Sang-Hun Won, Yeong-Jun Kim, Kyu-Taek Choi, Jun-Su Choi, Heui-Dong Park, Sae-Byuk Lee
{"title":"利用从传统发酵醋中分离出的醋酸菌生产未成熟柑橘未熟醋的发酵特性。","authors":"Sang-Hun Won, Yeong-Jun Kim, Kyu-Taek Choi, Jun-Su Choi, Heui-Dong Park, Sae-Byuk Lee","doi":"10.3746/pnf.2024.29.2.220","DOIUrl":null,"url":null,"abstract":"<p><p>Here, we aimed to isolate an acetic acid bacterium that is suitable for the production of unripe <i>Citrus unshiu</i> vinegar from traditional fermented vinegars. We compared the halo sizes of isolates to select a strain with superior acetic acid production capabilities and selected <i>Komagataeibacter</i> <i>kakiaceti</i> P6 (P6) as the final strain. Using <i>Acetobacter pasteurianus</i> CY (CY) and <i>A. pasteurianus</i> KACC 17058 (KACC 17058) as controls, we analyzed the total phenolic compounds, total flavonoid content, antioxidant activities, and organic acids of the selected strain to verify its suitability for acetic acid fermentation. On the 30th day of the fermentation period, P6 showed a total acidity of 4.86%, which was higher than that of control groups (CY, 4.16%; KACC 17058, 4.01%). The total phenolic compounds, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl scavenging activity, and ferric ion reducing antioxidant power values significantly increased during fermentation with P6 compared with the initial <i>C. unshiu</i> wine, and no significant differences were observed from the vinegars produced by CY and KACC 17058. Moreover, organic acid analysis revealed that the unripe <i>C. unshiu</i> vinegar produced with P6 had an acetic acid content of 26.15 mg/mL, which was significantly higher than those produced with CY and KACC 17058, indicating that the P6 strain effectively produces acetic acid without adversely affecting other quality aspects during fermentation. In conclusion, the novel P6 strain is expected to be used as a starter for fermenting unripe <i>C. unshiu</i> vinegar, and its excellent acetic acid production capabilities suggest potential applications for other vinegars.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11223923/pdf/","citationCount":"0","resultStr":"{\"title\":\"Fermentation Characteristics of Unripe <i>Citrus unshiu</i> Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars.\",\"authors\":\"Sang-Hun Won, Yeong-Jun Kim, Kyu-Taek Choi, Jun-Su Choi, Heui-Dong Park, Sae-Byuk Lee\",\"doi\":\"10.3746/pnf.2024.29.2.220\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Here, we aimed to isolate an acetic acid bacterium that is suitable for the production of unripe <i>Citrus unshiu</i> vinegar from traditional fermented vinegars. We compared the halo sizes of isolates to select a strain with superior acetic acid production capabilities and selected <i>Komagataeibacter</i> <i>kakiaceti</i> P6 (P6) as the final strain. Using <i>Acetobacter pasteurianus</i> CY (CY) and <i>A. pasteurianus</i> KACC 17058 (KACC 17058) as controls, we analyzed the total phenolic compounds, total flavonoid content, antioxidant activities, and organic acids of the selected strain to verify its suitability for acetic acid fermentation. On the 30th day of the fermentation period, P6 showed a total acidity of 4.86%, which was higher than that of control groups (CY, 4.16%; KACC 17058, 4.01%). The total phenolic compounds, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl scavenging activity, and ferric ion reducing antioxidant power values significantly increased during fermentation with P6 compared with the initial <i>C. unshiu</i> wine, and no significant differences were observed from the vinegars produced by CY and KACC 17058. Moreover, organic acid analysis revealed that the unripe <i>C. unshiu</i> vinegar produced with P6 had an acetic acid content of 26.15 mg/mL, which was significantly higher than those produced with CY and KACC 17058, indicating that the P6 strain effectively produces acetic acid without adversely affecting other quality aspects during fermentation. In conclusion, the novel P6 strain is expected to be used as a starter for fermenting unripe <i>C. unshiu</i> vinegar, and its excellent acetic acid production capabilities suggest potential applications for other vinegars.</p>\",\"PeriodicalId\":20424,\"journal\":{\"name\":\"Preventive Nutrition and Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11223923/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Preventive Nutrition and Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3746/pnf.2024.29.2.220\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Preventive Nutrition and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/pnf.2024.29.2.220","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars.
Here, we aimed to isolate an acetic acid bacterium that is suitable for the production of unripe Citrus unshiu vinegar from traditional fermented vinegars. We compared the halo sizes of isolates to select a strain with superior acetic acid production capabilities and selected Komagataeibacterkakiaceti P6 (P6) as the final strain. Using Acetobacter pasteurianus CY (CY) and A. pasteurianus KACC 17058 (KACC 17058) as controls, we analyzed the total phenolic compounds, total flavonoid content, antioxidant activities, and organic acids of the selected strain to verify its suitability for acetic acid fermentation. On the 30th day of the fermentation period, P6 showed a total acidity of 4.86%, which was higher than that of control groups (CY, 4.16%; KACC 17058, 4.01%). The total phenolic compounds, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl scavenging activity, and ferric ion reducing antioxidant power values significantly increased during fermentation with P6 compared with the initial C. unshiu wine, and no significant differences were observed from the vinegars produced by CY and KACC 17058. Moreover, organic acid analysis revealed that the unripe C. unshiu vinegar produced with P6 had an acetic acid content of 26.15 mg/mL, which was significantly higher than those produced with CY and KACC 17058, indicating that the P6 strain effectively produces acetic acid without adversely affecting other quality aspects during fermentation. In conclusion, the novel P6 strain is expected to be used as a starter for fermenting unripe C. unshiu vinegar, and its excellent acetic acid production capabilities suggest potential applications for other vinegars.