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pp.60-65
초산균을 달리하여 제조한 감자식초의 품질을 상호 비교하여, 초산균에 따른 품질 특성을 조사하였다. 3종의 감자식초에 대한 pH는 2.90∼3.09, 총산 함량은 5.30∼5.60%로 큰 차이를 나타내지 않았으나, Acetobacter sp. PA96을 이용한 감자식초(II)의 색상은 감자식초(I, III)과 구별되었다. 또한 acetic acid를 제외한 유기산 조성은 Acetobacter sp. PA97을 이용한 감자식초(I)에서 citric
To investigate the effect of Acetobacter on qualities of potato vinegars, potato vinegars were produced through acetic acid fermentation using 3 Acetobacters such as Acetobacter sp. PA97, Acetobacter sp. PA96 and Acetobacter pasterianus JK 99. There were little difference in pH(2.90∼3.09) and total acidities(5.30∼5.60%) of 3 potato vinegars. However potato vinegar(II) fermented by Acetobacter sp. PA96 showed a little difference in color values with other potato vinegars. Except acetic acid in each potato vinegars, the contents of citric acid, oxalic acid, succinic acid were high in potato vinegar(I), malic acid in potato vinegar(II) and lactic acid in potato vinegar(III). The contents of glutamic acid alanine, histidine and proline were high in all potato vinegars. The major volatile components in 3 potato vinegars were acetic acid, isoamyl acetate, isobutyl acetate, 3-methyl-1-butanol, 3-methyl-butanoic acid and phenethyl alcohol. Also composition ratio of volatile components was a little difference among 3 potato vinegars.
