효모 종류에 따른 무독화 옻식초의 초산발효 특성
Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
This study was conducted to investigate and compare the characteristics of acetic acid fermentation in detoxified Rhus verniciflua vinegar (DRV) produced by different yeast strains. The DRVs were prepared by static acetic acid fermentation using six different yeast strains (Saccharomyces cerevisiae Fermivin, Pichia kudriavzerii N77-4, Hanseniaspora pountiae HP1-2, Candida tropicalis Y447, Wickerhamomyces anomalus N43-8, and Pichia kluyveri Frootzen). Alcohol content of the S. cerevisiae Fermivin fermented DRV was highest 16.07%. Among the yeast strain DRVs, there were significant differences in alcohol content, but all alcohol levels were 11%. Moreover, there were differences in pH and titratable acidity of the DRVs. The organic acid content of the DRVs ranged from 35.88 to 55.49 mg/mL and there were significant differences among the yeast strain DRVs. Essential free amino acids, particularly glutamic acid, alanine, leucine and valine, were detected in each of the 6 DRVs. Electronic nose analysis revealed that three different volatile chemical patterns were present in the 6 DRVs. The results indicate that yeast strains with different characteristics can produce vinegars with different characteristics.
Abstract
This study was conducted to investigate and compare the characteristics of acetic acid fermentation in detoxified Rhus verniciflua vinegar (DRV) produced by different yeast strains. The DRVs were prepared by static acetic acid fermentation using six different yeast strains (Saccharomyces cerevisiae Fermivin, Pichia kudriavzerii N77-4, Hanseniaspora pountiae HP1-2, Candida tropicalis Y447, Wickerhamomyces anomalus N43-8, and Pichia kluyveri Frootzen). Alcohol content of the S. cerevisiae Fermivin fermented DRV was highest 16.07%. Among the yeast strain DRVs, there were significant differences in alcohol content, but all alcohol levels were 11%. Moreover, there were differences in pH and titratable acidity of the DRVs. The organic acid content of the DRVs ranged from 35.88 to 55.49 mg/mL and there were significant differences among the yeast strain DRVs. Essential free amino acids, particularly glutamic acid, alanine, leucine and valine, were detected in each of the 6 DRVs. Electronic nose analysis revealed that three different volatile chemical patterns were present in the 6 DRVs. The results indicate that yeast strains with different characteristics can produce vinegars with different characteristics.
참고문헌 (29)
- Casale M, "Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy", Analy Chim Acta, 557, pp.360~366 (2006)
- Adams MR, "Microbiology of fermented food", pp.1~44 (1998), Blackie Academic and Professional
- 임은정, "전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초제조 및 발효특성", 한국식품저장유통학회지, 22(1), pp.108~118 (2015), 한국식품저장유통학회
- Ann YG, "Studies on wax gourd-ginseng vinegar", Korean J Food Nutr, 14, pp.52~58 (2001)
- 서효빈, "감식초를 활용한 기능성 음료로서의 혈중 지질 농도 감소와 운동기능성 증대 가능성 검토", 한국임학회지, 100(2), pp.232~239 (2011), 한국임학회
- 김민주, "미나리 발효액과 미나리 발효액을 이용한 식초의 특성 분석 및 glioma C6 세포에서 산화적 손상에 대한 보호 효과", 한국식품과학회지, 45(3), pp.350~355 (2013), 한국식품과학회[DOI]
- 나환식, "시판 발효식초의 원료에 따른 특성 비교", 한국식품저장유통학회지, 20(4), pp.482~487 (2013), 한국식품저장유통학회
- 홍성민, "오이를 이용한 기능성 식초 음료 개발", 한국식품영양과학회지, 41(7), pp.927~935 (2012), 한국식품영양과학회[DOI]
- Jung NC, "Biological activity of urushiol and flavonoids from Lac tree (Rhus verniciflua Stokes)", Ph D, pp.1998
- 김중배, "옻나무 껍질에서 분리한 항산화물질의 성분", 한국식품영양학회지, 16(1), pp.60~65 (2003), 한국식품영양학회
- Son YO, "Selective antiproliferative and apoptotic effects of flavonoids purified from Rhus verniciflua Stokes on normal versus transformed hepatic cell lines", Toxicol Lett, 155, pp.115~125 (2005)
- Kim JS, "Rhus verniciflua Stokes flavonoid extracts have anti-oxidant, anti-microbial and α-glucosidase inhibitory effect", Food Chem, 120, pp.539~543 (2010)
- Ha YD, "Civilization history of vinegar", Food Industry and Nutrition, 5, pp.1~6 (2000)
- Se-Young Jang, "Effect of Lactate and Corn Steep Liquor on the Production of BacterialCellulose by Gluconacetobacter persimmonis KJ145T", Food Science and Biotechnology, 14(5), pp.561~565 (2005), 한국식품과학회
- Jones DD, "Volatile constituents of vinegar. Ⅱ. Fermation of volatiles in a commercial malt vinegar process", J Inst Brew, 76, pp.55~60 (1970)
- 김아람, "감초 첨가에 의한 탁주의 저장성 및 품질증진 효과", 한국식품과학회지, 40(2), pp.194~200 (2008), 한국식품과학회
- 최한석, "Urushiol이 제거된 발효옻 추출물의 제조와 특성", 한국식품과학회지, 44(2), pp.173~178 (2012), 한국식품과학회[DOI]
- 김지영, "팽화차조 첨가에 따른 조 막걸리의 양조 중 pH, 산도, 색도, 아미노산, 환원당, 총당 및 알코올 함량 변화", 한국식품과학회지, 42(6), pp.727~732 (2010), 한국식품과학회
- 이기택, "전자코를 이용한 배추김치의 숙성도 예측", 한국식품저장유통학회지, 12(6), pp.613~616 (2005), 한국식품저장유통학회
- 조인희, "포장방법에 따른 데침나물의 저장중 품질변화", 한국식품저장유통학회지, 19(3), pp.328~336 (2012), 한국식품저장유통학회[DOI]
- Han EH, "Volatile flavor components in mash of Takju prepared by using different Nuruks", Korean J Food Sci Technol, 29, pp.563~570 (1997)
- 백성열, "야생 효모 종류에 따른 알코올 발효 특성", 한국미생물·생명공학회지, 43(3), pp.227~235 (2015), 한국미생물·생명공학회[DOI]
- Moon SY, "Comparative analysis of commercial vinegars in physicochemical properties, minor components and organoleptic tastes", Korean J Food Sci Technol, 29, pp.663~670 (1997)
- Furukawa S, "Conversion of non-vilatile organic acids to acetic acid in acetic acid fermentation", J Ferment Technol, 51, pp.327~334 (1973)
- Lee YC, "Physicochemical characteristics of traditional vinegars in Andong province", J Korean Soc Food Cult, 14, pp.17~20 (1999)
- 신진숙, "생전분 분해효소를 이용한 현미의 초산발효조건에 따른 성분변화", 한국식품영양과학회지, 32(3), pp.381~387 (2003), 한국식품영양과학회
- Jeong YJ, "A view and prospect of vinegar industry", Food Industry and Nutrition, 5, pp.7~12 (2000)
- 백성열, "초산균 종류에 따른 무독화 옻식초의 품질 특성", 한국식품저장유통학회지, 23(3), pp.347~354 (2016), 한국식품저장유통학회
- Seo JH, "Volatile components in persimmon vinegars by solid phase microextraction", Korean J Food Sci Technol, 33, pp.153~156 (2001)