→ 한국식품과학회지2018 ; 50(01): 61-68
Quality characteristics of whey makgeolli vinegar produced using Acetobacter pomorum IWV-03
유청 막걸리 식초 제조용 Acetobacter pomorum IWV-03 아세트산세균 분리 및 식초의 품질특성
Jun-Ki Park, Chang-Ki Huh, Do-Woo Gim, Yu-Jin Kim, Su-Hwan Kim1, Yoon-Kyung Kwon1, Dal Bae2, and Yong-Doo Kim*
Department of Food Science and Technology, Sunchon National University 1Imsil Cheese & Food Research Institute 2Gwanseong Takju consolidation berewery
박준기·허창기·김도우·김유진·김수환1·권윤경1·배 달2·김용두*
순천대학교 식품공학과, 1(재)임실치즈앤식품연구소, 2관성탁주합동주조장
The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acid-producing 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).
whey, whey makgeolli, vinegar, Acetobacter pomorum IWV-03, quality characteristics
한국식품과학회지 2018 Feb; 50(01): 61 - 68