The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
Open accessAbstract
To investigate the effect of different acetic acid bacteria on qualities of detoxified Rhus verniciflua vinegar (DRV), different DRVs were produced by using three acetic acid bacterial strains including Acetobacter pasteurianus KACC16934 (AP), Acetobacter malorum V5-7 (AM), and Gluconoacetobacter entanii RDAF-S (GE). Little difference in pH (2.87~2.90) or titratable acidity (5.33~5.68%) was observed among different DRVs. Acetic acid yields of the AP, AM, and GE strains were 78.6%, 85.3%, and 85.9%, respectively. Organic acid content in different DRVs was in the range of 69.84~73.83 mg/mL. Oxalic acid, malic acid, succinic acid, acetic acid, and fumaric acid were detected in all DRVs. And glutamic acid, alanine, valine, leucine, tyrosine, lysine, anserine, and arginine were detected in all DRVs. Arginine and alanine were the predominant amino acids in all DRVs. PCA plots of electronic nose analysis data showed a significant differentiation of DRVs from different acetic acid bacterial strains. A sensory evaluation of all DRVs indicated that DRV fermented using AM was superior in the aspect of flavor, tasted and overall preference.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In Rhus verniciflua vinegar fermented by Acetobacter pasteurianus KACC16934 (AP), the main free amino acids were arginine (277.74 μg/mL), tyrosine (160.17 μg/mL), and alanine (158.95 μg/mL); by Acetobacter malorum V5-7 (AM), arginine (277.74 μg/mL), alanine (181.90 μg/mL), and proline (172.85 μg/mL); by Gluconoacetobacter entanii RDAF-S (GE), arginine (278.28 μg/mL) and alanine (273.67 μg/mL).
“The analysis revealed that the main free amino acids in the vinegar fermented by AP were arginine (277.74 μg/mL), tyrosine (160.17 μg/mL), and alanine (158.95 μg/mL). For the vinegar fermented by AM, the primary free amino acids were arginine (277.74 μg/mL), alanine (181.90 μg/mL), and proline (172.85 μg/mL). In contrast, the vinegar fermented by GE contained arginine (278.28 μg/mL) and alanine (”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [44]
Citations
Cites
Gullo, M., & Giudici, P. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.11.076 · Cited by 221
Quality characteristics of vinegar fermented using omija (Schizandra chinensis Baillon)
Mo, H.-W., Jung, Y.-H., Jeong, J.-S., Choi, K.-H., Choi, S.-W., Park, C.-S., Choi, M.-A., Kim, M.-L., & Kim, M.-S. (2013) · Journal of the Korean Society of Food Science and Nutrition · doi:10.3746/jkfn.2013.42.3.441 · Cited by 17 · cited 1×
“국내식초연구는 지역 농·특산물의 부가가치를 높이기 위해 감(11), 유자 (12), 산딸기(13), 사과(14), 오미자(15), 감귤(16), 옻(5)을 이용하여 발효식초를 제조하였고, 이들 식초에 사용된 대 부분의초산균은 Acetobacter 속의균주들이었다.”
Flagged first, then by citations
Research works printed but not linked: 16
- Jung NC 1998 Biological activity of urushiol and flavonoids from Lac tree (Rhus verniciflua Stokes) Ph D Thesis Chonnam National University, Korea 9 21
- Baek SY Lee CH Park YK Choi HS Mun JY Yeo SH 2015 Quality Characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract. Korean J Food Preserv 22 674 682 10.11002/kjfp.2015.22.5.674 · DOI
- Sengun IY Karabiyikli S 2011 Importance of acetic acid bacteria in food industry. Food Control 22 647 656 10.1016/j.foodcont.2010.11.008 · DOI
- Gonzalez A Mas A 2011 Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences. Int J Food Microbiol 147 217 222 21543129 10.1016/j.ijfoodmicro.2011.04.005 · DOI
- Park MH Lee JO Lee JY Yu SJ Ko YJ Kim YH Ryu CH 2005 Isolation and characteristics of acetic acid bacteria for persimmon vinegar fermentation. J Korean Soc Food Sci Nutr 34 1251 1257 · DOI
- Kang BH Shin EJ Lee SH Lee DS Hur SS Shin KS Kim SH Son SM Lee JM 2011 Optimization of the acetic acid fermentation condition of apple juice. Korean J Food Preserv 18 980 985 10.11002/kjfp.2011.18.6.980 · DOI
- Yi MR Hwang JH Oh YS Oh HJ Lim SB 2014 Quality characteristics and antioxidant activity of immature Citrus unshiu vinegar. J Korean Soc Food Sci Nutr 43 250 257 10.3746/jkfn.2014.43.2.250 · DOI
- Baek SY Park HY Lee CH Yeo SH 2014 Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar. Korean J Food Preserv 21 903 907 10.11002/kjfp.2014.21.6.903 · DOI
- Chen XH Lou WY Zong MH Smith TJ 2011 Optimization of culture conditions to produce high yields of active Acetobacter sp. CCTCC M209061 cells for anti-Prelog reduction of prochiral ketones. BMC Biotechnol 11 110 121 22099947 10.1186/1472-6750-11-110 PMC3341575 · DOI
- Jo IH Kim HS Kim GM Kim JS Kim GC 2012 Effects of packaging method on the quality of blanched Namul during storage. Korean J Food Preserv 19 328 336 10.11002/kjfp.2012.19.3.328 · DOI
- Hidalgo C Torija MJ Mas A Mateo E 2013 Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria. Food Microbiol 34 88 94 23498182 10.1016/j.fm.2012.11.019 · DOI
- Woo SM Yeo SH Kwon JH Kim SH Jeong YJ 2015 Quality characteristics of high-acidity vinegar prepared with grape juice. Korean J Food Preserv 22 100 107 10.11002/kjfp.2015.22.1.100 · DOI
- Schuller G Hertel C Hammes WP 2000 Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations. Int J Syst Evol Microbiol 50 2013 2020 11155975 10.1099/00207713-50-6-2013 · DOI
- Shin JS Jeong YJ 2003 Changes in the components of acetic acid fermentation of brown rice using raw starch digesting enzyme. J Korean Soc Food Sci Nutr 32 381 387 10.3746/jkfn.2003.32.3.381 · DOI
- Choi HS Yeo SH Jeong ST Choi JH Kang JE Kim MK 2012 Effect of the extracts from fermented-Rhus verniciflua stem bark with Fomitella fraxinea on the growth and enzyme activity of soybean productfermenting microorganisms. Kor J Mycol 40 235 243 10.4489/kjm.2012.40.4.235 · DOI
- Hong HK Shin HW Park HS Yun DH Kwon CH Lee KC Kim ST Moriizumi T 1996 Gas identification using micro gas sensor array and neural-network pattern recognition Sensors and Actuators B33 68 71 10.1016/0925-4005(96)01892-8 · DOI
Cited by
Sorted by citations
Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49
Metadata
- Authors
- Baek, S. Y., Kim, J.-S., Mun, J.-Y., Lee, C. H., Park, Y. K., & Yeo, S.-H.
- Affiliations
- Konkuk University (KR)
- Kyung Hee University (KR)
- Venue
- Korean Journal of Food Preservation
- Published
- 2016-06
- Volume
- 23
- Issue
- 3
- Pages
- 347-354
- ISSN
- 1738-7248 (ISSN-L)
- 2287-7428
- OpenAlex
- W2510744463
- Cited by
- 11
- References
- 2
- Citations by year
- 2025: 1 · 2023: 3 · 2022: 2 · 2020: 1 · 2018: 1 · 2017: 1 · 2016: 2
- FWCI
- 1.68
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- cc-by-nc
- Locations
- Korean Journal of Food Preservation (publishedVersion, cc-by-nc)
- Funders
- Rural Development Administration (PJ00982601)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- Rhus verniciflua, detoxification, acetic acid bacteria, Acetobacter pasteurianus, Acetobacter malorum, vinegar fermentation, acetic acid yield, organic acids, amino acids, electronic nose, sensory evaluation, vinegar quality
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
