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내산성이 우수한 Acetobacter pasteurianus AFY-4 균주를 이용한 다래 식초 초산발효 최적화
이하연(Ha-Yeon Lee),고윤지(Yoon-Ji Goh),박지선(Ji-Seon Park),안문섭(Mun-Seob Ahn),권혜정(Hye-Jeong Kwon) 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.2
Acetobacter pasteurianus AFY-4 was isolated from fermented vinegar in Hongcheon-gun, Gangwon-do. The A. pasteurianus AFY-4 strain had a higher tolerance to low-pH. Optimization of acetic acid fermentation of hardy kiwi (Actinidia arguta) was conducted using the A. pasteurianus AFY-4 strain based on the response surface methodology (RSM). The optimization of acetic acid fermentation for producing hardy kiwi vinegar was determined by five levels of initial ethanol, initial acetic acid, and acetic acid bacteria (AAB) inoculum volume, using the central composite design. The acetic acid yield and residual ethanol for acetic acid fermentation of hardy kiwi optimized by the RSM were significantly different. The optimal conditions for acetic acid fermentation of hardy kiwi vinegar were 8.95% of the initial ethanol, 1.86% of the initial acetic acid, and 25.02% of the AAB inoculum volume.