Optimization of the acetic acid fermentation condition of apple juice = 사과식초 제조를 위한 사과주스의 초산발효 최적화

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dc.contributor.authorB H Kang-
dc.contributor.authorE J Shin-
dc.contributor.authorS H Lee-
dc.contributor.authorD S Lee-
dc.contributor.authorS S Hur-
dc.contributor.authorKee Sun Shin-
dc.contributor.authorS H Kim-
dc.contributor.authorS M Son-
dc.contributor.authorJ M Lee-
dc.date.accessioned2017-04-19T09:28:51Z-
dc.date.available2017-04-19T09:28:51Z-
dc.date.issued2011-
dc.identifier.issnI000-0178-
dc.identifier.uri10.11002/kjfp.2011.18.6.980ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/10604-
dc.description.abstractThis study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice with 3, 5, 7, and 9% initial alcohol content, the maximum acidity after 10-day fermentation was 5.88% when the initial alcohol content was 5%. The acetic-acid fermentation did not proceed normally when the initial alcohol content was 9%. When the initial Brix was 1°, the acidity gradually increased, and the acidity after 12-day acetic-acid fermentation was 4.48%. Above 4% acidity was attained faster when the apple juice concentration was 5 and 10 ˚Brix than when it was 1 and 14 ˚Brix. When the initial acidity was 1% or above (0.3, 0.5, 1.0, and 2.0%), the acetic-acid fermentation proceeded normally. The acetic-acid fermentation also proceeded normally when the inoculum sizes were 10 and 15%, and the acidity after eight-day acetic-acid fermentation was 5.60 and 6.05%, respectively. Therefore, the following were considered the optimal acetic-acid fermentation conditions for apple cider vinegar: 5% initial alcohol content, 5 ˚Brix or above apple juice concentration, 1.0% or above initial acidity, and 10% or above inoculum size. Apple cider vinegar with above 5% acidity can be produced within 48 h under the following acetic-acid fermentation conditions: 7% initial alcohol content, about 1% initial acidity, and 10% inoculum volume at 30℃, 30 rpm, and-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleOptimization of the acetic acid fermentation condition of apple juice = 사과식초 제조를 위한 사과주스의 초산발효 최적화-
dc.title.alternativeOptimization of the acetic acid fermentation condition of apple juice-
dc.typeArticle-
dc.citation.titleKorean Journal of Food Preservation-
dc.citation.number6-
dc.citation.endPage985-
dc.citation.startPage980-
dc.citation.volume18-
dc.contributor.affiliatedAuthorKee Sun Shin-
dc.contributor.alternativeName강복희-
dc.contributor.alternativeName신은정-
dc.contributor.alternativeName이상한-
dc.contributor.alternativeName이동선-
dc.contributor.alternativeName허상선-
dc.contributor.alternativeName신기선-
dc.contributor.alternativeName김성호-
dc.contributor.alternativeName손석민-
dc.contributor.alternativeName이진만-
dc.identifier.bibliographicCitationKorean Journal of Food Preservation, vol. 18, no. 6, pp. 980-985-
dc.identifier.doi10.11002/kjfp.2011.18.6.980-
dc.subject.keywordapple juice-
dc.subject.keywordvinegar-
dc.subject.keywordacetic acid fermentation-
dc.subject.localapple juice-
dc.subject.localvinegar-
dc.subject.localacetic acid fermentation-
dc.description.journalClassN-
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Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
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