Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study
In the present study, we aimed to determine the cause of surface film formation in three rice vinegars fermented using the traditional static fermentation method. The pH and total acidity of vinegar were 3.0–3.3 and 3.0–8.7%, respectively, and acetic acid was the predominant organic acid present. Co...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-02-01
|
| Series: | Mycobiology |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/12298093.2019.1575585 |
| _version_ | 1811226620155920384 |
|---|---|
| author | Jeong Hyun Yun Jae Ho Kim Jang-Eun Lee |
| author_facet | Jeong Hyun Yun Jae Ho Kim Jang-Eun Lee |
| author_sort | Jeong Hyun Yun |
| collection | DOAJ |
| description | In the present study, we aimed to determine the cause of surface film formation in three rice vinegars fermented using the traditional static fermentation method. The pH and total acidity of vinegar were 3.0–3.3 and 3.0–8.7%, respectively, and acetic acid was the predominant organic acid present. Colonies showing a clear halo on GYC medium were isolated from the surface film of all vinegars. Via 16S rDNA sequencing, all of the isolates were identified as Acetobacter pasteurianus. Furthermore, field-emission scanning electron microscopy analysis showed that the bacterial cells had a rough surface, were rod-shaped, and were ∼1 × 2 µm in size. Interestingly, cells of the isolate from one of the vinegars were surrounded with an extremely fine threadlike structure. Thus, our results suggest that formation of the surface film in rice vinegar was attributable not to external contamination, to the production of bacterial cellulose by A. pasteurianus to withstand the high concentrations of acetic acid generated during fermentation. However, because of the formation of a surface film in vinegar is undesirable from an industrial perspective, further studies should focus on devising a modified fermentation process to prevent surface film formation and consequent quality degradation. |
| first_indexed | 2024-04-12T09:28:11Z |
| format | Article |
| id | doaj.art-9d6ff57d8c3344848015f4e583f266be |
| institution | Directory Open Access Journal |
| issn | 1229-8093 2092-9323 |
| language | English |
| last_indexed | 2024-04-12T09:28:11Z |
| publishDate | 2019-02-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Mycobiology |
| spelling | doaj.art-9d6ff57d8c3344848015f4e583f266be2022-12-22T03:38:25ZengTaylor & Francis GroupMycobiology1229-80932092-93232019-02-01001610.1080/12298093.2019.15755851575585Surface Film Formation in Static-Fermented Rice Vinegar: A Case StudyJeong Hyun Yun0Jae Ho Kim1Jang-Eun Lee2Korea University of Science and TechnologyResearch Group of Traditional Food, Korea Food Research InstituteKorea University of Science and TechnologyIn the present study, we aimed to determine the cause of surface film formation in three rice vinegars fermented using the traditional static fermentation method. The pH and total acidity of vinegar were 3.0–3.3 and 3.0–8.7%, respectively, and acetic acid was the predominant organic acid present. Colonies showing a clear halo on GYC medium were isolated from the surface film of all vinegars. Via 16S rDNA sequencing, all of the isolates were identified as Acetobacter pasteurianus. Furthermore, field-emission scanning electron microscopy analysis showed that the bacterial cells had a rough surface, were rod-shaped, and were ∼1 × 2 µm in size. Interestingly, cells of the isolate from one of the vinegars were surrounded with an extremely fine threadlike structure. Thus, our results suggest that formation of the surface film in rice vinegar was attributable not to external contamination, to the production of bacterial cellulose by A. pasteurianus to withstand the high concentrations of acetic acid generated during fermentation. However, because of the formation of a surface film in vinegar is undesirable from an industrial perspective, further studies should focus on devising a modified fermentation process to prevent surface film formation and consequent quality degradation.http://dx.doi.org/10.1080/12298093.2019.1575585Acetic acid bacteriaAcetobacter pasteurianuspelliclestatic fermentationsurface filmvinegar |
| spellingShingle | Jeong Hyun Yun Jae Ho Kim Jang-Eun Lee Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study Mycobiology Acetic acid bacteria Acetobacter pasteurianus pellicle static fermentation surface film vinegar |
| title | Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study |
| title_full | Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study |
| title_fullStr | Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study |
| title_full_unstemmed | Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study |
| title_short | Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study |
| title_sort | surface film formation in static fermented rice vinegar a case study |
| topic | Acetic acid bacteria Acetobacter pasteurianus pellicle static fermentation surface film vinegar |
| url | http://dx.doi.org/10.1080/12298093.2019.1575585 |
| work_keys_str_mv | AT jeonghyunyun surfacefilmformationinstaticfermentedricevinegaracasestudy AT jaehokim surfacefilmformationinstaticfermentedricevinegaracasestudy AT jangeunlee surfacefilmformationinstaticfermentedricevinegaracasestudy |