In this study, we developed vinegar depending on the quantity consumed and type of peeled and unpeeled roots of Platycodon grandiflorum (PG) using Acetobacter pasteurianus A11-2, analyzed vinegar samples using colorimeter and HPLC for 15 days to assess the characteristics on quality, and evaluated their antioxidant activity using 1,1-diphenyl-2-picry1 hydrazy1 (DPPH) and 2.2’-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. The major result in PG vinegar was the high acidity of 6.39~6.74% and alcohol was totally converted on the 15th day of fermentation. When we fermented vinegar from peeled roots of 8% PG with a starter culture, we observed high contents of acetic acid, platycodin D, and total polyphenol and high antioxidant activity. Moreover, the vinegar fermented using 8% peeled roots of PG had the high intensity on umami and sour taste and low salty, bitter, and astringent tastes. Consequently, we could develop the PG vinegar with quality and functional characteristics from 8% peeled roots and A. pasteurianus A11-2.

Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be 28oC. The most appropriate preparation method of onion juice was to heat the onion at 121oC for 15 min and produce juice with pressure followed by filtering, and then sterilization at 121oC for 15 min. Prepared onion juice was used for fermentation without dilution.

This study was conducted to produce vinegar using maesil. Acetic acid bacteria was 20 strains isolated from several conventional vinegars. Among the isolates, a strain showed highest acetic acid productivity was selected and identified as Acetobacter sp. SK-7. The optimum medium of acetic acid production by Acetobacter sp. SK-7 was 30% of maesil juice, 4% of ethanol, and 2% of starting acidity and 0.2% of glucose. Optomum condition for the high yield of acetic acid was in the shaking culture at 30℃. The acidity of culture medium was reached to 7.1% after 12 days fermentation. Organic acid was identify 6 kinds containing acetic acid. The total content was 7,068.7 mg% after 12 days and malic acid slowly decreased and acetaic and citirc acid gradationally increased according to fermentation

꾸지뽕 열매의 부가가치를 증대하기 위해 꾸지뽕 발효식 초를 제조하고 그의 발효조건을 확립하였다. 전통발효식품 으로부터 초산내성, 초산 고생산능, ethanol 내성 및 아황산 내성이 우수한 49종의 초산 균주를 분리하였고, 16S rRNA 유전자 염기서열의 해독 결과, Acetobacter indonesiensis, A. cerevisiae, A. orientalis, A. tropicalis, A. fabarum, A. pasteurianus 및 A. syzygii으로 동정되었다. 이들 중 GRAS 균주인 A. pasteurianus SCMA5와 SCMA6를 발효 균주로 최종 선정하였다. 최적 발효는 꾸지뽕 열매 함량이 40%(v/v)인 즙액과 5%(v/v) ethanol을 첨가하여 25℃에서 72시간 발효가 가장 적절하였다. 관능평가 결과, SCMA06 균주를 적용한 발효액의 선호도가 SCMA05 균주를 적용한 발효액보다 높았다. SCMA06 균주를 사용한 발효식초에서 항산화 능력을 측정하는 DPPH 라디컬 소거활성의 경우 대조구에 비해 53.02±0.78%이상 높게 나타났고, 항당뇨 능력을 측정하는 AGI활성은 발효 72시간에 91.40±2.43% 저해능을 보여 시판중인 acarbose보다 활성이 높았다. 이번 연구는 꾸지뽕 열매를 활용한 발효식초 제조를 위한 산업화 연구에 기여할 수 있을 것이다.

유자즙액을 이용한 식초생산을 위하여 초산생성능이 우수한 초산균을 재래초로부터 분리, 동정하고 유자식초 제조를 위한 최적 발효조건을 검토하였다. 재래초로부터 분리한 25균주 중 초산 생산균 분리용 배지에서 초산 생성능이 가장 우수한 균주로 최종 선정된 균주는 Acetobacter sp. V-16으로 동정되었다. 이 균주의 유자식초 생산용 액체 배지에서 배양조건을 살펴본 결과, 최적온도는 이었으며, 초산생성에 적합한 배지의 조성은 초기산도2%, 알코

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