Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea.
Microbial Institute for Fermentation Industry (MIFI), Sunchang, South Korea.
Prep Biochem Biotechnol. 2022;52(1):38-47. doi: 10.1080/10826068.2021.1907406. Epub 2021 Apr 27.
Vinegar is a common food additive produced by acetic acid bacteria (AAB) during fermentation process. Low yield and long incubation time in conventional vinegar fermentation processes has inspired research in developing efficient fermentation techniques by the activation of AAB for acetic acid production. The present study intends to enhance vinegar production using acetic acid bacteria and light emitting diode (LED). A total of eight acetic acid bacteria were isolated from Korean traditional vinegar and assessed for vinegar production. Isolate AP01 exhibited maximum vinegar production and was identified as based on the 16S rRNA sequences. The optimum fermentation conditions for the isolate AP01 was incubation under static condition at 30 °C for 10 days with 6% initial ethanol concentration. Fermentation under red LED light exhibited maximum vinegar production (3.6%) compared to green (3.5%), blue (3.2%), white (2.2%), and non-LED lights (3.0%). Vinegar produced using red LED showed less toxicity to mouse macrophage cell line (RAW 264.7) and high inhibitory effects on nitric oxide and IL-6 production. The results confirmed that red LED light could be used to increase the yield and decrease incubation time in vinegar fermentation process.
醋是一种常见的食品添加剂，由醋酸菌（AAB）在发酵过程中产生。传统醋发酵过程中产量低、发酵时间长，这激发了人们研究通过激活 AAB 生产醋酸来开发高效发酵技术。本研究旨在利用醋酸菌和发光二极管（LED）提高醋的产量。从韩国传统醋中分离出 8 株醋酸菌，并评估其产醋能力。分离株 AP01 表现出最大的产醋能力，并根据 16S rRNA 序列鉴定为 。分离株 AP01 的最佳发酵条件为在 30°C 下静置培养 10 天，初始乙醇浓度为 6%。与绿光（3.5%）、蓝光（3.2%）、白光（2.2%）和非 LED 光（3.0%）相比，红光 LED 下的发酵产醋量最高（3.6%）。与使用非 LED 光相比，使用红光 LED 生产的醋对小鼠巨噬细胞系（RAW 264.7）的毒性更小，对一氧化氮和 IL-6 的产生有较高的抑制作用。结果证实，红光 LED 可用于提高醋发酵过程中的产量并缩短发酵时间。
