Abstract ▼ AI-Helper

In this study, strains producing acetic acid were isolated from natural fermented vinegar. The strains that produced acetic acid showed resistance in media containing both 6% and 10% alcohol. Following analysis of the 16S rRNA gene, five strains were identified as Acetobacter pasteurianus and seed c...

In this study, strains producing acetic acid were isolated from natural fermented vinegar. The strains that produced acetic acid showed resistance in media containing both 6% and 10% alcohol. Following analysis of the 16S rRNA gene, five strains were identified as Acetobacter pasteurianus and seed cultures from these strains were selected for acetic fermentation. One strain, JBA172705, had the highest capacity for acetic acid production and had a total acidity of 4.40% after only 5 days of fermentation. Brown rice vinegar was prepared with JBA172705 strain and its fermentation properties were investigated by evaluated its physicochemical properties, free amino acids and organic acids contents. After 16 days of fermentation, the total acidity was 6.43% and acetic acid was 6532.95 mg%. Antimicrobial activity increased with fermentation period along with increasing acetic acid. In vitro, anti-inflammatory and anti-obesity activities were evaluated to confirm the functionality of brown rice vinegar extract. Anti-inflammatory activity increased with the treatment concentration of the extract and fermentation period. Triglyceride accumulation and leptin expression were repressed according to the treatment of brown rice vinegar extract. Quality changes, including physicochemical properties, color, free amino acids and organic acids were measured every 4 weeks in brown rice vinegar stored at 15℃, 30℃ and 45℃. Brown rice vinegar tended to decrease acidity, organic acid and brightness (∆L), and increase browning intensity during storage. The most significant change was observed in the composition of brown rice vinegar stored for 12 weeks at 45 ℃. The shelf-life of brown rice vinegar based on total acidity was determined to be 58-140 weeks. As a result, it is expected that brown rice vinegar with high acetic acid content and functional effect can be prepared with JBA172705. In addition, the shelf-life of brown rice vinegar can be calculated by setting and observing quality indicators.

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