Quality Characteristics of Apple Vinegar by Agitated and Static Cultures

Abstract

Quality characteristics of apple vinegar by using agitated and static cultures without any additive were compared. pH was reduced with passage of acetic acid fermentation time. Total acidity of the agitated culture vinegar (A) was 6.08% at the 8 day according to the progress of fermentation and that of the static culture vinegar (B) recorded 5.20% at the 60 day of fermentation. There was no significant difference in sugar content of (A) and (B). L value was lower in (B) than (A) but a and b values were higher in (B) than (A). Organic acid content of (A) was high only in acetic acid but malic, citric and succinic acids appeared high in (B). As free sugar, fructose and glucose were observed in both of them. In sensory examination results, (B) showed the highest taste and overall preferences. From all of these results traditional static culture are expected to be used to make high-quality vinegar.

Cytotoxic potential of denture base and reline acrylic resins after immersion in disinfectant solutions

“…[38][39][40] The cytotoxicity of apple vinegar can be associated with toxic compounds like peracetic acid and polyphenols. 41 Nakamura et al 42 concluded that apple vinegar caused cell death of keratinocytes after contact for 72 hours because of the release of polyphenols. Another aspect is that the organic acids in vinegar, mainly acetic 43 and peracetic acids, 44 are able to pass into cell membranes leading to cell death 43 and decreased cell viability.…”

Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products

“…Vinegar is a product with a long shelf life, and foreign substances such as cellulose are generated due to Acetobacter xylinum remaining during the storage period and distribution process. This causes the vinegar product to become cloudy and produce sediment, but most microorganisms are controlled through heat treatment during the manufacturing process (Jang et al, 2003). However, during the heat treatment process, the effective components of vinegar are destroyed or the volatile components are reduced, causing the vinegar to lose its flavor, so the development of technology that can replace heat treatment is required.…”

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

“…Joo et al(25) reported that the organic acid contents significantly varied for different brown rice vinegar fermentation types, whereas the tartaric and malic acid contents were high following static acetic acid fermentation. Jang et al(26) reported the quality characteristics of apple vinegar in agitated and static fermentation, when different organic acid contents except acetic acid were high in the static fermentation. The quantity of organic acids in the brown rice vinegar also differed by the amount of added nuruk and the fermentation method.…”