Quality characteristics of whey makgeolli vinegar produced using Acetobacter pomorum IWV-03
2018
Park, J.K., Sunchon National University, Suncheon, Republic of Korea | Huh, C.K., Sunchon National University, Suncheon, Republic of Korea | Gim, D.W., Sunchon National University, Suncheon, Republic of Korea | Kim, Y.J., Sunchon National University, Suncheon, Republic of Korea | Kim, S.H., Imsil Cheese and Food Research Institute, Imsil, Republic of Korea | Kwon, Y.K., Imsil Cheese and Food Research Institute, Imsil, Republic of Korea | Bae, D., Gwanseong Takju consolidation berewery, Republic of Korea | Kim, Y.D., Sunchon National University, Suncheon, Republic of Korea
The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).
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