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KMID : 1134820130420030441
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 3 p.441 ~ p.449
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Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon)
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Mo Hye-Won
Jeong Young-Hee
Jeong Ji-Suk
Choi Kyoung-Ho
Choi Sang-Won
Park Chan-Sung
Choi Mi-Ae
Kim Mi-Lim
Kim Mi-Ja
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Abstract
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This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.
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KEYWORD
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Schizandra chinensis Baillon, Omija, vinegar, acetic acid fermentation
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