Earticle

초록

영어

In order to produce vinegar using onions, 12 acetic acid bacteria were screened from the juice of fallen peaches,and a strain showing the highest acetic acid productivity among them was selected and identified as Acetobacter tropicalis No.22. The culture broth containing 2.5%(w/v) of initial sugar concentration showed maximum acetic production after 10 days ofcultivation, and the acetic acid was produced at the highest rate and reached the maximum acidity after 2 to 6 days ofcultivation when the residual sugar and the ethanol concentration were in the range of 1.6 to 2%(w/v) and 0.6 to 1.8%(v/v),respectively. Also optimum conditions for acetic acid production by response surface method using the fractional factorialdesign with 3 variables and 5 levels were involved with initial ethanol content of 4.67%(v/v), initial acidity of 0.03%, andinitial glucose concentration of 2.35%(w/v) and predicted level of acetic acid production at these conditions was 3.77%.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jae Kweon Jang [ Department of Food Science, Chungkang College of Cultural Industries, Icheon, Gyeonggi 467-744, Korea ]
• Young Jin Choi [ Department of Agricultural Biotechnology, Seoul National University, Seoul 151-742, Korea ]
• Myong-Soo Chung [ Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea ]
• Hoon Park [ Department of Food Science, Sunmoon University, Asan, Chungnam 336-708, Korea ]
• Kun-Sub Shim [ Greenbio Co., Ltd., Icheon, Gyeonggi 467-863, Korea ]
• Young-Seo Park [ Department of Food Science and Biotechnology, Kyungwon University, Seongnam, Gyeonggi 461-701, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664