1..\..\..\ 장팀장 \ 파워포인트 자료 \ 그림자료 \ 계명대학교 로고 그림 \ 원형.jpg Current Trends and Future Prospects in The Korean Vinegar Industry Yong Jin, Jeong Department of Food Science and Technology, Keimyung University

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Contents Introduction Kind of vinegar Kind of acetic acid bacteria Production of vinegar Practical use Prospects of market Conclusion

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Material - Brewing vinegar : grain, fruit, alcohol - Artificial vinegar : glacial acetic acid 01 Introduction Specifications Appearance - Unique color and flavor (must not be strange smell and taste) Acidity - Persimmon vinegar : more than 2.6%(as acetic acid) - Brewing vinegar : more than 4.0% Tar pigment - Not detect

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 02 Kind of Vinegar Artificial vinegar Alcohol brewing vinegar Natural brewing vinegar

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 02 Kind of Vinegar Balsamic vinegar Distilled vinegar Processed vinegar

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 03 Kind of ACB Acetic acid bacteria Figure. Kind of acetic acid bacteria. Rod typeLong rod type

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Kind of ACB Acetic acid bacteria Table. Morphological and cultural characteristics of the KJ145 and the type strains of Acetobacter xylinum and Gluconacetobacter hansenii. Characteristics KJ145A. xylinum G. HanseniiKFC819 Morphological characteristics Gram staining- --- Cell shape long rod rod long rodrod Cell size( ㎛ ) x x x Motility-- -- Spore formation Culture characteristics Colony shape entire, circular, convex to flat entire, circular, convex to flat entire, circular, convex to flat entire, circular, convex to flat Colony colorpale white Colony surfacesmooth to rough Colony opacityopacity 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Kind of ACB Acetic acid bacteria Table. Cellular fatty acid compositions (%) of isolates KFC819 T and KJ 145 T Fatty acidKFC819TKJ 145T Fatty acid composition C 14: C 16: C 18: C 14:0 2OH C 16:0 2OH C 16:0 3OH Summed feature Summed feature Fatty acids methyl ester (FAME) analysis, strain KJ 145T was grown for 5 days on GYC agar(Difco). *Summed feature represents groups of two or three fatty acids which could not be separated by GLC with the MIDI system. Summed feature 3: iso-C 16:1 and/or C 14:0 -3OH. Summed feature 7:C 18:1 w9c, w12t and/or w7c. 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Kind of ACB Acetic acid bacteria 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Kind of ACB Acetic acid bacteria Figure. Scanning electron micrograph (SEM) of strain KJ 145T grown on GYC agar for 7 days at 30  C. Bars, 6 µm (A) and 1µm (B). 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Kind of ACB Acetic acid bacteria Table. Comparison of physiological characteristics for of strain KJ 145 T and type- strains from of Gluconacetobacter species. All results are from current this study. Symbols; +, positive reaction, –, negative reaction,, weekly positive reaction. 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Kind of ACB Acetic acid bacteria Table. Percentage 16S rDNA/16S rRNA similarity between for strain KJ 145 T and reference strains used in the phylogenetic analysis. 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Kind of ACB Gluconacetobacter Persimmon sp. Figure. Effect of ethanol concentration on bacterial cellulose production in static culture. Data were presented as mean±SD (n=3). ■, bacterial cellulose; ●, total acidity. 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Figure. Changes of pH and total acidity during bacterial cellulose fermentation. Data were presented as mean±SD (n=3). Kind of ACB Gluconacetobacter Persimmon sp. 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Figure. Changes of brix during bacterial cellulose fermentation. Data were presented as mean±SD (n=3). Kind of ACB Gluconacetobacter Persimmon sp. 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Figure. Changes of cell growth and bacterial cellulose during bacterial cellulose fermentation. Data were presented as mean±SD (n=3). ■, bacterial cellulose; □, cell growth (A600). Kind of ACB Gluconacetobacter Persimmon sp. 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Kind of ACB Long rod type Figure. Bacterial cellulose production by ACB Figure. Mask pack, nata de coco, speaker, wound dressing 03

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 04 Production of Vinegar FRUIT GRAIN, ROOT CROPS, STARCH (C 6 H 10 O 5 )nH 2 O > χC 6 H 12 O 6 ＋ ｙ C 12 H 22 O 11 Enzyme Starch (Acid) Glucose Maltose MW * 162n FERMENTABLE MONO-AND DISACCHARIDES ALCOHOLIC FERMENTATION Yeast C 6 H 12 O > 2C 2 H 5 OH ＋ 2CO 2 Aerobic conditions Glucose or fructose Ethyl alcohol Carbon dioxide MW ETHYL ALCOHOL ACETIFICATION Acetic acid bacteria C 2 H 5 OH > CH 3 CO 2 H ＋ H 2 O Air Ethyl alcohol Acetic acid MW ACETIC ACID ======================================== ※ Theoretical conversion 1g glucose -----> 0.51g ethyl alcohol -----> 0.67g acetic acid ※ MW = Molecular weight

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Production of Vinegar Material ↓ Washing ↓ Fermentation Alc. & Acetic ↓ Filtration ↓ Packing ↓ Product Figure. A manufacturing process of traditional Korean vinegar by complex fermentation Ethanol(95%) ↓ Dilution ↓ Put fruit juice and mineral in diluted ethanol ↓ Acetic acid fermentation ↓ Filtration ↓ Sterilization ↓ Packing ↓ Product Figure. A manufacturing process of commercial brewing vinegar 04

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Production of Vinegar Material ↓ Washing ↓ Crushing ↓ 1st alcohol fermentation ↓ Filtration ↓ Acetic acid fermentation Figure. A manufacturing process of natural brewing vinegar by two-stage fermentation 1st filtration ↓ Sterilization ↓ 2nd filtration ↓ Packing ↓ Labeling ↓ Product Yeast Acetic acid bacteria 04

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Production of Vinegar 04

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 05 Practical Use

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry Practical Use Table. Effect of calcium concentration on eluted calcium content, calcium ion content, ionization yield and titratable acidity of egg shell calcium Calcium conc. (%,w/v) Eluted calcium content (mg%) Calcium ion content (mg%) Ionization yield (%) 1) Titratable acidity (%,w/v) 2.01,103±8 2) 985±3989±4 4.5± ,954±41 1,765±2190±3 2.1± ,209±81,995±4690±2 1.4± ,324±492,217±5995±0 1.2± ,301±72,204±1195±0 1.1±0.1 1) Ionization yield (%)=calcium ion content/eluted calcium content × ) Values are mean ± standard deviation (n=3). 05

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 05 Practical Use

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 05 Practical Use T Table. Changes in pH, titratable acidity and soluble solid( o Brix) picked black bean solution during soaking vinegar Soaking time (days) pH3.05±0.00 1) 3.83± ± ± ±0.02 Titratable acidity(%) 6.25± ± ± ± ±0.03 Soluble solid( o Brix) 5.60± ± ± ± ±0.14 1) Values are mean ± S.D.

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 05 Practical Use Figure. SDS-polyacrylamide gel electrophoresis profile on soaking black soybean in vinegar. Lane 1 : Molecular weight maker. Lane 2 : Black soybean. Lane 3 : Black soybean is soaking vinegar during 1 day. Lane 4 : Black soybean is soaking vinegar during 4 days. Lane 5 : Black soybean is soaking vinegar during 7 days. Lane 6 : Black soybean is soaking vinegar during 10 days.

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 05 Practical Use Figure. Comparison with in vitro protein digestibility of black soybean(Yak-Kong) and Chokong. Chokong

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 06 Table. Sale present condition of vinegar market Year Total Seasoning vinegar Health vinegar (Hundred million wons) Consumption of Vinegar

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 06 Consumption of Vinegar Artificial vinegar (Glacial acetic acid) → Alcohol brewing vinegar (Alcohol) → Natural brewing vinegar (100% Fruit & whole grain) → Health & functional vinegar (Functional materials) Figure. Change of vinegar consumption pattern

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 07 Prospects of Market Figure. Change of vinegar market in 2005 Seasoning vinegar Vinegar beverage Months Amount of money M/S(%)

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 07 Prospects of Market

Written by Ph. D. Jeong Yong Jin, October, 2007 Current Trends and Future Prospects in The Korean Vinegar Industry 08 Conclusion - Vinegar is the fermented food with long history in both of the eastern and western countries, and the amount of its consumption has been gradually increased. - Various vinegar fermenting methods have been vanished due to the introduction of synthetic vinegar production in 1970s, but there has to be many improvements for the health of nation’s people as of now. - Primarily, the restriction of using glacial acetic acid and synthetic vinegars along with the development of alternative vinegars has to be made. - Secondly, the enforcement of brewed vinegar specification and inspection guideline have to be established. -Thirdly, various development tactics with technological establishment of traditional foods are necessary. - Even if vinegar is the food that is widely used in usual daily life, it has been neglected until so far. - The political fostering of vinegar industry should be necessary in the level of national health welfare, and it has an immense potentiality as the 21st century advanced industry.

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