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Molecules 2017, 22(8), 1313; doi:10.3390/molecules22081313

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

1
Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Korea
2
Food Nutrition Major, School of Food, Chungkang College of Cultural Industries, Icheon 17390, Korea
*
Author to whom correspondence should be addressed.
Received: 23 July 2017 / Revised: 7 August 2017 / Accepted: 7 August 2017 / Published: 8 August 2017
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Abstract

For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the two-stage fermentation of onion vinegar was performed at 28 °C, the titratable acidity reached 4.80% at 24 h of fermentation. When semi-continuous fermentation proceeded to charge-discharge consisting of three cycles, the acetic acid content reached 4.35% at 48 h of fermentation. At this stage, the fermentation efficiency, acetic acid productivity, and specific product formation rate were 76.71%, 17.73 g/(L·d), and 20.58 g/(g·h), respectively. The process in this study significantly reduced the fermentation time and simplified the vinegar production process. The content of total flavonoids and total polyphenols in onion vinegar were 104.36 and 455.41 μg/mL, respectively. The antioxidant activities of onion vinegar in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS+) radical scavenging activity, and reducing power were 75.33%, 98.88%, and 1.28, respectively. The nitrite scavenging abilities of onion vinegar were 95.38 at pH 1.2. The onion vinegar produced in this study showed higher organoleptic acceptability than commercial onion vinegar. View Full-Text
Keywords: semi-continuous fermentation; vinegar; onion; Acetobacter orientalis; Saccharomyces cerevisiae; two-stage fermentation semi-continuous fermentation; vinegar; onion; Acetobacter orientalis; Saccharomyces cerevisiae; two-stage fermentation
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Lee, S.; Lee, J.-A.; Park, G.-G.; Jang, J.-K.; Park, Y.-S. Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties. Molecules 2017, 22, 1313.

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