Table 1. Changes in color value of Kujippong vinegar using Acetobacter pasteurianus A26 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 | 93.89±0.033) | 93.89±0.03 | 93.89±0.03 | 93.87±0.06 | 93.87±0.06 | 93.87±0.06 | 93.21±0.05 | 93.21±0.05 | 93.21±0.05 |
| 6 | 94.19±0.01 | 94.19±0.02 | 93.89±0.05 | 93.86±0.07 | 93.15±0.03 | 92.43±0.03 | 93.70±0.04 | 93.11±0.01 | 92.16±0.04 |
| 12 | 93.96±0.01 | 94.28±0.01 | 93.73±0.07 | 93.80±0.01 | 92.28±0.02 | 92.45±0.03 | 93.78±0.03 | 91.27±0.09 | 92.07±0.02 |
| 18 | 94.37±0.01 | 93.62±0.05 | 73.07±0.01 | 83.77±0.01 | 92.82±0.01 | 92.61±0.02 | 93.62±0.01 | 92.37±0.07 | 92.53±0.04 |
| 24 | 94.22±0.02 | 93.47±0.05 | 92.61±0.02 | 93.64±0.03 | 92.85±0.03 | 92.41±0.02 | 93.21±0.02 | 92.44±0.04 | 91.96±0.05 |
| 30 | 94.16±0.03 | 93.38±0.01 | 92.38±0.03 | 93.35±0.02 | 92.89±0.03 | 92.30±0.01 | 92.49±0.01 | 92.50±0.04 | 91.88±0.04 |
| a | 0 | -1.07±0.01 | -1.07±0.01 | -1.07±0.01 | -1.54±0.02 | -1.54±0.02 | -1.54±0.02 | -1.60±0.03 | -1.60±0.03 | -1.60±0.03 |
| 6 | -1.32±0.02 | -1.74±0.01 | -1.93±0.05 | -1.49±0.03 | -1.45±0.04 | -1.45±0.02 | -1.70±0.02 | -1.73±0.07 | -1.67±0.02 |
| 12 | -2.26±0.01 | -1.54±0.02 | -2.35±0.07 | -1.49±0.03 | -1.57±0.05 | -1.81±0.02 | -1.76±0.01 | -1.62±0.05 | -2.07±0.03 |
| 18 | -1.76±0.01 | -2.44±0.01 | -2.52±0.04 | -1.47±0.01 | -1.87±0.01 | -1.77±0.03 | -1.73±0.01 | -2.21±0.01 | -1.96±0.01 |
| 24 | -1.93±0.05 | -2.28±0.03 | -2.27±0.04 | -1.46±0.01 | -1.86±0.01 | -1.75±0.01 | -1.64±0.02 | -2.21±0.03 | -1.85±0.01 |
| 30 | -1.99±0.05 | -2.24±0.01 | -2.24±0.01 | -1.45±0.04 | -1.80±0.01 | -1.70±0.01 | -1.54±0.01 | -2.08±0.04 | -1.78±0.03 |
| b | 0 | 8.58±0.05 | 8.58±0.05 | 8.58±0.05 | 9.17±0.07 | 9.17±0.07 | 9.17±0.07 | 9.83±0.01 | 9.83±0.01 | 9.83±0.01 |
| 6 | 8.10±0.01 | 9.64±0.04 | 10.81±0.01 | 9.11±0.05 | 10.78±0.05 | 12.59±0.06 | 9.67±0.02 | 11.62±0.03 | 13.82±0.01 |
| 12 | 12.10±0.05 | 8.65±0.03 | 12.66±0.02 | 9.45±0.02 | 14.09±0.06 | 13.65±0.01 | 10.21±0.03 | 17.28±0.02 | 15.28±0.01 |
| 18 | 9.39±0.05 | 14.07±0.02 | 16.28±0.01 | 10.11±0.03 | 13.30±0.07 | 13.68±0.01 | 11.33±0.03 | 15.92±0.03 | 14.78±0.04 |
| 24 | 10.58±0.04 | 14.44±0.03 | 17.37±0.01 | 10.87±0.03 | 13.42±0.03 | 14.54±0.01 | 12.78±0.07 | 16.06±0.01 | 15.85±0.06 |
| 30 | 10.94±0.03 | 14.70±0.01 | 18.02±0.02 | 11.89±0.01 | 13.19±0.01 | 14.81±0.02 | 14.76±0.08 | 15.54±0.06 | 16.20±0.05 |
1)pH, initial acidity; ℃, fermentation temperature.
2)L, lightness; a, red; b, yellow.
3)Data values were expressed as mean±SD of triplicate determinations.