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KMID : 1024420170210040403
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Food Engineering Progress
2017 Volume.21 No. 4 p.403 ~ p.408
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Optimization of Fermentation Condition for Onion Vinegar Using Acetobacter orientalis MAK88
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Lee Jin-A
Lee Sul-Hee
Park Young-Seo
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Abstract
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Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be 28°C. The most appropriate preparation method of onion juice was to heat the onion at 121°C for 15 min and produce juice with pressure followed by filtering, and then sterilization at 121°C for 15 min. Prepared onion juice was used for fermentation without dilution.
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KEYWORD
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onion vinegar, fermentation, Acetobacter orientalis, optimization, acetic acid bacteria
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