Song Nho-Eul, Jeong Do-Youn, Baik Sang-Ho
1Department of Food Nutrition and Health, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk 54896 Republic of Korea.
3Present Address: Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
Food Sci Biotechnol. 2018 Oct 8;28(2):481-489. doi: 10.1007/s10068-018-0489-8. eCollection 2019 Apr.
In order to improve the slow ethanol fermentation during acetic acid fermentation process of black raspberry vinegar (BRV), the microbiological and physicochemical aspects of the effects of indigenous JBCC-21A were examined. The selected JBCC-21A showed better growth and ethanol production rates than the commercial yeast strains. The ethanol production rate was 3-times faster than the traditional method. Acetic acid fermentation by JBCC-21A began 10 days earlier than the traditional method and reached up to 60 g/L acetic acid. Bacterial counts revealed was the only dominant species throughout the inoculated acetic acid fermentation. The physicochemical and functional properties of the fermented vinegar using indigenous JBCC-21A maintained a high quality similar to the traditional method, while being the faster fermentation process. Thus, it is suggested that inoculation of the indigenous strain in order to shorten the fermentation time without affecting the quality of traditional BRV.
为了改善黑树莓醋（BRV）醋酸发酵过程中缓慢的乙醇发酵情况，研究了本地菌株JBCC - 21A作用的微生物学和物理化学方面。所选的JBCC - 21A显示出比商业酵母菌株更好的生长和乙醇生产率。乙醇生产率比传统方法快3倍。JBCC - 21A的醋酸发酵比传统方法提前10天开始，醋酸含量达到60 g/L。细菌计数显示在整个接种醋酸发酵过程中它是唯一的优势菌种。使用本地JBCC - 21A发酵的醋的物理化学和功能特性保持了与传统方法相似的高品质，同时发酵过程更快。因此，建议接种本地菌株以缩短发酵时间，同时不影响传统黑树莓醋的质量。
