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- W4238658315 abstract "딸기식초 제조를 위해 1차 단계로 Saccharomyce kluyeri DJ97을 이용하여 딸기과즙을 14°Brix로 보당한 후 28℃에서 50시간동안 발효시켜 딸기 알콜발효액을 얻은 후 사용하였다. 2차 단계에서, 초산발효를 시킨 결과 산도는 초기산도가 1.48%, 교반속도가 195.76 rpm, 발효시간이 7.34 day일 때 가장 높은 4.60%를 나타내었다. 색차계 a값은 초기산도가 1.78%, 교반속도가 117.63 rpm, 발효시간이 7.35 day일 때 가장 높은 11.82를 나타내었다. 딸기식초 제조를 위해서는 Acetobacter sp. PA97를 이용하여 초기산도 1.5% 및 교반속도 196 rpm에서 176시간 발효함으로서 산도 4% 이상의 식초를 얻었다." @default.
- W4238658315 created "2022-05-12" @default.
- W4238658315 date "2003-08-01" @default.
- W4238658315 modified "2023-09-26" @default.
- W4238658315 title "Optimization of the Acetic Acid Fermentation Condition for Preparation of Strawberry Vinegar" @default.
- W4238658315 doi "https://doi.org/10.3746/jkfn.2003.32.6.812" @default.
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