Quality Comparison of Static-culture and Commercial Brown Rice Vinegars

Abstract

The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.

Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea

“…In the evaluation of sweetness (PKS), CN_UR, GN_BR, GB_FG, and GB_UR exhibited a high intensity compared to the other three samples and showed a high total soluble solid of >7.2 °Brix. Woo et al [ 46 ] reported that the total soluble solid of >7.0 °Brix in the final product indicates incomplete alcohol fermentation. Therefore, the sweetness of CN_UR, GN_BR, GB_FG, and GB_UR may have been caused by incomplete alcohol fermentation.…”

Physicochemical properties and physiological activity of bean sprouts extract containing Hovenia dulcis Thunb concentrates

“…To reduce ROS production, synthetic antioxidants, such as butylated hydroxyanisole and butylated hydroxytoluene (BHT), have been used therapeutically. However, legal restrictions have been enacted regarding their methods of use and dosages, as their long-term administration at high dosages may induce side effects, such as cancer (Lee et al, 2012;Shin, 1999;Yen and Hsieh, 1998).…”