converting enzyme inhibitory activity showed significantly increased physiological activity owing to fermentation. The use of strawberry vinegar as a functional material was confirmed by measuring the anti-diabetic, anti-obesity, and anti-hypertensive physiological activities through acetic acid fermentation of strawberry. Thus, fermented strawberry vinegar can be used as a functional material in vinegar and other foods.
KEYWORD
strawberry, vinegar, acetic acid fermentation, Acetobacter
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