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KMID : 0380620180500010061
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 1 p.61 ~ p.68
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Quality characteristics of whey makgeolli vinegar produced using Acetobacter pomorum IWV-03
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Park Jun-Ki
Huh Chang-Ki
Gim Do-Woo
Kim Yu-Jin
Kim Su-Hwan
Kwon Yoon-Kyung
Bae Dal
Kim Yong-Doo
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Abstract
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The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acid-producing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).
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KEYWORD
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whey, whey makgeolli, vinegar, Acetobacter pomorum IWV-03, quality characteristics
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