• Journal of Life Science
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• v.28 no.10
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• pp.1193-1200
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• 2018

This study investigated the physiochemical properties, antioxidative, nitrite-scavenging, and alcohol metabolism enzyme activities of nectarine vinegar prepared by a traditional fermentation method. The pH of nectarine vinegar was 3.70, the sugar content was $8.87^{\circ}Brix$, and the total acidity was 6.29%. Among organic acids detected, acetic acid was highest at 32.42 mg/ml, followed by lactic acid, malic acid, and succinic acid. Total phenol content of the nectarine vinegar was $121.84{\mu}g$ tannic acid equivalents (TAE)/100 ml. The antioxidative effects of muskmelon vinegar were measured using 1,1-Diphenyl2-picrylhydrazy (DPPH) radical-scavenging activity and superoxide dismutase (SOD) assay. DPPH of nectarine vinegar was increased in a dose-dependent manner, which was 84.47% at 40% concentration. SOD activity was increased in a dose-dependent manner, which was 89.06% at 60% concentration. Nitric scavenging activities of nectarine vinegar were 94.17%, 76.91%, and 20.21% at pH values 1.2, 3.0, and 6.0 at 100% concentration, respectively. The effects of nectarine vinegar on alcohol-metabolism were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities of nectarine vinegar were increased in a dose-dependent manner, which were 153.61% and 178.20 % at 60% concentration, respectively. These results suggest that nectarine vinegar has great potential as a resource for high quality functional health beverages.

• Journal of Life Science
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• v.32 no.4
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• pp.290-297
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• 2022

This study was performed to investigate the organic acids, alcohol metabolism enzyme, and antioxidative, nitrite-scavenging, and hepatoprotective effects of Dendropanax morbifera vinegar prepared by a traditional fermentation method. Among the organic acids detected, acetic acid was the highest found, at 91.72 mg/ml, followed by lactic acid (7.31 mg/ml), malic acid (1.36 mg/ml), and succinic acid (1.20 mg/ml). The total polyphenol content of the D. morbifera vinegar was 13.73 ㎍ tannic acid equivalent (TAE)/ml. The 1,1-Diphenyl-2-picrylhydrazy (DPPH) radical scavenging activity of D. morbifera vinegar was 76.04% at a 60% concentration. The superoxide dismutase (SOD) activity of D. morbifera vinegar was increased in a dose-dependent manner, which was 95.14% at a 60% concentration, while the α-glucosidase inhibitory activity of D. morbifera vinegar was 98.94% at a 10% concentration. The effects of D. morbifera vinegar on alcohol metabolism were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). The ADH and ALDH activities of D. morbifera vinegar were increased in a dose-dependent manner, 43.62% and 60.39% at a 60% concentration, respectively. The D. morbifera vinegar showed significant protective effects against tacrine-induced cytotoxicity in HepG2 cells at the 0.6% concentration. These results suggest that D. morbifera vinegar has great potential as a resource for high quality functional health beverages.

• Food Science and Preservation
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• v.20 no.4
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• pp.564-572
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• 2013

We investigated the quality characteristics of brewing brown rice vinegar through a traditional static fermentation process. Accordingly, we decided to compare the physicochemical characteristics of brewing vinegar at different temperatures and filtration methods. In four to five weeks' time, the acetic acid fermentation exhibited the highest titratable acidity and then it eventually decreased. The titratable acidity was affected by the filtration method. It was revealed that the titratable acidity was higher in the forced filtration than the traditional filtration method. Various organic acids were detected in order to initialize the fermentation stage and as the fermentation progressed, only the acetic acid could be detected. The total free amino acid content was higher at a temperature of $30^{\circ}C$ than at $20^{\circ}C$. Moreover, the free amino acid content was dependent on the acetate content during the acetic fermentation process. The main bioactive substance of the ${\gamma}$-aminobutyric acid content was more than twice at a fermentation temperature of $30^{\circ}C$ compared to the fermentation temperature of $20^{\circ}C$. Furthermore, the total amino acid and essential amino acid content at a temperature of $30^{\circ}C$ was excellent. The quality of the brown rice vinegar via forced filtration method at a temperature of $30^{\circ}C$ was the most excellent. Based on these results, the fermentation temperature and the use of nuruks (fermenting agent) affected the quality of the brown rice vinegar, and an appropriate method to consider its purpose is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.812-817
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• 2003

In the first stage, strawberry wine was manufactured in 14$^{\circ}$Brix initial sugar content, for 50 hr at 28$^{\circ}C$ using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximun acidity (4.60%) were 1.48% initial acidity and 195.76 rpm in agitation rate for 7.34 day. The fermentation conditions for maximun Hunter color a value were 1.78% initial acidity and 117.63 rpm in agitation rate for 7.35 day. Therefore, optimum acetic acid fermentation conditions were 1.5% initial acidity and 196 rpm in agitation rate for 176 hr using Acetobacter sp. PA97.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.103-111
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• 1980

This studies were conducted to make vinegar from the physiologcical fallen persinmon during the ripening fruit. The main components of the persimmon mere investigated for the several focal valieties, Some microke acted on the fermentation of persimmon was isolated. The obtained results were as follows : 1) The hardness of fruit was the hithest for Jangjunsi (long persimmon) The hardness of Bansi and Soosi valieties was decreased vary fast after five or six weeks. 2) The total amount of pectin was increased a little in order of Jangjunsi, Bansi and Soosi. The amount of soluble pectin was increased considerably in order of Soosi, Bansi and Jangjunsi. 3) The amount of total sugar and reducing sugar were increased in order of Bansi, Jangjunsi and Soosi. After five or six weeks the amount of reducing sugar of Soosi and Bansi was increased much. The amount of starch was decreased in order of Bansi, Jangjunsi and Soosi, to trace amounts without significent differences. 4) The amount of Soluble tannin was decreased in order of Bansi, Jangjunsi and Soosi. 5) Main microbes on the fermentation of persimmon vinegar were identified as follows: yeast was proved to be Saccharomyces rouxii, CBS 726, and Acetobacters were Gluconobacter oxydans subsp. suboxydans, Gluconobacter oxyaans subsp, osydans, Acetobaeter pasteurians subsp. xylinum 6) During the fermentation, process of persimmon vinegar the amount of reducing sugar and alcohol were decresed, but that of acidity was increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.394-398
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• 2002

Acetic acid bacteria have been isolated from running high-acid vinegar fermentation. The color of the isolated colony was beige-yellowish. Isolated cell was rod-shaped, small, pale, absolutely aerobic and gram-negative. Microscopically the cells appeared as non-motile and non-flagellated, preferentially occuring in pairs. The optimum temperature and pH for culture were 30$\^{C}$ and 2.7, respectively. The strain was able to grow in the presence of acetic acid, ethanol and glucose. Ethanol was oxidized to acetic acid which was not oxidized any more. The isolated strain utilized glucose, fructose, maltose, sucrose, mannitol and sorbitol as carbon source. Cellulose formation was not detected on bouillon. The DNA (G +C) content of isolated strain was determined to be 56.2 mol%. The strain isolated from industrial vinegar fermentation was identified as Gluconacetobacter europaeus.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.447-454
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• 1999

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

• Journal of Microbiology and Biotechnology
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• v.20 no.9
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• pp.1322-1330
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• 2010

Three types of nuruk were made from rice, wheat, and a rice-glasswort (6:4) mixture. Nuruk, makgeolli, and vinegar were manufactured with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN). The variable region of 18S or 16S rDNA amplified with genomic DNA extracted directly from nuruk-, makgeolli-, and vinegar-making cultures was analyzed via temperature gradient gel electrophoresis (TGGE). The sequence of the 18S rDNA variable region extracted from the TGGE gel for nuruk was 99% homologous with Aspergillus sp. and that for the makgeolli-making culture was 99% homologous with Saccharomyces sp. and Saccharomycodes sp. The sequence of the 16S rDNA variable region extracted from TGGE gel for the vinegar-making culture was 98% homologous, primarily with the Acetobacter sp. The eukaryotic and prokaryotic diversities in the nuruk-, makgeolli-, and vinegar-making cultures was not significantly altered by the addition of glasswort. Prokaryotic diversity was higher than eukaryotic diversity in the nuruk, but eukaryotic diversity was higher than prokaryotic diversity in the makgeolli-making culture, on the basis of the TGGE patterns. No 18S rDNA was amplified from the DNA extracted from the vinegar-making culture. The diversity of the microbial community in the process from nuruk to vinegar was slightly affected by the type of raw material utilized for nuruk-making. The saccharifying activity and ethanol productivity of nuruk, polyphenol content in makgeolli, and acetic acid and polyphenol content in the vinegar were increased as a result of the addition of glasswort. In conclusion, the glasswort may be not simply an activator for the growth of microorganisms during the fermentation of nuruk, makgeolli, or vinegar, but also a nutritional supplement that improves the quality of vinegar.

• Food Science and Preservation
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• v.16 no.6
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• pp.893-899
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• 2009

We compared the physicochemical properties of commercial brown rice vinegar fermented with and without ethanol. The pH and total acidity did not significantly differ between the two types of vinegar. Sugar content, reducing sugar content, and free sugar concentration were higher in commercial brown rice vinegar fermented with ethanol, whereas browning, turbidity, and overall color darkness were higher in vinegar fermented without ethanol. The ratio of acetic acid to total organic acids was 0.94 - 0.96 and 0.97 - 1.00 in commercial brown rice vinegar fermented with or without ethanol, respectively. A higher content of total amino acids, 93.07 - 509.48 ppm, was found in vinegar fermented without ethanol. Fermentation conditions affected the physicochemical properties of brown rice vinegar, as shown by significantly higher $\gamma$-aminobutyric acid (GABA) content in brown rice vinegar fermented without versus with ethanol.

• Food Science and Preservation
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• v.22 no.5
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• pp.674-682
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• 2015

In this study, vinegar was produced using urushiol-free fermented Rhus verniciflua extract to create a lacquer with added value. The effect of manufacturing conditions on the quality of vinegar using detoxified R. verniciflua extract for fermentation was investigated. The acidity of the vinegar for inoculations with various liquid starter contents was 4.8~4.9%, and it was similar among all treatment groups. The acidity of vinegar was higher when the initial alcohol content was high. The acetic acid yields were 82.8%, 84.4%, 77.7%, and 69.5%, and the maximum yield was observed when the initial alcohol content was 6%. For acetic acid fermentation using different amounts of detoxified R. verniciflua extracts, the acidity of the vinegar with the extract after fermentation was 5.3~5.9%. However, the acidity of vinegar without the extract was 5.5%. The intensity of the brown color was high for vinegar without the extract. Hunter's L values were high for vinegar with an extract content of 2%. Acetic acid (53.3~65.8 mg/mL) was the predominant acid. Arginine ($190.3{\sim}333.3{\mu}g/mL$), proline ($125.6{\sim}290.8{\mu}g/mL$), alanine ($126.1{\sim}270.9{\mu}g/mL$), and glutamic acid ($159.0{\sim}262.4{\mu}g/mL$) were the predominant amino acids in detoxified R. verniciflua vinegar.