유청 막걸리 식초 제조용 Acetobacter pomorum IWV-03 아세트산세균 분리 및 식초의 품질특성
The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total orga...
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Published in | Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 1; pp. 61 - 68 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | Korean |
Published |
Seoul
한국식품과학회
2018
Korean Society of Food Science & Technology |
Subjects | |
Online Access | Get full text |
ISSN | 0367-6293 2383-9635 |
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Summary: | The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively). |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 KISTI1.1003/JNL.JAKO201809253684937 |
ISSN: | 0367-6293 2383-9635 |