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 inHan'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 1; pp. 61 - 68
Main Authors 박준기(Jun-Ki Park), 허창기(Chang-Ki Huh), 김도우(Do-Woo Gim), 김유진(Yu-Jin Kim), 김수환(Su-Hwan Kim), 권윤경(Yoon-Kyung Kwon), 배달(Dal Bae), 김용두(Yong-Doo Kim)
Format Journal Article
LanguageKorean
Published Seoul 한국식품과학회 2018
Korean Society of Food Science & Technology
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ISSN0367-6293
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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KISTI1.1003/JNL.JAKO201809253684937
ISSN:0367-6293
2383-9635