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KMID : 0380620210530060761
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 6 p.761 ~ p.767
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Quality characteristics and physiological activities of strawberry vinegars using Acetobacter pasteurianus SRCM60009
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Yim Eun-Jung
Jo Seung-Wha
Kang Hyeon-Jin
Park Seul-Ki
Jeong Do-Youn
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Abstract
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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 α-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.
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KEYWORD
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strawberry, vinegar, acetic acid fermentation, Acetobacter
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