Low-Temperature Alcoholic Fermentation for the Production of High Quality Vinegar using Peach

Jung, Kyung-Mi; Lee, Young-Suk; 김정원,; Seol, Jeongman; Jung, Young Hoon; Kim, Soo Rin

doi:10.7841/ksbbj.2018.33.2.95

Cited by 4 publications

(6 citation statements)

References 29 publications

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“…The major taste compounds in fermented vinegar consist of organic acids generated from fermentation, as well as free amino acids produced by hydrolyzation of protein during fermentation [20]. PV contained organic acids, acetic acid, oxalic acid, citric acid, succinic acid, malic acid and lactic acid, at 4034.46, 72.76, 1530.65, 1075.51, 140.95 and 390.87 mg%, respectively (Table 1).…”

Section: Contents Of Organic Acids and Free Amino Acids In Pvmentioning

confidence: 99%

Anti-Fatigue Effect of Prunus Mume Vinegar in High-Intensity Exercised Rats

et al. 2020

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Nowadays, new types of vinegar have been developed using various raw materials and biotechnological processes. The fruit of Prunus mume has been extensively distributed in East Asia and used as a folk medication for fatigue. In this study, the Prunus mume vinegar (PV) was produced by a two-step fermentation and was evaluated for its anti-fatigue activity by C2C12 myoblasts and high-intensity exercised rats. The administration of PV significantly improved running endurance and glycogen accumulation in the liver and muscle of PV supplemented rats compared to sedentary and exercised control groups. In addition, PV supplementation elicited lower fatigue-related serum biomarkers, for instance, ammonia, inorganic phosphate, and lactate. PV administered rats exhibited higher lactate dehydrogenase activity and glutathione peroxidase activity, and lower creatine kinase activity and malondialdehyde levels. Furthermore, phenolic compounds in PV were identified using HPLC analysis. The phenolic acids analyzed in PV were protocatechuic acid, syringic acid, chlorogenic acid, and its derivates. These results indicate that the administration of PV with antioxidative property contributes to the improvement of fatigue recovery in exhausted rats. The findings of this study suggest that the PV containing various bioactive constituents can be used as a functional material against fatigue caused by high-intensity exercise.

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Section: Contents Of Organic Acids and Free Amino Acids In Pvmentioning

confidence: 99%

Anti-Fatigue Effect of Prunus Mume Vinegar in High-Intensity Exercised Rats

et al. 2020

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“…Our previous study reported that S. cerevisiae Cheongdo has an excellent glucose fermentation capability at 10°C [ 16 ]. This study also confirmed that Cheongdo was able to produce a significantly higher level of ethanol (0.60 g ethanol/L·h) than EC1118 (0.52 g ethanol/L·h) using 200 g/L of glucose at 10°C ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…The cold-tolerant yeast S. cerevisiae Cheongdo [ 16 ] was compared to a commercial wine yeast S. cerevisiae EC1118 (LALVIN, Montreal, QC, Canada). Cells were precultured in 5 mL of YPD (1% yeast extract, 2% peptone, and 2% glucose).…”

Section: Methodsmentioning

confidence: 99%

“…Among various industrially attractive phenotypes of S. cerevisiae , cold tolerance is one of the most essential traits for the beverage and food industry [ 15 ]. Wine and beer fermentation at a low temperature improves flavor by preventing spoilage microorganisms [ 16 , 17 , 18 ]. Moreover, cold-tolerant strains are required to produce unfermented frozen dough with viable cells [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

“…S. cerevisiae Cheongdo (KACC 93277P) is a cold-tolerant strain isolated from frozen peach samples [ 16 ]. In this study, the possibility of the industrial use of S. cerevisiae Cheongdo was investigated using a phenotype microarray with 192 carbon sources.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Cold-Tolerant Saccharomyces cerevisiae Cheongdo Using Phenotype Microarray

Jung¹,

Park

Jang

et al. 2021

Microorganisms

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The cold-tolerant yeast Saccharomyces cerevisiae is industrially useful for lager fermentation, high-quality wine, and frozen dough production. S. cerevisiae Cheongdo is a recent isolate from frozen peach samples which has a good fermentation performance at low temperatures and desirable flavor profiles. Here, phenotype microarray was used to investigate industrial potentials of S. cerevisiae Cheongdo using 192 carbon sources. Compared to commercial wine yeast S. cerevisiae EC1118, Cheongdo showed significantly different growth rates on 34 substrates. The principal component analysis of the results highlighted that the better growth of Cheongdo on galactose than on EC1118 was the most significant difference between the two strains. The intact GAL4 gene and the galactose fermentation performance at a low temperatures suggested that S. cerevisiae Cheongdo is a promising host for industrial fermentation rich in galactose, such as lactose and agarose.

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Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”

Jeon¹,

Park²,

Kim³

et al. 2021

Korean J. Food Preserv.

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According to the method described in the ancient literature "Imwonsipyukji", 'Dochobang' was mainly composed of lactic acid (756.81 mg/100 mL) and acetic acid (473.66 mg/100 mL) as the main organic acids on the 14th day of fermentation. The acidity of 'Dochobang' was 1.09%, resulting in low marketability. Therefore, this study aimed to improve the manufacturing process of peach vinegar and optimize the conditions, including temperature and initial pH, for producing high-acidity vinegar using fermented seeds. We first selected yeasts (Saccharomyces cerevisiae YM27) with excellent alcohol fermentation ability and acetic acid bacteria (Acetobacter oryzifermentans (KACC19301)) with remarkable acid-producing ability and used these in the process-improved two-stage fermentation. The experiment was conducted by 3 treatments of tepmerature(20℃, 30℃ and 35℃) and initial pH(3, 4 and 5) for acetic acid fermentation. 'Dochobang' fermented alcohol and acetic acid at the same time by natural fermentation. on the other hand, peach wine starter and seed vinegar were added before each fermentation step to increase acetic acid production. Wines fermented at 25℃ and 30℃ were found to be 9% alcoholic on days sixth and nine days, respectively. Organic acid analysis revealed that the level of acetic acid in vinegar fermented at pH 4 and 20℃ increased steadily until day 14 (6,171.3 mg/100 mL). The acidity was 7% on the 21st day of fermentation. Furthermore, as the fermentation progressed, the umami and sourness of the peach vinegar increased. We expect that our findings could improve the quality of peach vinegar recorded in the old literature and can be used in small-scale agricultural companies.

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Low-Temperature Alcoholic Fermentation for the Production of High Quality Vinegar using Peach

Cited by 4 publications

References 29 publications

Anti-Fatigue Effect of Prunus Mume Vinegar in High-Intensity Exercised Rats

Anti-Fatigue Effect of Prunus Mume Vinegar in High-Intensity Exercised Rats

Characterization of Cold-Tolerant Saccharomyces cerevisiae Cheongdo Using Phenotype Microarray

Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”

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