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KMID : 0903519990420020105
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1999 Volume.42 No. 2 p.105 ~ p.110
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Optimization in the Preparation of Aloe Vinegar by Acetobacter sp. and Inhibitory Effect against Lipase Activity
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이갑상/Lee, Kap Sang
신용서/이도상/류일환/전승호/Shin, Yong Seo/Lee, Do Sang/Ryu, Il Hwan/Chun, Seung Ho
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Abstract
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Acetobacter sp. were isolated from persimmon vinegar. We studied about conditions of Aloe vinegar fermentation by an isolated strain and inhibitory effect against lipase activity. Strains DS-118 was strictly aerobic, motile, gram negative, non-spore-forming and short rod shaped. It reacted positively in catalase test, was oxidase test negative, was ureas negative, was produced acetic acid from alcohol. On the basis of these results, it was identified as a strain of Acetobacter sp. In the preparation of Aloe vinegar, optimum initial alcohol concentration, acidity, and fermentation temperature were 10%, 3∼4% and 25℃, respectively. The major organic acid in Aloe vinegar was acetic acid (12%), but malic acid and Δ-galactronic aicd were also present in trace. The Aloe vinegar (acidity : 12%) inhibited lipase activity and it´s IC_(50) was 43%.
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