KR20180110393A - Novel acetobacter pasteurianus strain capable of acetic acid fermentation and manufacturing method of fermented vinegar using it - Google Patents

Abstract

The present invention relates to a novel acetic acid strain, fermented vinegar, a beverage base, and a beverage using the same, and a method for manufacturing the same. More particularly, the present invention relates to a novel Acetobacter pasteurianus strain having unique growth characteristics, fermented vinegar obtained by fermentation with acetic acid, a beverage base and a beverage using the same, and a method for manufacturing the same. By utilizing the strain, various vinegar products can be produced in accordance with consumer tendency and well-being trend, thereby contributing to promotion of national health.

Description

TECHNICAL FIELD The present invention relates to a novel Acetobacter paclitax strain having acetic acid-producing ability and a method for producing fermented vinegar using the same. BACKGROUND ART [0002]

The present invention relates to a novel Acetobacter pys trajan strain having acetic acid-producing ability, a fermented vinegar using the same, and a process for producing beverage and beverage base using the same.

Vinegar is a natural seasoning containing acetic acid as its main ingredient and has a slightly sweet taste. It lowers acidic concentration of food to increase preservative power, stimulates secretion of digestive juice through sour taste, and increases taste. It is involved in energy metabolism of human body, It is known that there is a feature that restores quickly.

In addition, vinegar contains acetic acid, citric acid, various amino acids and various organic acids to stimulate metabolism, helps eliminate body waste, and is said to be effective in preventing constipation. Especially, the organic acids in vinegar are well known for their strong preservative and sterilizing action.

Vinegar can be divided into synthetic vinegar and fermented vinegar according to the raw materials, and the fermented vinegar can be further divided into vinegar, grain vinegar and fruit vinegar. The traditional fermented vinegar is characterized in that the fermented traditional vinegar is produced by naturally fermenting a traditional nourishing curd of the above-mentioned brewed vinegar as a saccharification fermentation product. The traditional fermented vinegar is a traditional fermented vinegar produced by mixing and fermenting traditional nourishing curd and grain, , Mixed fermentation vinegar prepared by adding an appropriate amount of ingredients such as fruits and medicines to grains and cereals, and other fermented vinegar fermented by mixing grains in fruits and medicines.

Acetic acid bacteria are microorganisms that can produce acetic acid by using ethanol. Acetic acid bacteria are divided into microorganisms that oxidize alcohol to produce acetic acid and microorganisms that oxidize glucose to produce gluconic acid or keto acid. The former is Acetobacter and the latter is Gluconobacter. Acetobacter is an aerobic bacterium belonging to Pseudomonadaceae, and it differs depending on the kind such as elliptical or monolateral, and the cells are single or short chain. There are some cases in which a strange shape such as a thread shape, a graph shape, and a little bulge may appear depending on long-term culture, high-temperature culture, excessive salt and alcohol addition culture. Spores do not form, but most of them grow on the surface of the liquid to create a membrane. There is a castle with a monolithic flagellum and mobility, and a non-frosted one with no flagellum. Young cells are Gram-negative, but older cells are Gram-positive. Acetobacter genus are separated into four kinds A. aceti, A. liquefaciens, A. and A. pasteurianus a hansenii. Glucanobacter is one of the first genera, and it produces gluconic acid and sorbose.

Acetic acid fermentation refers to a fermentation phenomenon in which acetic acid is produced in ethyl alcohol by oxidation reaction with acetic acid bacteria. (Oxygen), and is a fermentation process used for the production of vinegar. Since the acetic acid produces acetic acid as well as a large amount of organic acids involved in the TCA cycle (TCA cycle), the product produced by the acetic acid does not accumulate lactic acid in the body and smoothly progresses the TCA cycle, And it acts to make blood weakly alkaline. Studies on the acetic acid bacteria have been conducted mainly in connection with brewing vinegar.

 It has been reported that products using the above-mentioned acetic acid bacteria have various physiological functions. Due to the emergence of vinegar-containing beverages, currently vinegar vinegar is preferred as a health food over the range of seasoning, and the market for vinegar and vinegar drinks is gradually increasing.

Considering such consumption trends and well-being trends, researches on the acetic acid bacteria that can contribute to the production of various products, promotion of consumption thereof, and promotion of the public health and product development using them have been continued.

Korean Patent No. 10-0780653 (November 23, 2007)

This specification is to develop an acetic acid strain which can produce various vinegar products and contribute to the promotion of public health in consideration of consumer tendency and well-being trend, and to develop a vinegar product and a vinegar-containing product using the same.

In order to solve the above problems, the present invention relates to a novel acetoobacter paclitaxel ( Acetobacter pasteurianus ).

The present invention also provides a fermented vinegar obtained by fermentation with acetic acid as the strain.

The present invention also provides a beverage base and a beverage comprising the fermented vinegar.

Also, the present invention provides a method for producing fermented vinegar, comprising the step of fermenting acetic acid using the above-mentioned Acetobacter paclitax strain.

In addition, in the present specification, the fermentation vinegar is at least one selected from the group consisting of fruit blue, fruit juice, fruit concentrate, oligosaccharide, citric acid and purified water; Or at least one selected from the group consisting of cereal extract, cereal concentrate, grain flavor, oligosaccharide, citric acid and purified water.

According to one aspect of the present invention, various fermented vinegar and food using the fermented vinegar can be manufactured. Therefore, it is possible to provide a product that more conforms to the taste of the consumer, so that the related industrial development can be promoted, And can contribute to the promotion of national health.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram of an Acetobacter pasteurianus AFY-4 strain (SEQ ID NO: 3).
Fig. 2 is the phylogenetic number of the Acetobacter paclitax strain AFY-4.
FIG. 3 is a scanning electron microscopic photograph of Acetobacter pacrylanus AFY-4.
FIG. 4 is a graph showing changes in growth according to temperature conditions of Acetobacter pysgrani AFY-4.
FIG. 5 is a graph showing changes in the growth according to the pH condition of Acetobacter pysgrani AFY-4.
FIG. 6 is a graph showing changes in the growth of Acetobacter pysfryranus AFY-4 according to the initial alcohol-alcoholic conditions.
FIG. 7 is a graph showing changes in the growth according to the initial acidity of Acetobacter pysgrani AFY-4.
FIG. 8 is a graph comparing the production capacity of a fermented vinegar obtained from a strain of Acetobacter pysgrani AFY-4 with a fermented vinegar prepared from a standard strain ( Acetobacter pasteurianus KACC 17058).
FIG. 9 compares the production capacity of the fermented vinegar prepared from Acerobacterium tragranifus AFY-4 with the fermented vinegar prepared from the standard strain ( Acetobacter pasteurianus KACC 17058).
10 compares the metabolic production capacity between brown rice fermented vinegar prepared from Acetobacter pacrylanius AFY-4 and brown rice fermented vinegar prepared with a standard strain ( Acetobacter pasteurianus KACC 17058).
11 is a diagrammatic representation of a three-color fermented vinegar vinegar, beverage base and beverage manufacturing process using three strains of Acetobacter pacificiana AFY-4 strain (" Blended " .

In the present specification, the raw vinegar refers to a vinegar which can be blended or used as a raw material for producing vinegar or fermented vinegar. The fermented vinegar is produced by a fermentation process using a raw material vinegar or the like, do.

In the present specification, an alcohol fermentation product refers to an alcohol fermentation product, and generally includes a main alcohol product produced through alcohol fermentation. There is no limitation on the kind of the mainstream, and the mainstream includes fruit wine, corn, spirits, fermented wine, and the like, preferably wine or makgeolli.

In the present specification, Fruit Blue contains fruits of pickled plants such as sugars, honey and the like for a certain period of time, and the result of extraction or concentration of the components in the pickled fruit as described above. According to an aspect of the present invention, the fruit-fruiting unit includes a flea market using a duck, a duck flea market using a fleet, and the like.

In one aspect, the present invention relates to a method of increasing the acidity by 6.8 to 7.4% when an inoculum is inoculated with a source having an acidity of 1.5 to 2% at a concentration of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL and acetic acid fermentation at 30 ° C for 4 weeks ( Acetobacter pasteurianus ) strain having an acetic acid-producing ability. Specifically, the acidity may be increased to 7.42 to 6.72%.

In one aspect, the bacterium is at least 1 x 10 ⁸ cfu / mL, at least 15 x 10 ⁸ cfu / mL, at least 30 x 10 ⁸ cfu / mL, at least 50 x 10 ⁸ cfu / mL, at least 70 x 10 ⁸ cfu / mL Or higher, 80 x 10 ⁸ cfu / mL or higher, or 90 x 10 ⁸ cfu / mL or higher. In another aspect, the bacterial count is 10 x 10 ⁸ cfu / mL or less, 90 x 10 ⁸ cfu / mL or less, 80 x 10 ⁸ cfu / mL or less, 70 x 10 ⁸ cfu / mL or less, 50 x 10 ⁸ cfu / mL Or less, 30 x 10 ⁸ cfu / mL or less, 15 x 10 ⁸ cfu / mL or less, or 10 x 10 ⁸ cfu / mL or less. Preferably 1.0 x 10 ⁹ to 1.2 x 10 ⁹ cfu / mL.

In one aspect, when the strain is inoculated with a feedstock having an acidity of 1.5 to 2% and an alcohol concentration of 6 to 8% at a number of bacteria of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL and fermented with acetic acid at 30 ° C for 4 weeks, More than 5-fold, more than 6-fold, more than 7-fold, or more than 8-fold increase of D - (+) - glucuronic acid (+) - glucuronic acid (D - (+) - Glucuronic acid) to not more than 9 times, not more than 8 times, not more than 7 times, or not more than 6 times. In one aspect, D if of the strain - (+) - a-glucuronic acid in acetonitrile bakteo Pas amount type strain of (D - (+) Glucuronic acid) compost valerian (Acetobacter pasteurianus) fermentation by KTCC 17058 More than 2 times, 2.5 times or more, or 3 times or more than that in the case of the case where it is made. In another aspect, the amount of D - (+) - glucuronic acid (D - (+) - glucuronic acid) is 3.5 times or less, 3 times or less, 2.5 times or less than 2 times .

In one aspect, when the strain is inoculated with a feedstock having an acidity of 1.5 to 2% and an alcohol concentration of 6 to 8% at a number of bacteria of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL and fermented with acetic acid at 30 ° C for 4 weeks, D-ribose may be increased by at least 2 times, at least 2.5 times, at least 3 times, at least 3.5 times, or at least 4 times, and in another aspect, the D-ribose may be at least 4.5 times, Or less, 3.5 times or less, 3 times or less, 2.5 times or less. In one aspect, the amount of D-ribose in the strain may be at least 1.5 times, at least 2 times, or at least 2.5 times greater than when fermented by the standard strain Acetobacter pasteurianus KTCC 17058 . In another aspect, the amount of D-ribose may be less than 3 times, 2.5 times, or less than 2 times as much as that of fermented by standard strains.

In one aspect, when the strain is inoculated with a feedstock having an acidity of 1.5 to 2% and an alcohol concentration of 6 to 8% at a number of bacteria of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL and fermented with acetic acid at 30 ° C for 4 weeks, It may be 5-fold, 6-fold, 7-fold, 7.5-fold, or 8-fold increase of 2-butenedioic acid. In another aspect, the amount of the 2-butenediioic acid may be increased to 8.5 times or less, 8 times or less, 7.5 times or less, 7 times or less, 6.5 times or less, or 6 times or less. In one aspect, when the strain of the two-part tene of acetonitrile bakteo Pas compost Ria type strain amount of video Taunus acid (Acetobacter pasteurianus ) KTCC 17058, more than 2.5 times, or more than 3 times. In another aspect, the amount of the 2-butenediioic acid may be 3.5 times or less, 3 times or 2.5 times or less than that when fermented by the standard strain.

In one aspect, when the strain is inoculated with a feedstock having an acidity of 1.5 to 2% and an alcohol concentration of 6 to 8% at a number of bacteria of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL and fermented with acetic acid at 30 ° C for 4 weeks, Xylo-hexos-5ulose may be increased by at least 1.5 times, at least 2 times, at least 2.5 times, or at least 3 times, and in another aspect, the Xylo-hexos-5ulose may be at least 3.5 times, , Or by a factor of two or less. In one aspect, the amount of Xylo-hexos-5ulose in the strain is at least 1.5 times, at least 2 times, or at least 2.5 times greater than when fermented by the standard strain Acetobacter pasteurianus KTCC 17058 . In another aspect, the amount of Xylo-hexos-5ulose may be less than 3 times, 2.5 times, or less than 2 times that of the standard strain.

In one aspect, when the strain is inoculated with a feedstock having an acidity of 1.5 to 2% and an alcohol concentration of 6 to 8% at a number of bacteria of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL and fermented with acetic acid at 30 ° C for 4 weeks, Furancarboxylic acid may be 4-fold, 4.5-fold, 5-fold, or 5.5-fold increase, and in another aspect, 2-furancarboxylic acid may be 6-fold or less, 5.5-fold Or less, or 5 times or less, or 4.5 times or less. In one aspect, when the strain of the 2-Furancarboxylic type strain amount of acid in acetonitrile bakteo Pas compost valerian (Acetobacter more than 2 times, more than 2.5 times, or more than 2.5 times that of fermented by pasteurianus KTCC 17058. In another aspect, the amount of 2-furancarboxylic acid may be less than three times, less than 2.5 times, or less than twice the amount of fermentation by standard strains.

In one embodiment, the strain has an optimal growth temperature of 28 to 35 DEG C; Optimum pH 3 to 7; It may be a strain having an optimal alcohol concentration of 5 to 8%. In one aspect, the optimum growth temperature may be at least 28 ° C, at least 30 ° C, at least 31 ° C, at least 32 ° C, at least 33 ° C, at least 34 ° C, at least 34.5 ° C, or at least 34.8 ° C. In another aspect, the temperature is in the range of 35 占 폚 or lower, 34.8 占 폚, 34.5 占 폚, 34 占 폚, 33 占 폚, 32 占 폚, 31 占 폚, 30 占 폚, 29.5 占 폚, 29 占 폚 or lower, ≪ / RTI >

In one aspect, the optimum pH may be at least 3, at least 3.5, at least 4, at least 4.5, at least 4.8, at least 5, at least 5.3, at least 5.5, at least 6, at least 6.5, or at least 6.8. In another aspect, the pH may be less than or equal to 7, less than or equal to 6.8, less than or equal to 6.5, less than or equal to 6, less than or equal to 5.8, less than or equal to 5.5, less than or equal to 5.2, less than or equal to 5.4, less than or equal to 4.5, less than or equal to 4, less than or equal to 3.8, have.

In one aspect, the optimal alcohol concentration is greater than 5%, greater than 5.2%, greater than 5.5%, greater than 5.8%, greater than 6%, greater than 6.2%, greater than 6.5%, greater than 6.8%, greater than 7%, greater than 7.2% Or more, or 7.8% or more. In another aspect, the concentration is less than or equal to 8%, less than 7.8%, less than 7.5%, less than 7.2%, less than 7%, less than 6.8%, less than 6.5%, less than 6.2%, less than 6% Or 5.2% or less.

In another embodiment, the strain may be an Acetobacter pacificiana AFY-4 strain and may be a strain of Accession No. KACC92166P. The base sequence of the 16S rDNA of the strain may include the nucleotide sequence of SEQ ID NO: 3.

It was confirmed that the above strain can effectively ferment food, especially vinegar, because it has the above-mentioned acetic acid-producing effect as a novel strain not found before. However, the strains are not limited to vinegar or fermentation vinegar production, and can be applied to any food type that can apply the mycological properties of the strain.

In another aspect, the present invention is a fermented vinegar obtained by fermentation with acetic acid as the Acetobacter paclitax strain. According to an aspect of the present invention, there is no limitation on a raw material for foods or foods that can be fermented by the strain. For example, the raw materials for foods and foods include mainstream beverages, beverage bases, baked goods, vinegar, miso, , And can include dairy products such as pickles of salt such as kimchi and fermented fish, yogurt and cheese. The food may be a health functional food. The health functional food may be, for example, a probiotic product. The probiotic product may be in the form of a fermented milk, granule or powder comprising the strain. The formulation of the food composition according to one aspect of the present invention is not particularly limited. However, according to one aspect of the present invention, since the strain effectively fermentes acetic acid, the fermented vinegar can be an aspect of the present invention since the fermented vinegar can be fermented characteristic.

In one embodiment, the fermented vinegar may be one obtained by fermentation of an alcoholic fermentation product of fruit or grains with acetic acid. The alcohol fermentation product may be, for example, alcohol or alcohol. The type of the alcoholic fermentation product is not limited, but may include wine or makgeolli. The alcoholic fermentation product may include additives that may be included in the mainstream. For example, saccharides such as sugars, oligosaccharides, fructose, and the like, purified water and the like may be included in such additives, but the present invention is not limited thereto.

In another embodiment, the fruit is a sprout or corn, and the grain may be brown rice. In one aspect, the alcoholic fermentation product of the fruit may be a sour or mulberry, and the alcohol fermentation product of the grain may be a brown rice sour. In another aspect, the wine may be a wine wine, the wine may be wine, and the brown rice wine may be brown rice wine. In one aspect, the present invention may relate to a fermented vinegar of three colors prepared by using three kinds of sake by using sowa, horse mackerel, brown rice and the like. When fermented vinegar is produced using fermented alcohol fermented product, acetic acid fermentation may not be properly performed due to alcohol content or the like. In contrast, the present invention uses the fermented product according to an aspect of the invention, Acetic acid fermentation can be achieved effectively, and fermented vinegar can be produced. In addition, the raw material such as a sprout, a mackerel and a brown rice may be a raw material which is not suitable for being included in the acetic acid fermentation process. However, when the strain according to one aspect of the present invention is used, effective acetic acid fermentation is possible, And the like. According to one aspect of the present invention, when a fermented vinegar is produced by preparing an alcoholic fermented product by using a sprout, a mackerel, and a brown rice or by incorporating the alcoholic fermented product as a part of a raw material, the inherent color, taste, Flavor and the like can be maintained and the fermented vinegar showing different taste and flavor according to the raw material can be provided to the consumer by displaying the visual taste of three colors and thus the consumer can select the product according to his / her taste.

In another embodiment, the alcohol fermentation product may be alcohol fermented by at least one of yeast and yeast.

In another embodiment, the yeast may be Saccharomyces cerevisiae .

In another embodiment, the fermented vinegar is a pH of 2.5 to 3.5, a pH of 4 to 10%, may be a sugar content of 3 to 20 Brix ^(o Brix). In one aspect, the pH may be at least 2.5, at least 2.6, at least 2.7, at least 2.8, at least 2.85, at least 2.88, at least 2.9, at least 2.95, at least 2.97, at least 3.0, In another aspect, the pH may be less than 3.5, less than 3.3, less than 3.0, less than 2.97, less than 2.95, less than 2.9, less than 2.88, less than 2.85, less than 2.8, less than 2.7, or less than 2.6. In one aspect, the acidity is at least 4%, 5%, 5.5%, 6%, 6.06%, 6.5%, 6.72%, 6.75%, 6.8%, 6.9% , 7.2% or more, 7.4% or more, 7.42% or more, 7.5% or more, 8% or more, 9% or more, or 9.5% or more. In another aspect, the acidity is 10% or less, 9.5%, 9%, 8%, 7.5%, 7.42%, 7.4%, 7.2%, 7.0%, 6.9%, 6.8% , 6.75% or less, 6.72% or less, 6.5% or less, 6.06% or less, 6% or less, 5.5% or less, 5% or less or 4.5% or less. In one aspect, the sugar content is at least 3 bricks, at least 4 bricks, at least 5 bricks, at least 5.2 bricks, at least 5.4 bricks, at least 5.46 bricks, at least 5.6 bricks, at least 6 bricks, at least 6.2 bricks, at least 6.4 bricks, at least 6.8 bricks , More than 7 bricks, more than 7.4 bricks, more than 7.8 bricks, more than 8 bricks, more than 9 bricks, more than 10 bricks, more than bricks, more than 12 bricks, more than bricks more than 15 bricks, more than 15.1 bricks, more than 15.5 bricks, 16 Bricks or more, or 18 Bricks or more. In another aspect, the sugar content is less than 20 bricks, less than 18 bricks, less than 16 bricks, less than 15.5 bricks, less than 15.1 bricks, less than 15 bricks, less than 14 bricks, less than 12 bricks, less than 11 bricks, less than 10 bricks, less than 9 bricks , Less than 8 bricks, less than 7.8 bricks, less than 7.4 bricks, less than 6.8 bricks, less than 6.4 bricks, less than 6.2 bricks, less than 6 bricks, less than 5.6 bricks, less than 5.46 bricks, less than 5.4 bricks, less than 5.2 bricks, less than 5 bricks It can be less than 4 bricks.

In another aspect, the present invention is a beverage base comprising the fermented vinegar. The fermented vinegar according to one aspect of the present invention can be used for drinking directly without any other processing, or in combination with other food or food raw materials, Mixed, or diluted, so that the fermented vinegar may be suitable for a drink base or beverage type product comprising it from a certain point of view.

In one embodiment, the beverage base further comprises at least one selected from the group consisting of fruit blue, fruit juice, and fruit concentrate; Grain extract, cereal concentrate, and grain flavor. The fruit plant may be harvested or washed, and the fruit juice solution may be a juvenile juice or a juice juice. The fruit concentrate may also be a sweet potato concentrate or a manure concentrate. The grain extract, grain concentrate, and grain fractions can be brown rice extract, brown rice concentrate, and rice flavor.

In other embodiments, the beverage base may be in a pH of 2.5 to 3.8, may be a pH of 1.5 to 2.5%, may be a sugar content of 20 to 35 Brix ^(o Brix). In one aspect, the pH is at least 2.5, at least 2.8, at least 3.0, at least 3.05, at least 3.07, at least 3.1, at least 3.2, at least 3.25, at least 3.28, at least 3.3, at least 3.36, at least 3.4, at least 3.5, It may be 3.7 or more. In another aspect, the pH is less than or equal to 3.8, less than 3.7, less than 3.6, less than 3.5, less than 3.4, less than 3.36, less than 3.3, less than 3.28, less than 3.25, less than 3.2, less than 3.1, less than 3.07, less than 3.0, 2.8 or less. In one aspect, the acidity is at least 1.5%, 1.6%, 1.7%, 1.80%, 1.85%, 1.88%, 1.90%, 1.91%, 1.92%, 1.95%, 1.98% , 2.0% or more, 2.2% or more, or 2.4% or more. In another aspect, the acidity is at most 2.5%, 2.4%, 2.2%, 2.0%, 1.98%, 1.95%, 1.92%, 1.91%, 1.90%, 1.88%, 1.85% , 1.80% or less, 1.7% or less, or 1.6% or less. In one aspect, the sugar content is at least 20 bricks, at least 21 bricks, at least 22 bricks, at least 23 bricks, at least 23.8 bricks, at least 24 bricks, at least 24.5 bricks, at least 24.8 bricks, at least 25 bricks, at least 25.2 bricks, at least 25.5 bricks , Greater than 25.8 bricks, greater than 26 bricks, greater than 27 bricks, greater than 28 bricks, greater than 29 bricks, greater than 31 bricks, greater than 32 bricks, greater than 32.2 bricks, greater than 32.5 bricks, greater than 33 bricks, or greater than 34 bricks. In another aspect, the sugar content is less than or equal to 35 bricks, less than 34 bricks, less than 33 bricks, less than 32.5 bricks, less than 32.2 bricks, less than 32 bricks, less than 31 bricks, less than 29 bricks, less than 28 bricks, less than 27 bricks, less than 26 bricks , Less than 25.8 bricks, less than 25.5 bricks, less than 25.2 bricks, less than 25 bricks, less than 24.8 bricks, less than 24.5 bricks, less than 24 bricks, less than 23.8 bricks, less than 23 bricks, less than 22 bricks or less than 21 bricks.

In another aspect, the present invention is a beverage comprising the beverage base.

In one embodiment, the beverage may be a pH of 2.8 to 4, and may be a pH of 0.5 to 1.5%, may be a sugar content of 12 to 20 Brix ^(o Brix). In one aspect, the pH is at least 2.8, at least 3, at least 3.1, at least 3.16, at least 3.18, at least 3.2, at least 3.3, at least 3.38, at least 3.4, at least 3.5, at least 3.54, at least 3.56, at least 3.6, It may be 3.8 or more. In another aspect, the pH is less than or equal to 4, less than 3.8, less than 3.7, less than 3.6, less than 3.56, less than 3.54, less than 3.5, less than 3.4, less than 3.38, less than 3.3, less than 3.1, less than 3.1, Or less, or 2.9 or less. In one aspect, the acidity is at least 0.5%, 0.7%, 0.71%, 0.75%, 0.77%, 0.79%, 0.8%, 0.9%, 1%, 1.1%, 1.16% , 1.18% or more, 1.2% or more, 1.3% or more, or 1.4% or more. In another aspect, the acidity is at most 1.5%, 1.4%, 1.3%, 1.2%, 1.18%, 1.16%, 1.1%, 1%, 0.9%, 0.8%, 0.79% , 0.77% or less, 0.75% or less, 0.71% or less, 0.7% or less, or 0.6% or less. In one aspect, the sugar content is at least 12 bricks, at least 13 bricks, at least 14 bricks, at least 14.4 bricks, at least 14.6 bricks, at least 14.8 bricks, at least 15 bricks, at least 15.2 bricks, at least 15.4 bricks, at least 15.6 bricks, at least 16 bricks , At least 17 bricks, at least 18 bricks, at least 18.2 bricks, at least 18.4 bricks, at least 18.6 bricks, at least 18.8 bricks, or at least 19 bricks. In another aspect, the sugar content is less than 20 bricks, less than 19 bricks, less than 18.8 bricks, less than 18.6 bricks, less than 18.4 bricks, less than 18.2 bricks, less than 18 bricks, less than 17 bricks, less than 16 bricks, less than 15.6 bricks, less than 15.4 bricks , 15.2 Briggs or less, 15 Briggs or less, 14.8 Briggs or less, 14.6 Briggs or less, 14.4 Briggs or less, 14 Briggs or less, 13 Briggs or less, or 12.5 Brigade or less.

In another aspect, the present invention is a method for producing fermented vinegar comprising the step of fermenting acetic acid with the use of the above-mentioned Acetobacter paclitax strain.

As one embodiment, a method for producing fermented vinegar comprises the steps of preparing an alcoholic fermented product; Mixing the fermented alcohol with the raw vinegar and purified water; A step of inoculating the strain of Acetobacter pys trajan; And acetic acid fermentation process. In one aspect, the method for producing the fermented vinegar may further include a filtration process. The filtration can be performed by any method generally known in the art.

In another embodiment, the inoculation may be inoculation of the strain of Acetobacter pseudolyanus with a bacterial count of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL.

In one aspect, the number of bacteria is at least 1 x 10 ⁸ cfu / mL, at least 15 x 10 ⁸ cfu / mL, at least 30 x 10 ⁸ cfu / mL, at least 50 x 10 ⁸ cfu / mL, At least 70 x 10 ⁸ cfu / mL, at least 80 x 10 ⁸ cfu / mL, or at least 90 x 10 ⁸ cfu / mL. In another aspect, the bacterial count is 10 x 10 ⁸ cfu / mL or less, 90 x 10 ⁸ cfu / mL or less, 80 x 10 ⁸ cfu / mL or less, 70 x 10 ⁸ cfu / mL or less, 50 x 10 ⁸ cfu / mL Or less, 30 x 10 ⁸ cfu / mL or less, 15 x 10 ⁸ cfu / mL or less, or 10 x 10 ⁸ cfu / mL or less. Preferably 1.0 x 10 ⁹ to 1.2 x 10 ⁹ cfu / mL.

In another embodiment, the alcohol fermentation product may be an alcohol fermentation of fruit or grains.

In another embodiment, the alcohol fermentation product may be an alcohol fermentation product obtained by blending at least one of yeast and yeast with 0.5 to 10% by weight based on the weight of the fruit or grain. In one aspect, the blending amount is at least 0.5 wt%, at least 1 wt%, at least 1.5 wt%, at least 2 wt%, at least 2.5 wt%, at least 3 wt%, at least 3.5 wt% , At least 4.5 wt%, at least 5 wt%, at least 5.5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, or at least 9 wt%. In another aspect, the compounding amount is 10 wt% or less, 9 wt% or less, 8 wt% or less, 7 wt% or less, 6 wt% or less, 5.5 wt% or less, 5 wt% or less, Or less, 4 wt% or less, 3.5 wt% or less, 3 wt% or less, 2.5 wt% or less, 2 wt% or less, 1.5 wt% or less, 1 wt% or less, or 0.8 wt% or less.

In another embodiment, the blending amount of the alcohol fermentation product may be 30 to 80% by volume based on the total volume of the blend, the blending amount of the raw vinegar may be 0.1 to 6% by volume based on the total volume of the blend, 10 to 20%. In one aspect, the amount of the alcohol fermentation product is at least 30 vol%, at least 33 vol%, at least 35 vol%, at least 38 vol%, at least 40 vol%, at least 45 vol%, at least 45.01 vol% At least 45% by volume, at least 46% by volume, at least 48% by volume, at least 49% by volume, at least 50% by volume, at least 50.125% by volume, at least 50.2% by volume, at least 50.5% by volume, at least 55% At least 60 vol%, at least 65 vol%, at least 68 vol%, at least 70 vol%, at least 71 vol%, at least 71 vol%, at least 71 vol%, at least 72 vol%, at least 74 vol% Volume%. In another aspect, the amount of the alcoholic fermentation product is less than or equal to 80 vol%, less than 75 vol%, less than 74 vol%, less than 72 vol%, less than 71.3 vol%, less than 71.09 vol%, less than 71 vol% By volume or less, 68% by volume or less, 65% by volume or less, 60% by volume or less, 58% by volume or less, 55% by volume or less, 50.5% by volume or less, 50.2% by volume or less, 50.125% 45 vol% or less, 45.01 vol.% Or less, 45 vol.% Or less, 40 vol.% Or less, 38 vol.% Or less, 35 vol.% Or less, or 33 vol% or less. In one aspect, the blending amount of the source vinegar is at least 0.1 vol%, at least 0.2 vol%, at least 0.25 vol%, at least 0.264 vol%, at least 0.27 vol%, at least 0.5 vol%, at least 1 vol% At least 3 vol%, at least 3.5 vol%, at least 3.8 vol%, at least 3.998 vol%, at least 4 vol%, at least 4.1 vol%, at least 4.2 vol%, at least 4.237 vol%, at least 4.3 vol% , At least 4.8 vol%, at least 5 vol%, at least 5.3 vol%, or at least 5.5 vol%. In another aspect, the blending amount of the raw vinegar is not more than 6 vol%, not more than 5.5 vol%, not more than 5.3 vol%, not more than 5 vol%, not more than 4.8 vol%, not more than 4.5 vol%, not more than 4.3 vol% Not more than 4 volume%, not more than 4 volume%, not more than 3.998 volume%, not more than 3.8 volume%, not more than 3.5 volume%, not more than 3 volume%, not more than 2 volume%, not more than 1 volume%, not more than 0.5 volume% Or less, 0.27% or less, 0.264% or less, 0.25% or less, or 0.2% or less by volume. In one aspect, the pH of the source vinegar may be greater than 10%, greater than 12%, greater than 13%, greater than 14%, greater than 15%, greater than 16%, or greater than 18%. In another aspect, the acidity may be less than 20%, less than 18%, less than 16%, less than 15%, less than 14%, less than 13%, or less than 12%.

In another embodiment, the source vinegar of the fermented vinegar may be a grain vinegar, and preferably it may be a brown rice vinegar.

In another aspect of the present invention, the fermented vinegar is at least one selected from the group consisting of fruit blue, fruit juice, fruit concentrate, oligosaccharide, citric acid and purified water; Or at least one selected from the group consisting of cereal extract, cereal concentrate, grain flavor, oligosaccharide, citric acid and purified water.

In one embodiment, the blending amount of the fermented vinegar may be 5 to 40% by weight based on the total weight of the blend. In one aspect, the blending amount of the fermented vinegar is at least 5 wt%, at least 7 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 11.2 wt%, at least 11.5 wt% At least 12 wt%, at least 13 wt%, at least 15 wt%, at least 18 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 24 wt%, at least 25 wt% At least 28 wt.%, At least 30 wt.%, At least 34 wt.%, Or at least 38 wt.%. In another aspect, the blending amount of the fermented vinegar is 40 wt% or less, 38 wt% or less, 36 wt% or less, 34 wt% or less, 30 wt% or less, 28 wt% or less, 26 wt% or less, Not more than 24 wt%, not more than 22 wt%, not more than 21 wt%, not more than 20 wt%, not more than 18 wt%, not more than 15 wt%, not more than 13 wt%, not more than 12.5 wt% Or less, 11.2 weight% or less, 11 weight% or less, 10 weight% or less, 9 weight% or less, 7 weight% or less, or 6 weight% or less.

In one aspect, the method of manufacturing the beverage or beverage base may further comprise a filtration process. The filtration can be performed by any method generally known in the art.

The above-mentioned Acetobacterium tragranus AFY-4 was deposited on February 8, 2017 with the deposit number KACC92166P at the National Institute of Agricultural Science and Technology.

Hereinafter, examples and experimental examples will be described in more detail. However, the following examples, experimental examples and the like are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited thereto.

 [ Example  One] New  Isolation of strain

The fermented vinegar prepared by the natural fermentation collected from the farmhouse of Hongcheon County, Gangwon Province was used for the isolation of acetic acid bacteria. After 10% (v / v) inoculation and shaking, the cells were cultured for 30 days at 30 ° C. (0.5% yeast extract, 2.5% mannitol, 1.0% CaCO ₃ , 3.0% ethanol, 1.5% agar) every 5 days to form a transparent ring 40 strains were isolated and single colonies were isolated by streaking on a solid medium. The isolated colonies were separated and identified after incubation at 30 ° C for 5 days in a liquid culture medium (YCM Broth; 0.5% yeast extract, 2.5% mannitol, 1.0% CaCO ₃ , 3.0% . The isolated strains were picked again into the solid medium to select strains having excellent transparency-forming ability. The selected new strain (Acetobacter pacrylanus AFY-4) was deposited with the National Institute of Agricultural Science and Technology Information Center on February 8, 2017, under accession number KACC92166P.

[ Experimental Example  One] New  Acetobacter Pascaglianus  Identification of the strain

After incubation in YCM liquid medium for 5 days, the chromosomal DNA was obtained from the bacterial cells obtained by centrifugation using a genomic DNA (gDNA) extraction kit. (5'-AGA GTT TGA TCM TGG CTC AG-3 ': SEQ ID NO: 1) and 1492R (5'-TAC GGY TAC CTT GTT ACG ACT T-3': SEQ ID NO: 2) was used to amplify the 16S rRNA region. PCR products were identified by electrophoresis and then purified using a DNA purification kit. Nucleotide sequence analysis was performed using BigDye (R) Terminator v3.1 Cycle Sequencing Kits (Applied Biosystems) and sequenced with 27F and 1492R primers using DNA Engine Tetrad 2 Peltier Thermal Cycler (BioRad). After the reaction was completed, the dNTPs and the reaction products were removed and loaded onto ABI 3730xl DNA Analyzer (Applied Biosystems) to obtain the nucleotide sequence (Figure 1: SEQ ID NO: 3), and the length was 1,417 bp.

[ Experimental Example  2] New  Acetobacter Pascaglianus  Creating phylogenetic tree of strain

The homology of the nucleotide sequences was analyzed by BLAST search provided by National Center for Biotechnology (NCBI). Acetobacter and 99% homology with pasteurianus (Accession No. AB906396.1 in Genbank). Genomic sequence of 16S rRNA was obtained from GenBank, and homology between nucleotide sequences was performed by multi - sequence alignment search using Clustal W program. We used a neighbor-joining method and a Kimura-nei model using the MEGA 4 program, and performed a 1,000-fold boostrap resampling to check the stability.

As a result, the system could be classified as shown in Fig. 2, Strain Acetobacter pasteurianus AFY-4 was found to be a novel strain different from other asembaracter strains.

[ Experimental Example  3] Scanning electron microscope observation

The cultivation was stopped when the colonies were formed (about 2-3 days), and the bacteria were cell-downed appropriately by low-speed centrifugation. The supernatant was discarded and the supernatant was discarded and washed with 0.1 M phosphate buffer buffer, pH 7.2). The cell pellet was washed twice. In a hood with the gloves in place, place 10% of the cell pellet in a 4% glutaraldehyde with a pipette around the tube wall, taking care not to touch the cell pellet Cells were fixed by refrigerated storage for 2 hours. The supernatant was removed by centrifugation (13000 rpm, 1 min), and the sample was washed twice with 0.1 M phosphate buffer (pH 7.2) for 15-30 minutes by pipetting. The cells were washed once with 30%, 50%, 70% and 90% ethanol for 10 to 30 minutes and then twice with 100% ethanol for 30 minutes. It was dried with CPD (Critical Point Dryer) for 3 ~ 4 hours to remove the remaining ethanol. The Pt coating for coating the sample took 30 minutes to 1 hour. The instrument was observed with a high-resolution electron microscope (UHR-SEM: Ultra High Resolution Scanning Electron Microscope, Hitachi S-4800, Hitachi, Japan) magnified 40K times.

The results are shown in Fig.

[ Experimental Example  4] Growth Characteristics of New Acetic Acid Bacteria

The new acetic acid bacteria ( Acetobacter each temperature to find the optimal growth conditions for pasteurianus AFY-4) (15 ℃ , 20 ℃, 25 ℃, 30 ℃, 35 ℃), pH -specific (pH2, pH3, pH4, pH5 , pH6, pH7), the culture medium in ethanol Cultures were incubated for 5 days with the contents (5%, 6%, 7%, 8%, 9%, 10%) and acetic acid contents of the medium (0.2%, 0.4%, 0.8%, 1.6%, 3.2% Absorbance and acidity were measured. The results are shown in Fig. 4 to Fig. FIG. 4 is a graph showing changes in growth according to temperature conditions of Acetobacter pysfryranus AFY-4 strain, and FIG. 5 is a graph showing changes in the growth of Acetobacter pysfryranus AFY-4 according to pH conditions. FIG. 6 is a graph showing changes in growth depending on the initial alcohol concentration condition of the Acetobacter paclitaxel AFY-4 strain, and FIG. 7 is a graph showing changes in the initial pH of the Acetobacter pacrypan strain AFY-4 FIG.

As a result, the new acetic acid bacteria ( Acetobacter pasteurianus AFY-4) could proliferate well.

 [ Example  2] Manufacture of sake for fermentation of tricolor vinegar

For the preparation of tricolor fermented vinegar showing three colors, brown rice was prepared with rice wine and rice wine. The wine was added to 20% by weight of the raw material (sugarcane), and sugar was added to adjust the sugar content to 24 ^o Brix. Yeast, 0.5% yeast extract, the Saccharomyces cerevisiae MA8-3 (yeast extract), 2.5% mannitol (mannitol), 3.0% ethanol (ethanol) 200 rpm condition for 48 hours in a shaking incubator at 25 ℃ was inoculated in a liquid medium containing . This yeast culture broth was inoculated in an amount corresponding to 2% by weight of the raw material (agar) and then subjected to alcohol fermentation at 25 ° C for 7 days. The mullu wines were prepared in the same manner as the mulled wines by adding sugar to the raw material (moult) to match the sugar content to 30 ^o Brix. The brown rice wine was steamed for 3 days and steamed to make a rice cake. Then, 10% by weight of rice yeast was added to the raw material (brown rice) and 150% by weight of water and the culture medium of Saccharomyces cerevisiae MA8-3 was added to the raw material %, And alcohol fermentation was carried out at 25 ° C for 7 days.

division Boiling ratio Dallas Mauro Brown rice Raw material
(Dahlia, maru, brown rice) 10 kg 10 kg 10 kg Sugar 4 kg 4 kg - yeast - - 1 kg leaven 0.2 kg 0.2 kg 0.5 kg Purified water 2 kg 2 kg 15 kg

[ Example  3] Production of tricolor fermented vinegar

The sake, water, and brown rice vinegar prepared in Example 2 were mixed with Acetobacter fermented vinegar was prepared by inoculating pasteurianus AFY-4 culture. AFY-4 medium was cultured at 30 ° C for 3 to 5 days in a liquid medium containing 0.5% yeast extract, 2.5% mannitol and 3.0% ethanol. Dragee vinegar was adjusted to be 7% of initial alcohol, 1.5% of initial acidity, and 20% by volume of inoculum volume of total raw material. Muller vinegar was adjusted to 6% of initial alcohol, 2% of initial acidity, and 15% by volume of culture inoculated with the total amount of raw materials. Brown rice vinegar was adjusted to be 8% of initial alcohol, 2% of initial acidity, and 25 volume% of inoculum volume of total raw material. The vinegar was fermented with acetic acid at 30 ℃ for 4 weeks. In this case, the number of inoculated cells was about 1.1 x 10 ⁹ cfu / mL.

Amount of raw materials for the production of tricolor fermented vinegar division
(Unit: mL) Amount of blending Dallas Mauro Brown rice (Example 2) 710.90 450.45 501.25 AFY-4 medium 200 150 250 Brown rice vinegar (acidity 14%) 42.37 39.98 2.64 Purified water 46.73 499.57 386.11 Sum 1,000 1,000 1,000

[ Experimental Example  5] of fermented vinegar Metabolism  comparison analysis

Standard strains ( Acetobacter pasteurianus KACC 17058), and the fermented vinegar and metabolites using the AFY-4 strain of Example 3 were compared and analyzed as a control.

Specifically, a sample of the fermented vinegar using the standard strain and the vinegar of Example 3 was taken and the metabolite contents before and after fermentation (after 4 weeks) were compared. For pre-treatment, each fermented vinegar and methanol were mixed 1: 1, stirred for 1 hour, centrifuged at 5,000 rpm for 5 minutes at 4 ° C, and the supernatant was taken. The solvent was then evaporated with a Speed vacuum concentrator (over 6 hours). Then, 5 μL of methoxyamine hydrochloride (40 mg / mL in pyridine) was added and reacted at 30 ° C. for 60 minutes. 45 μL of N-methyl-N-trimethylsilyl trifluoracetaine (MSTFA) Lt; / RTI > And filtered through a 0.2 μm polytetrafluoroethylene (PTFE) filter. GC (Agilent 7890A, USA) and Pegasus HT TOF MS (Leco, USA) were used as analyzers. Columns were RTX-5MS (30 m x 0.25 mm, 0.25 μm film thickness, Resteck, USA). High purity (99.999%) helium gas was used as the carrier gas at a flow rate of 1.5 mL / min. The inlet temperature was set at 200 ° C and the split mode method was used. The column temperature was maintained at 75 ° C for 2 minutes and then increased to 300 ° C at 15 ° C / min. The mass spectra range was 45-1000 m / z and the acquisition rate was 20 spectra / s. The ion source and transmission line temperature were set at 250-280 ° C. Electron impact was analyzed at 70 eV. The Pegasus CT software was used and the Fisher ratio values were calculated and sorted in ascending order to compare the contents of major metabolites.

The results are shown in Fig. 8 (comparison of fermented vinegar using a spinach), Fig. 9 (comparison of fermented vinegar using a hull) and Fig. 10 (comparison of fermented vinegar using a brown rice) Of fermented vinegar was measured at zero time, and N-AC means fermentation vinegar prepared from standard strain at zero time F-A1 was measured after 4 weeks of fermenting vinegar of Example 3 , And F-AC means fermented vinegar prepared with standard strain after 4 weeks measurement).

The measurement results of the metabolite peak area in FIG. 8 are as follows.

The measurement results of the metabolite peak area in FIG. 9 are as follows.

The measurement results of the metabolite peak area in FIG. 10 are as follows.

As can be seen from the above results, it was confirmed that AFY-4 strain exhibited much better effect than the standard strain in terms of metabolite production after fermentation even in the same strain, Which is remarkably superior to that of the standard strain.

[ Example  4] Preparation of Substances for Addition to Tricolor Fermented Vinegar Beverage Base and Beverage

The mixture was mixed with sugar at a ratio of 1: 1 (w / w) and aged in a jar at 25 ° C for 1 month. For the preparation of the juice, the juveniles were completely thawed at room temperature, and the juice was filtered using a juicer until the juice did not come out. For roasted brown rice extract, 500 g of brown rice was roasted at 250 ° C. for 2 hours and 30 minutes using a stirrer, and then 5 kg of purified water was added thereto to obtain 0.4 ^o Extraction was used until reaching Brix. The concentrate was concentrated by using an ultra-high vacuum low-temperature concentrator at 80 ° C until it reached 50 ^o Brix.

[ Example  5] Production of beverage base and beverage using tricolor fermented vinegar

The brown rice concentrate, brown rice concentrate (phytocorr), Dawaya blue, Maeru blue, Dawaya juice, Murray juice, and brown rice extract used in the present invention were directly prepared in the same manner as in Example 4 above. The oligosaccharides were purchased at a large mart at Shinbuk-eup in Chuncheon, and citric acid was purchased at Seoul F & C Co., Ltd., and rice flour was provided at Hanbit Spices. On the basis of the results of the study, fermentation was carried out under optimum conditions and added to the beverage base. The beverage was prepared by diluting the above-mentioned beverage base with purified water and then mixing the ingredients.

Amount of raw material for making beverage base using Drake vinegar material Weight (g) Draa vinegar (acidity 7.42%, sugar content 7.8 ^o Brix) 20 Darae Blue (57.8 ^o Brix) 30 Dahlia juice (12.6 ^o Brix) 10 The oligosaccharide (77.5 ^o Brix) 5 Purified water 35 Sum 100

Amount of raw material for making beverage base using mulberry vinegar material Weight (g) Mulberry vinegar (acidity 6.06%, sugar content 15.1 ^o Brix) 25 Maul Chung (57.9 ^o Brix) 30 (20.2 ^o Brix) 10 Moult concentrate (54.5 ^o Brix) 5 Citric acid 0.02 Purified water 29.98 Sum 100

Amount of raw material for making beverage base using brown rice vinegar material Weight (g) Brown rice vinegar (acidity 6.72%, sugar content 5.46 ^o Brix) 25 Roasted brown rice extract (0.4 ^o Brix) 30 Brown rice concentrate (62.5 ^o Brix) 20.02 The oligosaccharide (77.5 ^o Brix) 23.12 Rice 0.1 Purified water 1.76 Sum 100

Amount of raw materials for beverage production using Drake vinegar material Weight (g) Dragee vinegar 12 Darae Blue (57.8 ^o Brix) 20 Dahlia juice (12.6 ^o Brix) 8 The oligosaccharide (77.5 ^o Brix) 2 Purified water 58 Sum 100

Amount of raw material for making beverage using mulberry vinegar material Weight (g) Mulberry vinegar 10 Maul Chung (57.9 ^o Brix) 20 (20.2 ^o Brix) 8 Moult concentrate (54.5 ^o Brix) 2 Citric acid 0.02 Purified water 59.98 Sum 100

Amount of raw material for beverage production using brown rice vinegar material Weight (g) Brown rice vinegar 11.20 Roasted brown rice extract (0.4 ^o Brix) 50 Brown rice concentrate (62.5 ^o Brix) 13 The oligosaccharide (77.5 ^o Brix) 13.02 Rice 0.1 Purified water 12.68 Sum 100

[ Experimental Example  6] Confirmation of quality of beverage base and beverage using tricolor fermented vinegar

The alcohol, acid, pH, and sugar content of the fermented vinegar prepared in Example 3 and Example 5 and the beverage and beverage base using the fermented vinegar were tested. Alcohol content was measured by using an alcohol measuring machine. The acid content was measured by converting to citric acid using NaOH 0.1N titration method. The pH change was measured using a pH meter, Were measured using a sugar meter.

Physicochemical characteristics of tricolor fermented vinegar Quality characteristics vinegar Dallas Mauro Brown rice pH 2.97 2.88 2.95 Acidity (%) 7.42 6.06 6.72 Sugar ( ^o Brix) 7.8 15.1 5.46

Physicochemical properties of beverage base using tricolor fermented vinegar Quality characteristics Beverage base Dallas Mauro Brown rice pH 3.07 3.28 3.36 Acidity (%) 1.92 1.90 1.80 Sugar ( ^o Brix) 23.8 25.5 32.0

Physicochemical Properties of Beverage Using Tri-Color Fermented Vinegar Quality characteristics beverage Dallas Mauro Brown rice pH 3.16 3.38 3.54 Acidity (%) 1.16 0.71 0.79 Sugar ( ^o Brix) 14.4 15.2 18.6

National Institute of Agricultural Science and Technology KACC92166P 20170208

<110> GANGWONDO          AGRICULTURAL CORPORATION BUIL NONG SAN <120> NOVEL ACETOBACTER PASTEURIANUS STRAIN CAPABLE OF ACETIC ACID          FERMENTATION AND MANUFACTURING METHOD OF FERMENTED VINEGAR USING          IT <130> 17P117 / ind <160> 3 <170> KoPatentin 3.0 <210> 1 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> universal primer 27F <400> 1 agagtttgat cmtggctcag 20 <210> 2 <211> 22 <212> DNA <213> Artificial Sequence <220> <223> 1492R <400> 2 tacggytacc ttgttacgac tt 22 <210> 3 <211> 1417 <212> DNA <213> Artificial Sequence <220> <223> 16s rDNA <400> 3 ggggtaagga taggtctgct acgctaccat gcagtcgcac gaaggtttcg gccttagtgg 60 cggacgggtg agtaacgcgt aggtatctat ccatgggtgg gggataacac tgggaaactg 120 gtgctaatac cgcatgacac ctgagggtca aaggcgcaag tcgcctgtgg aggagcctgc 180 gtttgattag ctagttggtg gggtaaaggc ctaccaaggc gatgatcaat agctggtttg 240 agaggatgat cagccacact gggactgaga cacggcccag actcctacgg gaggcagcag 300 tggggaatat tggacaatgg gggcaaccct gatccagcaa tgccgcgtgt gtgaagaagg 360 tcttcggatt gtaaagcact ttcgacgggg acgatgatga cggtacccgt agaagaagcc 420 ccggctaact tcgtgccagc agccgcggta atacgaaggg ggctagcgtt gctcggaatg 480 actgggcgta aagggcgtgt aggcggtttg tacagtcaga tgtgaaatcc ccgggcttaa 540 cctgggagct gcatttgata cgtgcagact agagtgtgag agagggttgt ggaattccca 600 gtgtagaggt gaaattcgta gatattggga agaacaccgg tggcgaaggc ggcaacctgg 660 ctcattactg acgctgaggc gcgaaagcgt ggggagcaaa caggattaga taccctggta 720 gtccacgctg taaacgatgt gtgctagatg ttgggtgact tagtcattca gtgtcgcagt 780 taacgcgtta agcacaccgc ctggggagta cggccgcaag gttgaaactc aaaggaattg 840 acgggggccc gcacaagcgg tggagcatgt ggtttaattc gaagcaacgc gcagaacctt 900 accagggctt gaatgtagag gctgcaagca gagatgtttg tttcccgcaa gggacctcta 960 acacaggtgc tgcatggctg tcgtcagctc gtgtcgtgag atgttgggtt aagtcccgca 1020 acgagcgcaa cccctatctt tagttgccat caggttgggc tgggcactct agagagactg 1080 ccggtgacaa gccggaggaa ggtggggatg acgtcaagtc ctcatggccc ttatgtcctg 1140 ggctacacac gtgctacaat ggcggtgaca gtgggaagct aggtggtgac accatgctga 1200 tctctaaaag ccgtctcagt tcggattgca ctctgcaact cgagtgcatg aaggtggaat 1260 cgctagtaat cgcggatcag catgccgcgg tgaatacgtt cccgggcctt gtacacaccg 1320 cccgtcacac catgggagtt ggtttgacct taagccggtg agcgaaccgc aatgacgcag 1380 ccgaccactt gagttcactc gatcgatatt attttct 1417

Claims (22)

Which has an acetic acid-producing ability to increase the acidity by 6.8 to 7.4% when the raw material having an acidity of 1.5 to 2% is inoculated at a concentration of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL and acetic acid fermentation is carried out at 30 ° C for 4 weeks, Acetobacter pasteurianus ) strain. The strain according to claim 1, wherein the strain is a strain having the following growth characteristics:
Optimal growth temperature is 28-35 &lt; 0 &gt;C;
The optimum pH is 3 to 7;
The optimum alcohol concentration is 5 to 8%. The Acetobacter pysfrageus strain according to claim 1, wherein said strain is an Acetobacter pacrylanius AFY-4 strain (Accession No. KACC92166P). The fermented vinegar obtained by the acetic acid fermentation with the Acetobacter pseudolianus strain of claim 1. The fermented vinegar according to claim 4, wherein the fermented vinegar is obtained by fermenting an alcohol fermented product of fruit or grains with acetic acid. 6. The fermented vinegar according to claim 5, wherein the fruit is a sprout or coriander, and the grain is brown rice. 6. The fermented vinegar according to claim 5, wherein the fermented alcohol is fermented by alcohol with at least one of yeast and yeast. The fermented vinegar according to claim 7, wherein the yeast is Saccharomyces cerevisiae . The method of claim 4, wherein the fermented vinegar is a pH of 2.5 to 3.5, a pH of 4 to 10%, a sugar content of fermented vinegar from 3 to 20 Brix ^(o Brix). A beverage base comprising the fermented vinegar of claim 5. 11. The method of claim 10, wherein the beverage base further comprises at least one selected from the group consisting of fruit blue, fruit juice, and fruit concentrate;
Wherein the beverage base further comprises at least one selected from the group consisting of grain extract, grain concentrate, and grain flavor. 11. The method of claim 10, wherein the beverage base has a pH of 2.5 to 3.8, and the pH is from 1.5 to 2.5%, the beverage base sugar content of 20 to 35 Brix ^(o Brix). A beverage comprising a beverage base according to any one of claims 10 to 12. The method of claim 13, wherein the beverage has a pH of from 2.8 to 4, the pH is 0.5 to 1.5%, the beverage sugar content of 12 to 20 Brix ^(o Brix). A process for producing fermented vinegar, comprising the step of fermenting acetic acid using the Acetobacter pseudolyanus strain of claim 1. 16. Process according to claim 15, characterized in that the fermenting vinegar
A process for producing an alcohol fermentation product;
Mixing the fermented alcohol with the raw vinegar and purified water;
A step of inoculating the strain of Acetobacter pys trajan; And
Acetic acid fermentation process;
&Lt; / RTI &gt; 17. The method for producing fermented vinegar according to claim 16, wherein the inoculation is carried out by inoculating the strain of Acetobacter pseudolyanus with a number of bacteria of 1.0 x 10 ⁸ to 1.0 x 10 ¹⁰ cfu / mL. 17. The method for producing fermented vinegar according to claim 16, wherein the alcohol fermented product is obtained by fermenting fruit or grains with alcohol. 19. The method of producing a fermented vinegar according to claim 18, wherein the alcohol fermented product is obtained by fermenting alcohol with at least one of yeast and koji mixed with 0.5 to 10% by weight of fruit or grain. 18. The method of claim 16, wherein the alcohol fermentation product is present in an amount of 30 to 80% by volume based on the total volume of the blend, the blending amount of the raw vinegar is 0.1 to 6% by volume based on the total volume of the blend, By weight of the fermented vinegar. 9. The fermented vinegar according to any one of claims 4 to 9, wherein the fermented vinegar is at least one selected from the group consisting of fruit syrup, fruit juice, fruit concentrate, oligosaccharide, citric acid and purified water; Or at least one selected from the group consisting of grain extract, grain concentrate, grain flavor, oligosaccharide, citric acid and purified water. 22. The method of claim 21, wherein the blending amount of the fermented vinegar is 5 to 40% by weight based on the total weight of the blend.

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