Table 3. Changes in color value of Kujippong vinegar using Acetobacter pasteurianus B7 during fermentation period
| Color value2) | Period (days) | Treatment1) |
| pH 2 | pH 3 | pH 4 |
| 20℃ | 30℃ | 35℃ | 20℃ | 30℃ | 35℃ | 20℃ | 30℃ | 35℃ |
| L | 0 | 90.16±0.013) | 90.16±0.01 | 90.16±0.01 | 90.28±0.01 | 90.28±0.01 | 90.28±0.01 | 91.46±0.03 | 91.46±0.03 | 91.46±0.03 |
| 6 | 92.35±0.03 | 92.60±0.07 | 92.61±0.02 | 92.70±0.01 | 90.81±0.06 | 88.87±0.02 | 89.74±0.05 | 90.15±0.01 | 90.77±0.09 |
| 12 | 93.49±0.03 | 93.47±0.05 | 93.19±0.06 | 92.65±0.01 | 68.38±0.06 | 86.04±0.02 | 83.77±0.01 | 66.78±0.03 | 85.18±0.02 |
| 18 | 94.08±0.08 | 94.00±0.01 | 93.45±0.05 | 91.83±0.03 | 68.16±0.03 | 87.41±0.05 | 72.89±0.03 | 75.52±0.06 | 86.52±0.01 |
| 24 | 94.34±0.03 | 94.21±0.03 | 93.56±0.06 | 67.88±0.01 | 75.30±0.03 | 88.30±0.01 | 82.91±0.01 | 81.51±0.01 | 85.66±0.05 |
| 30 | 94.61±0.01 | 94.54±0.04 | 93.98±0.03 | 65.34±0.03 | 78.25±0.01 | 88.98±0.05 | 83.02±0.02 | 85.30±0.03 | 86.72±0.03 |
| a | 0 | -0.78±0.03 | -0.78±0.03 | -0.78±0.03 | -1.34±0.02 | -1.34±0.02 | -1.34±0.02 | -1.69±0.01 | -1.69±0.01 | -1.69±0.01 |
| 6 | -0.93±0.05 | -1.25±0.06 | -1.41±0.04 | -1.71±0.02 | -1.65±0.08 | -1.20±0.07 | -1.33±0.02 | -1.81±0.03 | -2.08±0.02 |
| 12 | -1.19±0.01 | -1.76±0.05 | -1.80±0.03 | -1.74±0.04 | 2.43±0.04 | -0.93±0.10 | -0.59±0.01 | 2.53±0.05 | -0.29±0.08 |
| 18 | -1.31±0.01 | -1.73±0.02 | -1.75±0.03 | -1.70±0.07 | 2.63±0.05 | -2.08±0.03 | 1.41±0.01 | 1.07±0.03 | -1.78±0.01 |
| 24 | -1.46±0.01 | -1.76±0.07 | -1.83±0.03 | 2.54±0.03 | 1.60±0.03 | -1.95±0.08 | -0.42±0.02 | -0.10±0.03 | -1.27±0.06 |
| 30 | -1.68±0.02 | -1.75±0.01 | -1.86±0.06 | 2.78±0.02 | 1.89±0.04 | -1.88±0.01 | -0.54±0.01 | -0.36±0.01 | -1.36±0.03 |
| b | 0 | 9.32±0.02 | 9.32±0.02 | 9.32±0.02 | 13.85±0.01 | 13.85±0.01 | 13.85±0.01 | 14.50±0.05 | 14.50±0.05 | 14.50±0.05 |
| 6 | 9.51±0.09 | 10.58±0.06 | 11.13±0.03 | 13.02±0.01 | 17.61±0.10 | 24.07±0.05 | 14.62±0.02 | 17.31±0.06 | 20.81±0.02 |
| 12 | 8.86±0.01 | 11.65±0.04 | 12.66±0.03 | 13.03±0.01 | 27.22±0.03 | 38.47±0.03 | 18.12±0.01 | 27.93±0.03 | 37.53±0.01 |
| 18 | 8.73±0.01 | 11.35±0.05 | 12.97±0.01 | 15.45±0.05 | 29.07±0.04 | 33.74±0.05 | 22.26±0.01 | 28.42±0.05 | 33.91±0.02 |
| 24 | 9.17±0.03 | 11.57±0.03 | 13.68±0.01 | 23.43±0.04 | 30.65±0.01 | 33.01±0.04 | 20.76±0.02 | 28.24±0.02 | 33.31±0.01 |
| 30 | 9.59±0.02 | 11.88±0.04 | 14.02±0.06 | 24.21±0.02 | 31.26±0.01 | 32.65±0.07 | 20.16±0.01 | 28.03±0.03 | 33.10±0.04 |
1)pH, initial acidity; ℃, fermentation temperature.
2)L, lightness; a, red; b, yellow.
3)Data values were expressed as mean±SD of triplicate determinations.