한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제21권4호
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- Pages.377-380
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- 1992
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
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A Study on Cultural Conditions for Acetic Acid Production Employing Pear Juice
초록
To produce economically important acid with pear juice, an acetic acid bacterium was selected from many isolated acetic acid bacteria. The alcohoic fermentation was conducted by inoculating pear juice with Saccharomyces cerevisiae ATCC 4124, and then the pear vinegar was prepared by batch cultivation in flaskes with the isolated Acetobacter sp. The optimum conditions for high yield of acetic acid were studied experimentally in the batch shake flask . For seed purposes the Acetobactor sp. was cultivated for 2 -days and transferred to the acid production medium . Optimum alcohol concentration, initial acidity and temperature for the acid production were 8.0% , 2.0% and 28