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      사과식초 제조를 위한 사과주스의 초산발효 최적화 = Optimization of the Acetic Acid Fermetation condition of Apple Juice

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      https://www.riss.kr/link?id=A87001239

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      다국어 초록 (Multilingual Abstract)

      This study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice with 3, 5, 7, and 9% initial alcohol content, the maximum acidity after 10-day fermentation was 5.88% when the initial alcohol content was 5%. The acetic-acid fermentation did not proceed normally when the initial alcohol content was 9%. When the initial Brix was 1°, the acidity gradually increased, and the acidity after 12-day acetic-acid fermentation was 4.48%. Above 4% acidity was attained faster when the apple juice concentration was 5 and 10 ˚Brix than when it was 1 and 14 ˚Brix. When the initial acidity was 1% or above (0.3, 0.5, 1.0, and 2.0%), the acetic-acid fermentation proceeded normally. The acetic-acid fermentation also proceeded normally when the inoculum sizes were 10 and 15%, and the acidity after eight-day acetic-acid fermentation was 5.60 and 6.05%, respectively. Therefore, the following were considered the optimal acetic-acid fermentation conditions for apple cider vinegar: 5% initial alcohol content, 5 ˚Brix or above apple juice concentration, 1.0% or above initial acidity, and 10% or above inoculum size. Apple cider vinegar with above 5% acidity can be produced within 48 h under the following acetic-acid fermentation conditions: 7% initial alcohol content, about1% initial acidity, and 10% inoculum volume at 30℃, 30 rpm, and 1.0 vvm, using 14 ˚Brix apple juice in a mini-jar fermentor as a pre-step for industrial-scale adaptation.
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      This study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice wi...

      This study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice with 3, 5, 7, and 9% initial alcohol content, the maximum acidity after 10-day fermentation was 5.88% when the initial alcohol content was 5%. The acetic-acid fermentation did not proceed normally when the initial alcohol content was 9%. When the initial Brix was 1°, the acidity gradually increased, and the acidity after 12-day acetic-acid fermentation was 4.48%. Above 4% acidity was attained faster when the apple juice concentration was 5 and 10 ˚Brix than when it was 1 and 14 ˚Brix. When the initial acidity was 1% or above (0.3, 0.5, 1.0, and 2.0%), the acetic-acid fermentation proceeded normally. The acetic-acid fermentation also proceeded normally when the inoculum sizes were 10 and 15%, and the acidity after eight-day acetic-acid fermentation was 5.60 and 6.05%, respectively. Therefore, the following were considered the optimal acetic-acid fermentation conditions for apple cider vinegar: 5% initial alcohol content, 5 ˚Brix or above apple juice concentration, 1.0% or above initial acidity, and 10% or above inoculum size. Apple cider vinegar with above 5% acidity can be produced within 48 h under the following acetic-acid fermentation conditions: 7% initial alcohol content, about1% initial acidity, and 10% inoculum volume at 30℃, 30 rpm, and 1.0 vvm, using 14 ˚Brix apple juice in a mini-jar fermentor as a pre-step for industrial-scale adaptation.

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      참고문헌 (Reference)

      1 이기동, "참외의 알코올 및 초산발효 특성 모니터링" 한국식품과학회 34 (34): 30-36, 2002

      2 정용진, "참다래 식초 초산발효조건 및 올리고당 첨가의 영향" 한국식품저장유통학회 14 (14): 100-104, 2007

      3 주경호, "발효 현미식초의 발효방법 및 원료함량에 따른 품질변화" 한국식품저장유통학회 16 (16): 33-39, 2009

      4 이기동, "딸기식초 제조를 위한 초산발효 조건 최적화" 한국식품영양과학회 32 (32): 812-817, 2003

      5 Kim DH, "Vinegar production from subtropical fruits" 29 : 68-78, 2000

      6 Kim YT, "The production of vinegar using Citron (Citrus junos seib.) juice" 7 : 301-307, 1997

      7 Ko EJ, "The establishment of optimum cultural conditions for manufacturing garlic vinegar" 27 : 102-108, 1998

      8 Kim DH, "Studies on the production of vinegar from fig" 28 : 53-60, 1999

      9 Kim YD, "Studies on the acetic acid fermentation using maesil juice" 25 : 695-700, 1996

      10 Seo JH, "Quality comparison of potato vinegars produced by various acetobacter bacteria" 8 : 60-65, 2001

      1 이기동, "참외의 알코올 및 초산발효 특성 모니터링" 한국식품과학회 34 (34): 30-36, 2002

      2 정용진, "참다래 식초 초산발효조건 및 올리고당 첨가의 영향" 한국식품저장유통학회 14 (14): 100-104, 2007

      3 주경호, "발효 현미식초의 발효방법 및 원료함량에 따른 품질변화" 한국식품저장유통학회 16 (16): 33-39, 2009

      4 이기동, "딸기식초 제조를 위한 초산발효 조건 최적화" 한국식품영양과학회 32 (32): 812-817, 2003

      5 Kim DH, "Vinegar production from subtropical fruits" 29 : 68-78, 2000

      6 Kim YT, "The production of vinegar using Citron (Citrus junos seib.) juice" 7 : 301-307, 1997

      7 Ko EJ, "The establishment of optimum cultural conditions for manufacturing garlic vinegar" 27 : 102-108, 1998

      8 Kim DH, "Studies on the production of vinegar from fig" 28 : 53-60, 1999

      9 Kim YD, "Studies on the acetic acid fermentation using maesil juice" 25 : 695-700, 1996

      10 Seo JH, "Quality comparison of potato vinegars produced by various acetobacter bacteria" 8 : 60-65, 2001

      11 Kim KE, "Processing of vinegar using the Sea Tangle (Laminaria japonica) extract" 11 : 211-217, 2001

      12 Kwon SH, "Preparation method of fruit vinegars by two stage fermentation and beverage including vinegar" 5 : 18-24, 2000

      13 Jeong YJ, "Preparation and quality evaluation of the quick fermented persimmon vinegar using deteriorated sweet persimmon" 6 : 221-227, 1996

      14 Seo JH, "Optimization of the vinegar fermentation using concentrated apple juice" 30 : 460-465, 2001

      15 Park KS, "Investigation of the cultural characteristics of high concentration ethanol resistant Acetobacter sp" 23 : 666-670, 1994

      16 Kim SD, "Fermentation of apple vinegar in the farmhouse" 4 : 75-86, 1994

      17 Horiuchi J, "Effective onion vinegar production by two-step fermentation system" 90 : 289-293, 2000

      18 Cho JW, "Characteristics of peach vinegar by parallel complex fermentation" 7 : 89-93, 2000

      19 김미향, "Acetobacter sp. SK-7에 의한 매실식초 발효" 한국식생활문화학회 21 (21): 420-425, 2006

      20 Jeong YJ, "A view and prospect of vinegar industry" 5 : 7-12, 2000

      21 Oh YJ, "A study on cultural conditions for acetic acid production employing pear juice" 21 : 377-380, 1992

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2013-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-11-27 학술지명변경 한글명 : 한국식품저장유통학회 -> 한국식품저장유통학회지 KCI등재
      2007-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2006-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2005-06-08 학술지등록 한글명 : 한국식품저장유통학회
      외국어명 : 미등록
      KCI등재후보
      2005-03-08 학회명변경 한글명 : 한국농산물저장유통학회 -> 한국식품저장유통학회
      영문명 : Korean Society Of Postharvest Science & Technology Of Agricultural Products -> The Korean Society of Food Preservation
      KCI등재후보
      2004-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.78 0.78 0.89
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.91 0.9 1.636 0.11
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