한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제33권6호
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  • Pages.737-746
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  • 2020
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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Acetobacter pasteurianus A11-2와 도라지를 이용하여 제조한 발효식초의 품질 특성

Quality Characteristics of Vinegar Fermented by Platycodon grandiflorum Root and Acetobacter pasteurianus A11-2

  • 길나영 (농촌진흥청 국립농업과학원 발효가공식품과) ;
  • 황인국 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 권희민 (농촌진흥청 국립농업과학원 발효가공식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 발효가공식품과) ;
  • 김소영 (농촌진흥청 국립농업과학원 발효가공식품과)
  • Gil, Na-Young (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Hwang, In-Guk (Functional Food Division, National Institute of Agricultural Science, RDA) ;
  • Gwon, Hee-Min (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Kim, So-Young (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA)
  • 투고 : 2020.11.10
  • 심사 : 2020.12.15
  • 발행 : 2020.12.31
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초록

In this study, we developed vinegar depending on the quantity consumed and type of peeled and unpeeled roots of Platycodon grandiflorum (PG) using Acetobacter pasteurianus A11-2, analyzed vinegar samples using colorimeter and HPLC for 15 days to assess the characteristics on quality, and evaluated their antioxidant activity using 1,1-diphenyl-2-picry1 hydrazy1 (DPPH) and 2.2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. The major result in PG vinegar was the high acidity of 6.39~6.74% and alcohol was totally converted on the 15th day of fermentation. When we fermented vinegar from peeled roots of 8% PG with a starter culture, we observed high contents of acetic acid, platycodin D, and total polyphenol and high antioxidant activity. Moreover, the vinegar fermented using 8% peeled roots of PG had the high intensity on umami and sour taste and low salty, bitter, and astringent tastes. Consequently, we could develop the PG vinegar with quality and functional characteristics from 8% peeled roots and A. pasteurianus A11-2.

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