논문 상세보기
pp.189-196
To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of ‘Cheongsoo’ grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.
재료 및 방법
1. 사용균주, 배지 및 사과식초 제조
2. pH 및 총산 함량
3. 환원당 측정
4. 유기산 분석
5. 색도 측정
6. 총 폴리페놀 함량 측정
7. 총 플라보노이드 측정
8. 항산화 활성 측정
9. 통계처리
결과 및 고찰
1. pH, 총산, 환원당 및 유기산 분석
2. 색도 측정
3. 총폴리페놀, 총플라보노이드함량및라디칼소거활성
요약 및 결론
감사의 글
References
