KR20210069169A - Acetobacter pasteurianus A11-2 and manufacturing method of fermented Platycodon grandiflorus vinegar using the same - Google Patents

Abstract

The present invention relates to acetobacter pasteurianus A11-2 and a method for preparing bellflower fermented vinegar using the same. The method for preparing bellflower fermented vinegar uses Acetobacter pasteurianus A11-2, which is excellent in acid production among acetic acid bacteria, and thus, bellflower fermented vinegar with excellent quality and functionality can be manufactured while remarkably shortening the fermentation period and the method can be usefully used in the production of bellflower fermented vinegar. The bellflower fermented vinegar prepared by the method of preparing of the present invention has excellent taste and a high content of active ingredients, thereby being usefully used as a functional bellflower fermented vinegar.

Description

Acetobacter pasteurianus A11-2 and method of manufacturing bellflower fermented vinegar using the same {Acetobacter pasteurianus A11-2 and manufacturing method of fermented Platycodon grandiflorus vinegar using the same}

The present invention relates to Acetobacter pasteurianus A11-2 and a method for producing bellflower fermented vinegar using the same.

Vinegar is a representative traditional fermented food in the East and the West. It is manufactured by fermenting various raw materials containing sugars or starches with alcohol and acetic acid using microorganisms. , The quality of vinegar is determined by various factors such as the content of acetic acid, volatile fragrance components, trace amounts of various organic acids and amino acids, sugars, and salts.

In general, fermented vinegar is made by proliferating acetic acid bacteria, an aerobic bacillus that oxidizes alcohol to produce acetic acid, in the fermentation substrate. At this time, since alcohol as a fermentation source is essential for the growth of acetic acid bacteria, alcohol fermentation for the production of alcohol is preceded for the production of traditional vinegar, so the primary fermentation is performed by successively going through alcohol fermentation and acetic acid fermentation. That is, it is manufactured through a two-step fermentation process in which sugar or starch-containing fruits and grains are used as raw materials, sugar is fermented into alcohol by yeast, and alcohol is oxidized to acetic acid by acetic acid bacteria. In this case, it takes about 5 to 10 days for alcohol fermentation, and acetic acid fermentation takes at least one month to several months, so there is a problem that it takes at least 44 days or more for the production of fermented vinegar.

Specifically, Patent Document 1 (Korean Patent Publication No. 10-2016-0066260), which discloses a method for producing fermented vinegar using bellflower, ferments bellflower with sugar, and after aging the fermented broth for 180 days or more, the aged fermented broth is fermented again with alcohol. It discloses a manufacturing method comprising the step of preparing vinegar by adding seed vinegar, and there is a problem in that the fermentation period is 6 months or more, and the fermentation takes an excessive period.

Accordingly, it is necessary to develop a method for producing fermented bellflower vinegar that can shorten the fermentation period while having excellent functionality and quality of vinegar.

One object of the present invention is to provide a method for producing fermented bellflower vinegar that can shorten the fermentation period while having excellent functionality and quality of the vinegar.

In order to achieve the above object,

One aspect of the present invention is a vineger starter using Acetobacter pasteurianus A11-2 deposited with accession number KACC 92203P as an acetic acid bacteria in bellflower, followed by acetic acid fermentation to inoculate acetic acid It provides a method for producing bellflower fermented vinegar comprising the step of preparing a fermented product.

Another aspect of the present invention provides a bellflower fermented vinegar prepared by the above manufacturing method.

Another aspect of the present invention provides an Acetobacter pasteurianus A11-2 strain deposited with accession number accession number KACC 92203P.

The method for producing bellflower fermented vinegar of the present invention uses Acetobacter pasteurianus A11-2, which has excellent acid-producing ability among acetic acid bacteria, thereby significantly shortening the fermentation period and producing bellflower fermented vinegar excellent in quality and functionality. Therefore, it can be usefully used in the production of fermented bellflower vinegar, and the bellflower fermented vinegar produced by the method of the present invention has excellent taste and high active ingredient content, so it can be usefully used as functional bellflower fermented vinegar.

1 is a graph showing the measurement of pH according to the fermentation period and fermentation temperature of bellflower fermented vinegar prepared using Acetobacter pasteurianus A11-2.
2 is a graph showing the measurement of pH according to the fermentation period and fermentation temperature of bellflower fermented vinegar prepared using Acetobacter pasteurianus B6.
3 is a graph showing the measurement of sugar content according to the fermentation period and fermentation temperature of bellflower fermented vinegar prepared using Acetobacter pasteurianus A11-2.
4 is a graph showing the measurement of sugar content according to fermentation period and fermentation temperature of bellflower fermented vinegar prepared using Acetobacter pasteurianus B6.
5 is a graph showing the measurement of total acidity according to the fermentation period and fermentation temperature of bellflower fermented vinegar prepared using Acetobacter pasteurianus A11-2.
6 is a graph showing the measurement of total acidity according to the fermentation period and fermentation temperature of bellflower fermented vinegar prepared using Acetobacter pasteurianus B6.
7 is a graph showing the measurement of alcohol content according to fermentation period and fermentation temperature of bellflower fermented vinegar prepared using Acetobacter pasteurianus A11-2.
8 is a graph showing the measurement of alcohol content according to fermentation period and fermentation temperature of bellflower fermented vinegar prepared using Acetobacter pasteurianus B6.
9 is a graph showing the content of bellflower fermented vinegar prepared by using Acetobacter pasteurianus A11-2 and measuring the alcohol content according to the presence or absence of peeling and fermentation period.
10 is a graph showing the measurement of the content of bellflower bellflower fermented vinegar prepared using Acetobacter pasteurianus A11-2, the presence or absence of peeling and the pH according to the fermentation period.
11 is a graph showing the measurement of total acidity according to the content of bellflower fermented vinegar prepared by using Acetobacter pasteurianus A11-2, the presence or absence of peeling and the fermentation period.
12 is a graph showing the measurement of the content of bellflower bellflower fermented vinegar prepared using Acetobacter pasteurianus A11-2 and the content of the active ingredient (platycodin D) according to the presence or absence of peeling and fermentation period.
13 is a graph showing the results of analysis of taste components according to the content of bellflower fermented vinegar prepared by fermenting for 10 days using Acetobacter pasteurianus A11-2 and the presence or absence of peeling.
14 is a graph showing the results of analysis of taste components according to the content of bellflower fermented vinegar and the presence or absence of peeling of bellflower fermented vinegar prepared by fermentation using Acetobacter pasteurianus A11-2 for 15 days.

Hereinafter, the present invention will be described in detail.

One aspect of the present invention is a vineger starter using Acetobacter pasteurianus A11-2 deposited with accession number KACC 92203P as an acetic acid bacteria in bellflower, followed by acetic acid fermentation to inoculate acetic acid It provides a method for producing bellflower fermented vinegar comprising the step of preparing a fermented product.

Hereinafter, the manufacturing method will be described in detail.

In the manufacturing method, the bellflower root may be used for the bellflower, and the bellflower root may be in a moulted or non-molten state.

The bellflower may be added at 1-15 wt%, may be added at 1-10 wt%, may be added at 2-10 wt%, may be added at 4-10 wt%, in the total composition, It can be added at 2-8% by weight, can be added at 4-8% by weight, can be added at 4 or 8% by weight. When included in less than 1% by weight, the functionality according to the addition of bellflower may not be exhibited, and when included in more than 15% by weight, there may be a problem of poor preference.

In the above production method, the fermentation temperature may be 20-40 ℃, may be 25-35 ℃, may be 25-30 ℃, may be 30-35 ℃, may be 30 ℃.

Also, the fermentation period may be 3-18 days, 3-15 days, 5-15 days, 6-15 days, 9-15 days, 5-12 days It can be 6-12 days, it can be 9-12 days, it can be 10 days.

The manufacturing method may be performed by further adding alcoholic beverages. At this time, the alcohol concentration of the liquor may be 3-20%, may be 3-15%, may be 5-15%, may be 5-10%, may be 5-8%, 5- It can be 6%, it can be 6-8%, it can be 6%. The alcoholic beverage may be sake. The alcohol concentration control of the sake can be adjusted by mixing water.

In the above manufacturing method, the seed seed can be prepared by inoculating Acetobacter pasteurianus A11-2 in alcoholic 3-20% alcohol, followed by shaking culture or stationary culture, and can be prepared by stationary culture have. The alcohol concentration of the liquor may be 3-15%, may be 5-15%, may be 5-10%, may be 5-8%, may be 5-6%, may be 6-8% , and may be 6%. The alcoholic beverage may be sake. The alcohol concentration control of the sake can be adjusted by mixing water.

After preparing the acetic acid fermented product, the step of filtering the acetic acid fermented product may be further performed. Specifically, gravity sedimentation method, coagulant (casein, gelatin, chitosan, diatomaceous earth) in order to separate the suspended particles of the fermented bellflower vinegar (casein, gelatin, chitosan, diatomaceous earth) treatment, diatomaceous earth pre-coating method or centrifugation method may be used, and filtration may be performed by addition of a coagulant (diatomaceous earth), centrifugation or diatomaceous earth pre-coating method.

The method for producing bellflower fermented vinegar of the present invention uses Acetobacter pasteurianus A11-2, which has excellent acid-producing ability among acetic acid bacteria, thereby significantly shortening the fermentation period and producing bellflower fermented vinegar excellent in quality and functionality. can be usefully used in the production of bellflower fermented vinegar (see Experimental Examples 1-4)

Another aspect of the present invention provides a bellflower fermented vinegar prepared by the above manufacturing method. The bellflower fermented vinegar prepared by the method of the present invention has excellent taste and high content of active ingredients, so it can be usefully used as a functional bellflower fermented vinegar (see Experimental Example 3-4).

Another aspect of the present invention provides Acetobacter pasteurianus A11-2 deposited with accession number KACC 92203P.

The strain has excellent acid-producing ability, and can be used to prepare bellflower fermented vinegar.

Hereinafter, it will be described in detail by way of Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

<Example 1> Selection of acetic acid bacteria for production of bellflower fermented vinegar

In order to select acetic acid bacteria for production of bellflower fermented vinegar, a quantitative confirmation experiment of acid-producing ability was performed using a total of 7 strains. The types of strains are as follows.

Gluconobacter frateurii

Gluconobacter oxydans

Komagataeibacter intermedius ( Komagataeibacter intermedius ) JY48

Acetobacter pasteurianus RDAF-R

Acetobacter malorum ( Acetobacter malorum )

Acetobacter pasteurianus A11-2

Acetobacter pasteurianus B6

Step 1: Preparation of Seed

First, in order to measure the acidity of acetic acid produced by the activity of acetic acid bacteria, seed preparation was carried out. Specifically, the preparation of the seed was carried out by dispensing 50 mL each of acetic acid bacteria liquid medium (yeast extract 0.5%, glucose 0.5%, glycerin 1.0%, MgSO ₄ 7H ₂ O 0.02%, EtOH 6.0%, acetic acid 1.0%) into test tubes. Then, each acetic acid bacteria was inoculated and cultured at 30° C. for 72 hours and 160 rpm, and then increased by 10 times stepwise for 5 days in Cheongju (alcohol concentration 6-8%) and cultured 3 times to prepare a seed seed.

Step 2: Confirmation of acid production capacity

Acid production ability was evaluated by measuring acidity. Specifically, 1 mL of each acetic acid bacterium seed sample obtained in step 1 was collected at 3-day intervals, diluted 10-fold with 9 mL of distilled water, and 1% phenolphthalein solution was added 2-3 times. After adding the drops, the appropriate consumption amount of 0.1N NaOH solution was calculated by Equation 1 below to measure the acidity, and the results are shown in Table 1. This experiment was repeated three times, and the figures in Table 1 are the mean ± SD of the three measurements.

[Equation 1]

Acidity (%) = V×F×A×D×1/S×100

V: Appropriate consumption of 0.1N-NaOH solution (mL)

F: titer of 0.1N-NaOH solution

A: Amount of organic acid equivalent to 1 mL of 0.1N-NaOH solution (acetic acid = 0.006)

D: dilution factor

S : Sample collection amount (mL)

strain type Fermentation period (Days) 0 3 6 9 Gluconobacter frateurii 0.66±0.12 0.80±0.03 1.30±0.03 2.90±0.03 Gluconobacter oxydans 0.66±0.12 0.68±0.03 1.30±0.03 2.92±0.03 Komagataeibacter intermedius JY48 0.66±0.12 0.74±0.03 1.48±0.03 3.02±0.03 Acetobacter pasteurianus RDAF-R 0.66±0.12 0.76±0.03 1.30±0.09 2.84±0.03 Acetobacter malorum 0.66±0.12 0.76±0.03 1.42±0.09 3.06±0.06 Acetobacter pasteurianus A11-2 0.66±0.12 1.88±0.03 4.68±0.06 6.88±0.09 Acetobacter pasteurianus B6 0.66±0.12 1.24±0.03 3.64±0.03 5.86±0.07

*unit: %

As shown in the table, it was possible to confirm the production performance of each acetic acid bacteria by comparing the results measured on the 9th day, which is the end of the fermentation, based on the acidity measured at 0.66% on the 0th day of the fermentation, and the acid producing ability was the highest. The strain Acetobacter pasteurianus A11-2 was 6.88% at the end of fermentation (9 days), a 10-fold increase compared to day 0, and Acetobacter pasteurianus B6 was 5.86%, 8 compared to day 0. A more than doubled amount was measured. Accordingly, using Acetobacter Pasteurianus A11-2 and Acetobacter Pasteurianus B6 strains, better fermented bellflower vinegar was prepared.

In addition, when comparing the acetic acid bacteria Acetobacter pasteurianus RDAF-R, Acetobacter pasteurianus A11-2 and Acetobacter pasteurianus B6 of the same species in the above results, Acetobacter pasteurianus the same species It can be seen that even the strains of the exhibit different activities.

<Example 2> Preparation of bellflower fermented vinegar using acetic acid bacteria

Bellflower fermented vinegar was prepared by performing the following method using the strain Acetobacter pasteurianus A11-2 seed strain selected in Example 1 and Acetobacter pasteurianus B6 seed strain. The bellflower root was used for the bellflower sample, and the bellflower root was used after being unshelled (unpeeled state) or molted (peeled state). Fermented vinegar without the addition of bellflower was prepared as a comparison group.

Specifically, after washing, hot air-dried dried bellflower (molten or non-molten) is added in an amount of 4 or 8% by weight based on the total weight, and seedlings (Strain Acetobacter pasteurianus A11-2 seedling or aceto selected in Example 1) Bacter Pasteurianus B6 Seed) is added at 10% by weight, and alcohol (water + sake) is added so that the total weight is 100% by weight, but the final alcohol concentration is 6-8%, preferably 6% After preparing a composition for fermentation by adjusting the content ratio of water and sake, fermentation was performed by varying the temperature and period according to the following fermentation conditions.

The mixing ratio is as follows.

-Additional amount of bellflower: 4 or 8 wt%

- Seed: 10% by weight

-Alcohol (water + sake, alcohol concentration 6-8%): 6% by weight alcohol (water + sake) is added so that the total composition becomes 100% by weight, but the final alcohol concentration is 6-8%, preferably 6% Adjust the content ratio of water and rice wine so that

Fermentation conditions are as follows.

-Fermentation temperature: exterior (outdoor temperature, natural fermentation), 25, 30 and 35 ℃

-Fermentation period: 0, 3, 5, 6, 9, 10, 12 and 15 days

<Experimental Example 1> Quality evaluation of bellflower fermented vinegar 1

The quality of the bellflower fermented vinegar prepared in Example 2 with different mixing ratios and fermentation conditions was evaluated.

In more detail, after the fermentation composition was prepared according to the following conditions, the quality evaluation of the fermented bellflower fermented vinegar by varying the temperature and period was performed.

- 8 wt% of molted bellflower

- 10% by weight of the seedling (Strain Acetobacter pasteurianus A11-2 seedling or Acetobacter pasteurianus B6 seedling selected in Example 1)

-Alcohol (water + sake) is added so that the total weight becomes 100% by weight, but the content ratio of water and sake is adjusted so that the final alcohol concentration is 6%

1-1. pH evaluation

The pH was measured using a pH meter (Orion 3 star, Thermo scientific Co.) of the sample solution. The results are shown in FIGS. 1 and 2 .

As shown in Figures 1 and 2,

The pH did not show a significant difference according to the fermentation temperature, fermentation period, and bacterial species of the seed seed.

1-2. Sugar content evaluation

Sugar content was measured using a saccharometer of the sample solution filtered using Whatman No 2 . The results are shown in FIGS. 3 and 4 .

As shown in Figures 3 and 4,

Sugar content did not show any significant difference according to fermentation temperature, fermentation period, and bacterial species of the seed seed.

1-3. Total acidity assessment

Total acidity was measured by taking 1 mL of the sample solution, neutralizing titration (pH 8.3) using 0.1 N NaOH, and converting the consumed solution into acetic acid (%). The results are shown in FIGS. 5 and 6 .

As shown in Figures 5 and 6,

The total acidity did not show a significant difference depending on the fermentation temperature and fermentation period, but in terms of the type of seedling, it can be seen that the vinegar fermented with the strain A11-2 strain had a higher total acidity than the vinegar fermented with the strain strain B6.

1-4. Alcohol content evaluation

Alcohol content was evaluated by distilling 100 mL of the sample solution using a distiller (Vapodest 200, Gerhardt), and then measuring alcohol with a density meter (DMA-5000M, Anton Paar). The results are shown in FIGS. 7 and 8 .

As shown in Figures 7 and 8,

In the case of A11-2 strain seed, when fermented at 30 ℃, it showed the lowest alcohol content at 10 days of fermentation, and there was no difference in alcohol content even after longer fermentation (15 days), temperature higher or lower than 30 ℃ It can be seen that in the case of 10-day fermentation, the alcohol content is high, so it is preferable to ferment at 30° C. in terms of shortening the fermentation period.

In the case of the B6 strain seed, the fermentation at 25 °C showed the lowest alcohol content during fermentation on the 10th day, and the lowest alcohol content at the outside temperature during the fermentation on the 15th day. It can be seen that the alcohol content increases. Therefore, it can be seen that it is preferable to ferment at 25 ℃ in terms of shortening the fermentation period.

In addition, when comparing the lowest alcohol content, it can be seen that the vinegar fermented for 10 days at 30 ℃ using the strain A11-2 has a lower alcohol content than the vinegar fermented at 25 ℃ for 10 days using the strain B6 strain. have.

When the above quality evaluation results are combined,

In terms of increasing total acidity and decreasing alcohol content, it can be seen that the A11-2 strain strain is more suitable for acetic acid fermentation than the B6 strain strain.

<Experimental Example 2> Quality evaluation of bellflower fermented vinegar 2

The bellflower fermented vinegar prepared using the strain acetobacter pasteurianus A11-2 seed finally selected through Experimental Example 1 was used for the content (4 or 8% by weight) of bellflower and the state of the bellflower sample (peeled or non-peeled). The quality according to the whole) was evaluated.

2-1. Alcohol content evaluation

Alcohol content was evaluated by distilling 100 mL of the sample solution using a distiller (Vapodest 200, Gerhardt) and measuring alcohol with a density meter (DMA-5000M, Anton Paar). The results are shown in FIG. 9 .

As shown in Figure 9,

It can be seen that the alcohol content decreases as the fermentation period and the addition amount of bellflower increase. Depending on the amount of bellflower added, when 4% by weight of the bellflower was added, the non-peeled bellflower had a lower alcohol content than the peeled bellflower, and when it was added at 8% by weight, the non-peeled bellflower showed a lower alcohol content. .

In addition, during fermentation on the 9th day, fermented vinegar with 8 wt% of depilated bellflower showed the lowest alcohol content.

2-2. pH evaluation

The pH was measured using a pH meter (Orion 3 star, Thermo scientific Co.) of the sample solution. The results are shown in FIG. 10 .

As shown in Figure 10,

The pH did not show a significant difference depending on the fermentation period, the state of the bellflower sample, and the content of bellflower.

2-3. Total acidity assessment

Total acidity was measured by taking 1 mL of the sample solution, neutralizing titration (pH 8.3) using 0.1 N NaOH, and converting the consumed solution into acetic acid (%). The results are shown in FIG. 11 .

As shown in Figure 11,

On the 6th day of fermentation, the fermented vinegar under all conditions showed less than 4% of total acidity, so it was not suitable for the vinegar specification. On the 12th day of fermentation, regardless of whether or not the skin was peeled, the 8% by weight group of bellflower seeds added higher total acid than the 4% by weight group. The fermentation period was shortened by more than 3 days, but on the 15th day of fermentation, the group with 8 wt% bellflower used all the alcohol components used as fermentation substrates by acetic acid bacteria, It can be seen that the appropriate fermentation period is 9-12 days in terms of shortening the fermentation period and total acidity, as the result of the decrease in acid is shown.

When the above quality evaluation results are combined,

The 8 wt% fermented vinegar of molted bellflower has the fastest rate of consumption of alcohol components by acetic acid bacteria and thus the increase of total acidity, consuming all alcohol on the 12th day of fermentation, and showing the highest value of total acidity. Quality of vinegar In, it can be seen that it is preferable to add 8% by weight of molted bellflower and ferment for 9-12 days at 30°C.

<Experimental Example 3> Functional evaluation of bellflower fermented vinegar

The bellflower fermented vinegar prepared using the strain acetobacter pasteurianus A11-2 seed finally selected through Experimental Example 2 was added to the bellflower content (4 or 8% by weight) and the state of the bellflower sample (molding or non-molding). In order to evaluate the functionality according to this, the content of platycodin D, one of the active ingredients contained in the root of bellflower, was measured. The content was measured by quantitative analysis using UPLC (Agilent). The results are shown in FIG. 12 .

As shown in Figure 12,

When the content of peeled bellflower is 8%, it can be seen that from the 5th day of fermentation, the content of active ingredients is significantly higher than that of other conditions.

<Experimental Example 4> Sensory test of bellflower fermented vinegar

In the bellflower fermented vinegar prepared using the strain A11-2 strain Acetobacter pasteurianus A11-2 finally selected through Experimental Example 2, the bellflower content (4 or 8% by weight) and the state of the bellflower sample (molding or non-molding) and In order to evaluate the palatability according to the fermentation period, a sensory test was performed using a taste sensor. Commercially available brewed vinegar was used as a comparison group.

Specifically, the sensory test using the taste sensor was performed with a taste sensor analyzer (TS-5000Z, Insent, Atsugi, Japan). 1mL of each sample was diluted 100-fold with distilled water, filtered, and used as a sample. After adding 70 mL of each sample to the taste sensor analyzer and measuring it three times, the average value is obtained and the stern (bitterness, saltiness, sourness, umami, astringency) and aftertaste ( The values of flavor (richiness), bitterness (after-bitterness), and astringency (after-astringency) were objectively expressed. The sensory test result of the fermented vinegar fermented for 10 days is shown in FIG. 13, and the sensory test result of the fermented vinegar fermented for 15 days is shown in FIG. 14.

As shown in Figure 13,

It can be seen that the fermented vinegar fermented for 10 days has a high umami taste and low astringency when 8% by weight is added regardless of whether or not the bellflower is peeled.

As shown in Figure 14,

As for the fermented vinegar fermented for 15 days, it can be seen that the group containing 8% by weight of peeled bellflower had high umami and sour taste, and low bitter and astringent taste, so that sensory characteristics were high.

From the above results, the method for producing fermented bellflower vinegar of the present invention uses Acetobacter pasteurianus A11-2, which is excellent in acid production among acetic acid bacteria, thereby significantly shortening the fermentation period and fermenting bellflower having excellent quality and functionality. Vinegar can be prepared, so it can be usefully used in the production of fermented bellflower vinegar, and the fermented bellflower produced by the method of the present invention has excellent taste and high active ingredient content, so it can be usefully used as functional bellflower fermented vinegar. can

Agricultural Genetic Resource Center, National Academy of Agricultural Science KACC92203P 20171030

Claims (17)

Step of inoculating a vineger starter using Acetobacter pasteurianus A11-2 deposited with accession number KACC 92203P as acetic acid bacteria in bellflower, followed by acetic acid fermentation to prepare acetic acid fermentation A method of manufacturing bellflower fermented vinegar comprising a.
According to claim 1,
A method for producing bellflower fermented vinegar, characterized in that the bellflower uses the bellflower root.
3. The method of claim 2,
The bellflower root is a method of producing fermented bellflower vinegar, characterized in that it may be molting or non-molding.
According to claim 1,
In step 1, the method for producing bellflower fermented vinegar, characterized in that the bellflower can be added in an amount of 1-15% by weight.
According to claim 1,
Fermentation temperature is a method for producing bellflower fermented vinegar, characterized in that 20-40 ℃.
According to claim 1,
A method for producing fermented bellflower vinegar, characterized in that the fermentation period is 3-18 days.
According to claim 1,
The fermentation is a method of manufacturing bellflower fermented vinegar, characterized in that it can be performed by further adding alcoholic beverages.
8. The method of claim 7,
The method for producing fermented bellflower vinegar, characterized in that the alcohol concentration of the liquor is 3-20%.
8. The method of claim 7,
The method of manufacturing bellflower fermented vinegar, characterized in that the alcoholic beverage is Cheongju.
According to claim 1,
The seedling is a method of manufacturing bellflower fermented vinegar, characterized in that it can be prepared by inoculating Acetobacter pasteurianus A11-2 in alcoholic beverages of 3-20% alcohol, followed by shaking culture or stationary culture.
11. The method of claim 10,
The method of manufacturing bellflower fermented vinegar, characterized in that the alcoholic beverage is Cheongju.
According to claim 1,
After preparing the acetic acid fermented product, the method of manufacturing bellflower fermented vinegar, characterized in that the step of filtering the acetic acid fermented product may be further performed.
13. The method of claim 12,
The filtration method for producing bellflower fermented vinegar, characterized in that it can be performed by centrifugation or diatomaceous earth pre-coating method.
A bellflower fermented vinegar prepared by the method of claim 1.
Acetobacter pasteurianus A11-2 strain deposited with accession number KACC 92203P.
16. The method of claim 15,
The strain is characterized in that the acid- producing ability is excellent Acetobacter pasteurianus ( Acetobacter pasteurianus ) A11-2 strain.
16. The method of claim 15,
The strain is Acetobacter pasteurianus ( Acetobacter pasteurianus ) A11-2 strain, characterized in that for production of bellflower fermented vinegar.

Images