Optimization in the Preparation of Aloe Vinegar by Acetobacter sp. and Inhibitory Effect against Lipase Activity

Acetobacter sp.를 이용한 알로에 식초의 발효조건 및 Lipase활성 저해효과

  • Ryu, Il-Hwan (Kim Jeong Moon Aloe Co., Ltd.) ;
  • Lee, Kap-Sang (Wonkwang University, Dept. of Agricultural Chemistry, College of Agriculture) ;
  • Shin, Yong-Seo (Wonkwang University, Dept. of Agricultural Chemistry, College of Agriculture) ;
  • Chun, Seung-Ho (Wonkwang University, Dept. of Agricultural Chemistry, College of Agriculture) ;
  • Lee, Do-Sang (Kim Jeong Moon Aloe Co., Ltd.)
  • Published : 1999.05.31

Abstract

Acetobacter sp. were isolated from persimmon vinegar. We studied about conditions of Aloe vinegar fermentation by an isolated strain and inhibitory effect against lipase activity. Strains DS-118 was strictly aerobic, motile, gram negative, non-spore-forming and short rod shaped. It reacted positively in catalase test, was oxidase test negative, was ureas negative, was produced acetic acid from alcohol. On the basis of these results, it was identified as a strain of Acetobacter sp. In the preparation of Aloe vinegar, optimun initial alcohol concentration, acidity, and fermentation temperature were 10%, $3{\sim}4%$ and $25^{\circ}C$, respectively. The major organic acid in Aloe vinegar was acetic acid (12%), but malic acid and ${\delta}-galactronic$ acid were also present in trace. The Aloe vinegar(acidity : 12%) inhibited lipase activity and it's $IC_{50}$ was 43%.