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KMID : 1134820170460080986
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 8 p.986 ~ p.996
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Optimization of Fermentation Conditions for Burdock Vinegar Using Response Surface Methodology
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Kim Yi-Seul
Kim Seong-Ho
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Abstract
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In this study, we optimized fermentation conditions for burdock vinegar by response surface methodology. We confirmed the fermentation characteristics and major components of burdock vinegar. Alcohol fermentation of burdock extract added with 15% apple concentrates for vinegar production was performed. Consequently, 6.4% alcohol was produced after 5 days of fermentation. Central composite design was applied to investigate the effects of two independent variables, fermentation time (5∼17 days; X1) and fermentation temperature (26∼34°C; X2), on fermentation of burdock vinegar. Fermentation conditions were optimized using characteristics of fermentation broth as a dependent variable. Acetic acid contents of dependent variables were 3.85∼4.73% during acetic acid fermentation. The correlation coefficient (R2) of the derived equation from the response surface regression for acetic acid contents was 0.9850 with significance level of 1%. Arctiin contents of all fermentation samples were 0.37∼0.50 mg/100 mL, with an R2 value of 0.8380 and significance level of 5%. We elicited a regression equation for each variable and superimposed the optimum area of fermentation conditions for characteristics and effective constituent contents of the fermentation broth. The predicted values for the optimum fermentation conditions for burdock vinegar were at 31°C and 16 days.
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KEYWORD
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Arctium lappa L., burdock, vinegar fermentation, response surface methodology
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