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KMID : 1134820190480121397
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1397 ~ p.1404
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Comparison of the Quality Properties and Identification of Acetic Acid Bacteria for Aronia Vinegar
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Eom Hyun-Ju
Yoon Hyang-Sik
Kwon Nu-Ri
Jeong Yeon-Jeong
Kim Young-Ho
Hong Seong-Taek
Han Nam-Soo
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Abstract
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For development of high effective vinegar, the selective enrichment procedure was conducted to isolated acetic acid bacteria of alcoholic hydrolysis strains from natural fermented aronia. The 16s rRNA sequences of selected 4 strains were identified as Acetobacter pasteurianus. These strains were investigated for acetic acid fermentation by using 50% aronia juice and 7% alcohols at 30ºC for 21 days. The changes in pH, total acidity, alcohol contents, color, total polyphenol contents, and tannin contents were investigated. As a result, the pH decreased and the total acidity of all the samples gradually increased during fermentation period. The YJ 9-1 strain tended to increase the total acidity quicker than did the other strains. The alcohol contents were reduced according to the length of the fermentation period. YJ 6-1 and YJ 9-1, which have high alcoholysis activity, remained under 1% alcohol in just 12 days. When comparing the physiological activity, the YJ 9-1 strain was the highest for the total polyphenol and tannin contents among all the stains at the end of fermentation.
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KEYWORD
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aronia, vinegar, acetic acid bacteria
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