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KMID : 1134819960250040695
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.695 ~ p.700
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Studies on the Acetic Acid Fermentation Using Maesil Juice
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Kim Yong-Doo
Kang Sung-Hoon
Kang Seong-Koo
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Abstract
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In other to produce vinegar using maesil, acetic acid bacteria were selected from several conventional vinegars, and total 16 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium with maesil juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. VC-2 and it’s cultural characteristics were also investigated in the batch shake flasks. The medium containing 2% acetic acid, 6% ethanol, 0.2% glucose, 0.3% yeast extract and 30% maesil juice was suitable for acetic acid production with Acetobacter sp. VC-2 at 30℃. The acidity of culture medium was reached to 6.5% after 8 days shaking cultivation at 30℃. The main components of organic acids were acetic, citric, malic and tartaric acid, and they were 4.28, 1.38, 0.48 and 0.30%, respectively.
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KEYWORD
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maesil, Acetohcter sp., vinegar, acetic acid
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