Vinegar Vinegar vin wine aigre sour malt liquor

식초(醋) (Vinegar) Vinegar = vin (wine) + aigre (sour) 동양: 곡류 (malt liquor) 서양: 과실 (cider, wine) Food: spice, pickled vegetables, food preservation Medicinal uses: antibiotic, wound dressing, 피부질환 완화

양조식초 알코올 발효 (혐기적 발효) C 6 H 12 O 6 S. cerevisiae 2 C 2 H 5 OH + 2 CO 2 초산발효 (호기적 발효) C 2 H 5 OH Acetobacter CH 3 COOH + H 2 O

식초생산 방법 • Natural or spontaneous vinegar fermentation • Orleans/ French Process (정치법/표면배양) • Rapid vinegar fermentation (유하식 발효조/ Frings형 식초발효장치) • High sophisticated rapid vinegar fermentor ( 액침 발효조/ Frings Acetator)

초산균 • • • A. A. A. orleanense vini-acetati aceti oxydans schuzenbachii 포도주 초 주박 초 속양법 초

• 포도당 -> gluconic acid/ keto-gluconate Gluconobacter oxydans

Frings acetator

Kombucha • A slightly sweet, acetic acid –flavored beverage (Japan, Indonesia, China, Russia, Bulgaria, Germany, Poland) • A. aceti subsp. xylinum + Yeast strains -> Tea fungus/ zoogloeal mat (cellulose pellicle/ film/ mat): 스타터 • Antibiotic activity – Health-promoting, medicinal qualities * Tea fungus can reduce blood pressure, relieve arthritis, increase the immune response and cure cancer.

생화학적 변화 • A mixed microflora develops which consists primarily of yeasts including species of Saccharomyces, Torulopsis, Candida, Pichia and Kloeckera and Acetobacter aceti ssp. xylinum, which is important in producing a cellulose film on the surface of the infusion. • • 미생물 알코올 유기산 발효성 cellulose film (95% 이상 수분) 산화 -> acetic acid 생산: lactic, gluconic, glucuronic acids 당: sucrose, glucose, fructose

Kombucha • • • 홍차 추출 (tea leaves, 1 L) 설탕 첨가 (100 g) 살균 (sterilization) 냉각 균접종 (tea fungus mats) – European strain (green tea) – Oriental strain (black tea) – Tibetan strain (Pu. Erh tea) • 발효 (25~30℃, 30일) • Kombucha 음료

Nata • Coconut water or coconut skim milk 착즙: strain through clean white cloth Add 20 ml glacial acetic acid and 150 g sucrose/liter Mix and inoculate with nata or sound ”mother-of vinegar” (1 -10% v/v) Place substrate in 3 inch (7. 5 cm) Iayers in gallon pick. Ie jars Incubate 10 -14 days at 28 -31℃ Harvest nata layer on surface Soak and wash to remove excess acid Boi. I with sucrose (1 pan sucrose: 2 pans nata) Nata de coco

Nata de pina Pineapples or pineapp. Ie trimmings Chop or crush into fine pieces Add water (pulp: water, 1: 4 or 5) Add glacial acetic acid(2%) and sucrose(15%) Distribute to 3 inch (7. 5 cm) depth in gallon pickle jars Inoculate with 1 -10%v/v of previous nata or sound ”mother-of-vinegar” Cover mouth of jar with cheese c. Ioth or newspaper Let stand undisturbed at 28 -30℃for 10 -14 days Remove raw nata (surface layer) Soak and wash to remove excess acid Boil with sucrose (1 pan sucrose to 2 parts nata) Nata de pina

미생물cellulose