• Journal of Korea Foresty Energy
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• v.22 no.2
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• pp.18-25
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• 2003

Bamboo vinegar was prepared from China-grown bamboo (Phyllostachys pubescens) using simple kiln (400 - 500 $^{\circ}C$), and its physical properties and chemical components were investigated and compared to those of Korea-grown bamboo vinegar. The physical properties of China-grown bamboo vinegar were as follows: Baume specific gravity 4.5, organic acid 9.9%, pH 2.8, tar 3.1% and refractive index 13.1%, respectively. The main components of the bamboo vinegar were acetic acid, 1-hydroxyl-2-propanone, methanol, propionic acid, 1-hydroxyl-2- butanone. There was no significant difference between the components of Korea- and China-grown bamboo vinegars. Total organic materials in China-grown bamboo vinegar were 14.8%, and organic acids (acetic acid, formic acid, propionic acid, and butanoic acid) consisted of 9.0%. These acids corresponded to 61% of total organic materials. Neutral and phenolic compounds consisted of 4.5% and 0.8% of the bamboo vinegar, which were correspond to 6% and 31% of total organic materials, respectively. The physicochemical properties of traditional Chinese bamboo vinegar indicated that it was collected at low temperature and aged for a long time.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.301-307
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• 1997

To enhance the utility value of citron, vinegars were made of citron juice, their properities were investigated, the results are as following. Optimum bacteria was Acetobacter sp. PA 97 for the citron vinegar fermentation, optimum temperature, initial acidity and alcohol concentration were 3$0^{\circ}C$, 1.5% and 8%, respectively. The lower citron juice was added, the more citric acid was produced, the acidity of sample added sub-nutrition source was higher than that of sample no added. In samples added citron juice of 10, 20 and 30%, and sub-nutrition source, total acidity were 5.42, 5.36 and 5.04%, pure acetic acid yields were 52.69, 45.25 and 35.10%, respectively. Remained alcohol of sample no added sub-nutrition source was more than that of added. In the sensory test, the most suitable concentration of citron juice for vinegar fermentation was 30%.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.418-424
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• 2014

High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.243-249
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout the experiments. The diluted juice contained 12.96Brix of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/ml$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from the diluted juice after 3 days of fermentation at $28^{\circ}C$. A kind of citrus-malomelo-yeast CMY-28 was used for the wine fermentation. The wine was successfully fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. The inoculum size of the seed vinegar was controlled to $10\%$(v/v) of the citrus wine. The wine was converted into vinegar by the fermentation process. Citrus vinegar, the final fermentation product, was colored with very thin, radish-yellow and was transparent. It's acidity ranged between $5.8\~6.2\%$ of that of acetic acid. The vinegar attained the best score by sensory test among several natural fruit vinegars. It was clear from the results that high quality citrus vinegar could be produced from concentrated citrus juice. However, the fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Korean Journal of Medicinal Crop Science
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• v.18 no.2
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• pp.113-117
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• 2010

The antioxidant and anticancer activities of Phellinus linteus, Inonotus obliquus, and Pleurotus ostreatus according to extraction methods were measured. The contents of polyphenolic compounds were higher in fermented extracts than those in water extracts. The contents were 192.4mg/100 $m{\ell}$ for Inonotus obliquus vinegar, 186.9 mg/100 $m{\ell}$ for Phellinus linteus vinegar, and 156.5 mg/100 $m{\ell}$ for Pleurotus ostreatus vinegar, respectively. EDA(electron donating ability) in Phellinus linteus that was highest among mushrooms was 83.9% in the water extract and 96.8% in the fermented extract. The growth of stomach cancer cells, SNU-719 was inhibited 62.4%, 65.5%, and 53.0% by Phellinus linteus vinegar, Inonotus obliquus vinegar, and Pleurotus ostreatus vinegar, respectively and also the growth of liver cancer cells, Hep3B was inhibited 67.1%, 68.3%, and 57.6% by Phellinus linteus vinegar, Inonotus obliquus vinegar, and Pleurotus ostreatus vinegar, while the growth of normal cell, DC2.4 was not affected. Even though Phellinus linteus and Inonotus obliquus showed higher inhibition in cancer cell growth, Pleurotus ostreatus can be efficiently used for antioxidant and anticancer activities due to their cheap price in the market.

• Food Science and Preservation
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• v.11 no.1
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• pp.117-121
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• 2004

We investigated antimicrobial effects of commercial vinegar on the harmful food-born organisms. As a result, antimicrobial effects of brown rice vinegar showed stronger than persimmon and artificial vinegar. In 10${\mu}$L/mL concentration of brown rice vinegar was completely inhibited about 5 strains except for V. parahaemolyticus, it was inhibited 15${\mu}$L/mL concentration. Therefore vinegars were effective for inhibition acitivity against food borne organisms. S. aureus and E. coli treated with 25${\mu}$L/mL concentratioin brown rice vinegar was observed by scanning electron micrographs(SEM). The cells were expanede and a part of cell wall was completely destructed by brown rice vinegar.

• Journal of Species Research
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• v.11 no.3
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• pp.155-161
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• 2022

Acetic acid bacteria (AAB) convert ethanol to acetic acid through oxidation, and the fermentation pathway of AAB is important in the vinegar industry. The genus Acetobacter is the representative one of AAB, and several Korean traditional vinegars are produced using Acetobacter strains. Until now, four species in the genus Acetobacter were reported as native species in Korea. During the past two years, we isolated several AAB strains from fruits, flowers and fermented foods, and several AAB species unrecorded in Korea were found on the basis of 16S rRNA gene sequence analyses. In this study, we report eight Acetobacter species as native ones which are A. fabarum C10-3 (=KACC 21483) isolated from plumcot fruit (Naju-si), A. lovaniensis KDG-EC1 (=KACC 22697) isolated from diced radish kimchi (Naju-si), A. okinawensis GAM12-M2 (=KACC 22696) isolated from persimmon fruit (Sangju-si), A. orientalis FR32C4 (=KACC 22370) isolated from fruit of Cudrania tricuspidata (Jeonju-si), A. papaya FR35B3 (=KACC 22046) isolated from grape fruit (Yeongdong-gun), A. suratthaniensis GAM15-R2 (=KACC 22694) isolated from persimmon fruit(Gimje-si), A. syzygii C25-1 (=KACC 22048) isolated from peach fruit (Namwon-si) and A. thailandicus JDF1-M1 (=KACC 22693) isolated from plum fruit(Seoul).

• Food Science and Preservation
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• v.24 no.5
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• pp.647-657
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• 2017

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at $30^{\circ}C$ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.441-449
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• 2013

This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.

• Microbiology and Biotechnology Letters
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• v.43 no.2
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• pp.126-133
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• 2015

Ten types of farm-made brewing vinegars were collected and four high acetic acid-producing strains (CV1, CV3, CV5, and CV6) were isolated. Among them strain CV1, exhibiting highly alcohol-resistant and acetic acid-producing properties, was selected and its taxonomic properties were investigated by phenotypic (particularly chemotaxonomic) characterization and phylogenetic inference based on 16S rRNA gene sequence analysis. On SM broth agar, cells of strain CV1 were gram-stainingnegative and formed pale white colonies with smooth to rough surfaces. Strain CV1 produced acetate from ethanol and was resistant to up to 8% (v/v) ethanol in LM broth. Strain CV1 had a G+C content of 61.0 mol%, contained meso-DAP as the cell wall amino acid, and possessed Q-10 as the major ubiquinone. A comparison of 16S rRNA gene sequences showed that strain CV1 was most closely related to Gluconacetobacter saccharivorans (≥99.0% identity). In liquid media, the optimum growth conditions for acetic acid production were 30℃ and pH >3.0 and strain CV1 produced 9.3% and 8.4% acetic acids from 10% and 9% alcohol concentrations, respectively.