As the economic level improves, dietary life is changing to westernization. As a result, new diseases are emerging and the incidence of diseases is also increasing. Accordingly, people are increasingly interested in healthy life and there is a demand for functional foods. Immature Citrus unshiu cont...
As the economic level improves, dietary life is changing to westernization. As a result, new diseases are emerging and the incidence of diseases is also increasing. Accordingly, people are increasingly interested in healthy life and there is a demand for functional foods. Immature Citrus unshiu contais high contens of organic acids and dietary fiber compared to ripe tangerines. It also contains a large amount of flavonoids. However, compared to the increase in shipments of immature Citrus unshiu, research on processing is insufficient. Immature Citrus unshiu contains various antibacterial properties such as limonene, essential oil components, hesperidin, and naringin, which cause a poor acetic acid fermentation. Therefore, we intend to achieve diversification of immature Citrus unshiu processing by selecting the acetic acid bacteria suitable for the immature Citrus unshiu vinegar production and analyzing their3 fermentation characteristics. In this study, total 64 bacterial strains were isolation from traditional fermented vinegar, based on the halo formation on the plate containing big size of the halo zone CaCo3. Among them, three strains such as BR4, P6 and R8 showed. Afterwards, the number of viable cell count, cell growth and acetic acid production ability were analyzed, and three strains of A. pasteurianus BR4, K. kakiaceti P6 and A. pasteurianus R8 were finally selected. When wine is made using S. cerevisiae Fermivin to make vinegar, the sugar content is 5.80±0.0 ° Brix, and the alcohol content is 9.8%. Reducing sugar seats showed 1.49±0.04%, and free sugar was sucorse 368.01±79.48 mg/L, glucose 0±0.00 mg/L, fructose 1568.01±108.77 mg/L. The pH was 4.17±0.01, and the total acidity was 1.59±0.01%. Total phenol was 0.11±0.00%, and some organic acids were citric acid 9763.01±1250.50 mg/L, succinic acid 1151.07±219.60 mg/L, lactic acid 63.01±7.69 mg/L, and acetic acid 75.01±14.63 mg/L. After that, using the selected wine, the seed was mixed with the production schedule seed at a ratio of 2 : 8, followed by incubation at 30°C for 30 to analyze. As a result of acetic acid fermentation, K. kakiaceti P6 pH 2.90±0.00, total acidity 4.86±0.01%, the highest value, and the number of viable bacteria also K. kakiaceti P6 7.18±0.01 log CFU/mL the most. Total phenol content was K. kakiaceti P6 0.13±0.01%, A. pasteurianus CY 0.14±0.01%, and total flavonoid content K. kakiaceti P6 52.62±0.02 CE mg/L, A. pasteurianus CY 50.78±0.01 CE mg/L. DPPH radical scavenging activity tended to decrease with acetic acid fermentation, and FRAP tended to increase. A total of 16 volatile aromatic compounds were detected. Among esters, ethyl phenylacetate, which gives a sweet flavor such as wax, green apple and strawberry, was 61.95±0.12 mg/mL, the highest in A. pasteurianus CY. In addition, ethyl pentanoate, which smells of peach, orange, and grass, was also highest in A. pasteurianus CY at 3.48±0.01 mg/mL. In conclusion, we confirm that the selection of K. kakiaceti P6 and A. pasteurianus CY are suitable for the production of immature citrus unshiu fermented vinegar, and we expect to use them to increase consumption of immature citrus unshiu and to diversify processing methods.
As the economic level improves, dietary life is changing to westernization. As a result, new diseases are emerging and the incidence of diseases is also increasing. Accordingly, people are increasingly interested in healthy life and there is a demand for functional foods. Immature Citrus unshiu contais high contens of organic acids and dietary fiber compared to ripe tangerines. It also contains a large amount of flavonoids. However, compared to the increase in shipments of immature Citrus unshiu, research on processing is insufficient. Immature Citrus unshiu contains various antibacterial properties such as limonene, essential oil components, hesperidin, and naringin, which cause a poor acetic acid fermentation. Therefore, we intend to achieve diversification of immature Citrus unshiu processing by selecting the acetic acid bacteria suitable for the immature Citrus unshiu vinegar production and analyzing their3 fermentation characteristics. In this study, total 64 bacterial strains were isolation from traditional fermented vinegar, based on the halo formation on the plate containing big size of the halo zone CaCo3. Among them, three strains such as BR4, P6 and R8 showed. Afterwards, the number of viable cell count, cell growth and acetic acid production ability were analyzed, and three strains of A. pasteurianus BR4, K. kakiaceti P6 and A. pasteurianus R8 were finally selected. When wine is made using S. cerevisiae Fermivin to make vinegar, the sugar content is 5.80±0.0 ° Brix, and the alcohol content is 9.8%. Reducing sugar seats showed 1.49±0.04%, and free sugar was sucorse 368.01±79.48 mg/L, glucose 0±0.00 mg/L, fructose 1568.01±108.77 mg/L. The pH was 4.17±0.01, and the total acidity was 1.59±0.01%. Total phenol was 0.11±0.00%, and some organic acids were citric acid 9763.01±1250.50 mg/L, succinic acid 1151.07±219.60 mg/L, lactic acid 63.01±7.69 mg/L, and acetic acid 75.01±14.63 mg/L. After that, using the selected wine, the seed was mixed with the production schedule seed at a ratio of 2 : 8, followed by incubation at 30°C for 30 to analyze. As a result of acetic acid fermentation, K. kakiaceti P6 pH 2.90±0.00, total acidity 4.86±0.01%, the highest value, and the number of viable bacteria also K. kakiaceti P6 7.18±0.01 log CFU/mL the most. Total phenol content was K. kakiaceti P6 0.13±0.01%, A. pasteurianus CY 0.14±0.01%, and total flavonoid content K. kakiaceti P6 52.62±0.02 CE mg/L, A. pasteurianus CY 50.78±0.01 CE mg/L. DPPH radical scavenging activity tended to decrease with acetic acid fermentation, and FRAP tended to increase. A total of 16 volatile aromatic compounds were detected. Among esters, ethyl phenylacetate, which gives a sweet flavor such as wax, green apple and strawberry, was 61.95±0.12 mg/mL, the highest in A. pasteurianus CY. In addition, ethyl pentanoate, which smells of peach, orange, and grass, was also highest in A. pasteurianus CY at 3.48±0.01 mg/mL. In conclusion, we confirm that the selection of K. kakiaceti P6 and A. pasteurianus CY are suitable for the production of immature citrus unshiu fermented vinegar, and we expect to use them to increase consumption of immature citrus unshiu and to diversify processing methods.
주제어
#immature Citrus unshiu vinegar bacteria acetic acid fermentation
※ AI-Helper는 부적절한 답변을 할 수 있습니다.