Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria

Baek, Seong Yeol; Kim, Jinhyun; Mun, Ji-Young; Lee, Choong Hwan; Park, Yoo Kyoung; Yeo, Soo‐Hwan

doi:10.11002/kjfp.2016.23.3.347

Cited by 10 publications

(2 citation statements)

References 17 publications

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“…Nineteen genera of AAB, including Acetobacter, Gluconobacter, Gluconacetobacter, and others, have been recognized based on the results of genetic analysis and their respective characteristics [2]. The presence of AAB has been detected in a variety of foods; Acetobacter aceti (A. aceti), Acetobacter pasteurianus (A. pasteurianus), Acetobacter malorum (A. malorum), and Acetobacter pomorum (A. pomorum) are the most frequently isolated species in the process of vinegar fermentation [3,4].…”

Section: Introductionmentioning

confidence: 99%

Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production

Lee,

Kim,

Lee

et al. 2023

Fermentation

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The objective of this study was to isolate and identify strains of Acetobacter suitable for use in the development of a complex microbial culture for producing Kombucha and to examine the fermentation characteristics for selection of suitable strains. A medium supplemented with calcium carbonate was used for isolation of acetic acid bacteria from 22 various sources. Colonies observed in the clear zone resulting from decomposition of calcium carbonate by acid produced by microorganisms were collected. Identification of the collected strains was based on biological and morphological characteristics, and the results of base sequence analysis. A total of 37 strains were identified, including six species in the Acetobacter genus: Acetobacter pasteurianus, Acetobacter orientalis, Acetobacter cibinongensis, Acetobacter pomorum, Acetobacter ascendens, and Acetobacter malorum, as well as one species in the Gluconobacter genus, Gluconobacter oxydans. Among thirty-seven strains, seven strains of acetic acid bacteria with exceptional acid and alcohol tolerance were selected, and an evaluation of their fermentation characteristics according to fermentation temperature and period was performed. The results showed a titratable acidity of 1.68% for the Acetobacter pasteurianus SFT-18 strain, and an acetic acid bacteria count of 9.52 log CFU/mL at a fermentation temperature of 35 °C. The glucuronic acid and gluconate contents for the Gluconobacter oxydans SFT-27 strain were 10.32 mg/mL and 25.49 mg/mL, respectively.

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Section: Introductionmentioning

confidence: 99%

Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production

Lee,

Kim,

Lee

et al. 2023

Fermentation

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“…Various physiological activities, such as anti-cancer and antioxidant studies (Kwak et al, 2005;Park et al, 2000), anti-mutagenic effects (Park et al, 2004), and anti-thrombotic effects (Jeon et al, 2006) have been reported in R. verniciflua application studies. In addition to functional studies, studies on the reduction of urushiol for use as food have also been reported (Baek et al, 2015;Baek et al, 2016;Choi et al, 2013); however, most studies have focused on the xylem.…”

mentioning

confidence: 99%

Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed

Kim¹,

Huh²

2022

Korean J. Food Preserv.

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The goal of this study was to provide basic data for various parts of Rhus verniciflua (R. verniciflua), and based on these data, to suggest the parts thereof that may be used as food material along with the xylem. Analysis of the proximate compositions revealed that the leaves contained mainly carbohydrates; the shoots crude protein; and the stems and seeds contained mainly crude fiber. All these parts were found to be rich in potassium and magnesium in terms of their mineral content. The total urushiol content was the lowest in the seeds at 0.92 mg/100 g. The total polyphenol and flavonoid content were highest in the shoots and leaves, respectively. Physicochemical analysis indicated that the seeds may be used as a food material, along with the xylem. According to DPPH and ABTS scavenging activity analysis, 50% ethanol was considered appropriate as a solvent for seed extraction. Cytotoxicity analysis of the seeds extracted with 50% ethanol confirmed that none of the components were present at cytotoxic levels. The findings of this study provide basic information regarding the use of R. verniciflua seeds as a food source.

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Changes in physicochemical components of Astragalus membranaceus fermented with Phellinus linteus

Jang¹,

Kim²,

Kim³

et al. 2016

Korean Journal of Food Preservation

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This study analyzed the changes in physicochemical components of Astragalus membranaceus (AM) fermented with Phellinus linteus. Moisture content, pH, total acidity, total reducing sugar content, extraction yield, free sugar content, free amino acid and isoflavonoid (calycosin, formononetin) were investigated. The moisture content was increased during fermentation with Phellinus linteus. The pH level increased while the total acidity significantly decreased during fermentation. The reducing sugar content were in the range of 0.32~0.61%. The extraction yield using water was higher than that using 80% ethanol. The major free sugars were identified as glucose, fructose, sucrose and the content of free sugars decreased through fermentation. However, the glucose and sucrose contents of the water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, calycosin and formononetins contents in water extracts of after 30 days of AM fermentaion with Phellinus linteus were (3.91 mg/100 g) and (1.38 mg/100 g), respectively. These results suggest that fermentation with Phellinus linteus could be used to increase the bioactivity of AM. The mycelium-fermented AM could be a valuable source of functional material and edible resource for industry.

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Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria

Cited by 10 publications

References 17 publications

Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production

Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production

Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed

Changes in physicochemical components of Astragalus membranaceus fermented with Phellinus linteus

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