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KMID : 0613820080180091284
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Journal of Life Science
2008 Volume.18 No. 9 p.1284 ~ p.1289
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Optimixation of Maesil Vinegar Fermentation conditions using Evolutionary Operation-Factorial Design Technique
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Choi Ung-Kyu
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Abstract
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This research was conducted to elucidate the optimum conditions for the maesil vinegar fermentation by Acetobacter sp. SK-7 using evolutionary operation (EVOP)-factorial design technique. The acidity of maesil vinegar was effected by ethanol concentration in the range of 3-7% (r=-0.5166), and glucose concentration in the range of 0.1-0.5% (r=-0.5061). The acidity of maesil vinegar was not effected by differentiation of temperature in the range of 24-33℃ (r=0.1082). The optimum maesil vinegar fermentation by Acetobacter sp. SK-7 as determined by the EVOP-factorial design technique was obtained at an fermentation temperature of 30℃, ethanol concentration of 4%, glucose concentration of 0.2%. Furthermore, the acidity of vinegar increase from an initial acidity of 5.4% to 6.365% in the third set that is nearly 1.0% by EVOP-factorial design technique
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KEYWORD
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EVOP-factorial design technique, maesil vinegar, Acetobacter sp. SK-7
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