Manufacturing method of low-temperature fermented jujube vinegar using Acetobacter oryzifermentans

摘要

The present invention relates to a method for producing fermented jujube vinegar using Acetobacter originantance. Specifically, Acetobacter oryzifermentans ( Acetobacter oryzifermentans ) As a result of preparing jujube fermented vinegar using KACC 19301 strain, when fermented for 14 days at pH 4, 20 ° C. It was confirmed that high-quality fermented jujube vinegar with a high content of functional ingredients could be manufactured because it increased in a short time. Therefore, through the present invention, it is possible to prepare fermented jujube vinegar with excellent acetic acid production ability even under low temperature conditions.