Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Lee, Su-Won; Yoon, Sung-Ran; Kim, Gui‐Ran; Woo, Seung-Mi; Jeong, Yong-Jin; Yeo, Soo‐Hwan; Kim, Kyong-Su; Kwon, Joong‐Ho

doi:10.1007/s10068-012-0057-6

Cited by 20 publications

(18 citation statements)

References 19 publications

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“…The occurrences of acetic, lactic, citric, malic, pyruvic and succinic acid in 58 samples of lager beers, representing 20 different brands from different parts of the world, have also been reported by Nord et al (26). Lee et al (27) found that a static fermentation of brown rice produced a high content of acetic, oxalic, tartaric and malic acids with increasing concentrations of the starter Nuruk. They also found that the acetic, tartaric and malic acid contents were higher in static cultures compared with agitated cultures.…”

Section: Discussionmentioning

confidence: 62%

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HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

et al. 2014

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Rice beer samples of nine different varieties from four states of northeast India were studied for the content of organic acids, carbohydrates and amino acids by high-performance liquid chromatography. The aromatic compounds were detected by gas chromatography-mass spectrometry method. The analysis evinced a wide variation in content of the major organic acids. Lactic acid was found in high concentration in all of the samples, while the other organic acids were present in variable amounts. Among the carbohydrates, glucose was predominant and some other monosaccharides were also detected. Most of the essential amino acids were found to be present and among them aspartic acid was the most abundant. All of the samples contained volatile or semi-volatile aromatic compounds, with phenylethyl alcohol being the most abundant compound. The overall study revealed that this form of drink has important nutritional values for dietary requirements.

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Section: Discussionmentioning

confidence: 62%

“…Lee et al . found that a static fermentation of brown rice produced a high content of acetic, oxalic, tartaric and malic acids with increasing concentrations of the starter Nuruk . They also found that the acetic, tartaric and malic acid contents were higher in static cultures compared with agitated cultures.…”

Section: Discussionmentioning

confidence: 97%

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

et al. 2014

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“…Several studies have demonstrated that amino acids enhance the taste of food (Kong et al., ) and play a critical role in the growth and development of human body (Sun et al., ). Meanwhile, organic acids derived from fermentation and minors are from the raw material, which can influence the flavor of vinegars (Lee et al., ). Among all organic acids, lactic acid is produced by proliferating lactic acid bacteria at the beginning of alcoholic fermentation and acetic acid is generated from oxidizing alcohol during the acetic acid fermentation.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process

Xia

Yao

Zhang

et al. 2018

Journal of Food Science

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Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body. In this study, the contents of nutritional compositions including proteins, fats, carbohydrates, organic acids, and amino acids were determined in SAV samples. The antioxidant compounds and properties of SAV with different aging time were also evaluated. The results showed that the contents of proteins, crude fats, and carbohydrates in SAV were not changed with the aging time. Moreover, Alanine was the main component of amino acids in SAV, and the total contents of amino acids were increased with the aging time. Acetic acid and lactic acid were the predominant organic acids in SAV. The contents of acetic acid and lactic acid accounted for more than 90% of the total organic acids in SAV, which were increased during the aging process of 5 years. Furthermore, total phenols, flavonoids contents, and browning index in SAV were also increased during the aging time. These antioxidant compounds showed a high correlation with the antioxidant activities of SAV measured by ferric reducing antioxidant power and 2,2’‐azino‐bis(3‐ethylbenzthi azoline‐6‐sulfonic acid) assays. The contribution of polyphenolic fractions and high molecular weight melanoidins to total antioxidant activities was similar (about 49% and 48%, respectively). Our findings would provide new insights to further explore the development of new vinegar‐based functional foods. Practical Application The analysis of nutritional compositions, bioactive compounds, and antioxidant capacities in vinegars provides a theoretical basis for the function of SAV. It also provides references for further explore the development of new‐type functional and healthy vinegars.

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“…Acetic acid, lactic acid, citric acid, and phenolic compounds are considered important compounds that contribute to the aromatic quality of vinegar, and volatile components of vinegar have been used to distinguish between quality and defective or adulterated samples of vinegar Lee et al 2012). Moreover, thanks to special compounds responsible for the functions of vinegar, various types of vinegars can be differentiated by the discrepancy in the contents of compounds (Del Signore 2001).…”

Section: The Relationship Between Compounds and Functionality Of Vinegarmentioning

confidence: 99%

“…For example, in fruit vinegar production, the occurrence of AF coincides with saccharification because no distinct saccharification step exists in fermentation. By contrast, some rice and cereal vinegars that are produced with starchy raw materials have a distinct saccharification step (Haruta et al 2006;Lee et al 2012). However, AF and AAF are distinctly different and have separate biochemical processes, and both are the results of the action of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Microbial diversity and their roles in the vinegar fermentation process

Feng

et al. 2015

Appl Microbiol Biotechnol

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Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

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Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Cited by 20 publications

References 19 publications

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process

Microbial diversity and their roles in the vinegar fermentation process

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