본 연구는 한국의 전통발효식초가 지닌 새로운 생물학적 기능을 규명하기 위해 국내 및 국외에서 제조된 전통발효식초로부터 다당류를 분리하여 면역자극활성을 검토하였다. 국내산 현미식초 조다당(KBV-0), 일본산 현미식초 조다당(JBV-0) 및 국내산 감식초 조다당(KPV-0)을 분리하여 구성당 분석한 결과, KBV-0와 JBV-0는 주로 mannan으로 구성되어 있으며, KPV-0는 펙틴 유래 물질로 인한 조성으로 사료되었다. 3종의 다당 시료는 RAW 264.7 세포에 독성을 나타내지 않은 반면, RAW 264.7 세포를 자극하여 IL-6, IL-12 및 TNF-α와 같은 사이토카인의 생성을 농도 의존적인 경향으로 증진시켰으나, 특히 KPV-0의 활성이 KBV-0와 JBV-0보다 더 우수하였다. 또한 KPV-0는 대식세포의 포식작용과 관련있는 FcR II의 발현량을 유일하게 증가시켰다. 이상의 결과로부터 국내산 전통발효 감식초인 KPV-0는 다른 발효식초에 비해 더 우수한 면역활성을 지니는 것으로 나타났으며, 이는 기능성 소재로의 산업적 응용이 가능할 것으로 사료되었다.

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3 for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.