Abstract
This study aimed to develop high value-added mulberry (Morus
alba) vinegar by fermenting mulberry with yeast and acetic acid
bacteria, for using it in various foods. To select the optimal strain for
mulberry fermentation, different strains were tested and Saccharomyces
cerevisiae SRCM101756 and Acetobacter pasteurianus
SRCM102419, exhibiting excellent alcohol and acetic acid production ability
during mulberry fermentation, were selected for fermentation. Mulberry vinegar
was prepared using mulberry wine and the selected acetic acid bacteria, and the
physicochemical properties and physiological effects were measured. The pH was
2.98 and total acidity was 4.70% by day 9 of fermentation, establishing
the possibility of developing them into vinegars for industrial use. The
α-glucosidase inhibition activity of mulberry
vinegar increased from 13.22% to 19.19% in the 100-fold dilution,
and from 42.35% to 46.11% in the 50-fold dilution, from before
fermentation to after fermentation, respectively. The angiotensin-converting
enzyme inhibition activity of mulberry vinegar was found to significantly
increase from 44.82% before fermentation to 63.88% after
fermentation in the 25-fold dilution. Moreover, a significant increase in
pancreatic lipase inhibition activity after fermentation was observed. Thus,
mulberry vinegar can be used as a functional material in vinegar and other
foods.
Funder
Ministry of Agriculture, Food and Rural
Affairs
Publisher
The Korean Society of Food Preservation
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