Abstract
This study was aimed on the production of Yujacheong vinegar using Yujacheong and further functionally characterized with respect to anticancer activity, antioxidant activity, physiochemical properties, and sensory evaluation. Among the 4 kinds of fermented bacteria used, vinegar with Acetobactor pasteurianus KCCM 12654 had 4.52% acetic acid, 95.5 mg/100 mL amino acids, 1.57 ug/mL polyphenolics, and 0.27 mg/mL floavonoid. It also showed strong antioxidant activities with 34.4 uL/mL DPPH, 15.38 uL/mL ABTS, and 0.3 uL/mL reducing power. For the inhibition effects of cancer cell (Molt-4 and AGS cell lines) viability, change they were inhibited with the cell viability was inhibited by 20~40% within the concentration of 50~60 fold dilutions. As result of sensory evaluation, the Yujacheong vinegar with A. pasteurianus KCCM 12654 received the highest score over flavor and color fields. These results indicated that Yujacheong vinegar fermented with A. pasterurianus KCCM 12654 exhibited excellent product qualities, physiochemical properties as well as high physiological functions : Number consistence.
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