Table 2. Changes in color value of Kujippong vinegar using Acetobacter pasteurianus A37 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 | 92.07±0.023) | 92.07±0.02 | 92.07±0.02 | 92.09±0.01 | 92.09±0.01 | 92.09±0.01 | 91.09±0.01 | 91.09±0.01 | 91.09±0.01 |
| 6 | 93.33±0.05 | 93.03±0.01 | 92.89±0.01 | 92.69±0.01 | 91.81±0.01 | 91.59±0.02 | 92.47±0.04 | 82.44±0.02 | 90.89±0.02 |
| 12 | 93.59±0.01 | 93.23±0.01 | 93.04±0.02 | 92.29±0.01 | 91.77±0.03 | 91.44±0.03 | 91.80±0.03 | 91.61±0.01 | 90.72±0.03 |
| 18 | 93.94±0.04 | 93.23±0.05 | 92.98±0.01 | 86.12±0.04 | 91.29±0.07 | 91.62±0.03 | 88.37±0.01 | 91.78±0.08 | 91.08±0.05 |
| 24 | 93.97±0.04 | 93.54±0.04 | 92.93±0.01 | 82.33±0.03 | 91.34±0.01 | 91.65±0.04 | 88.97±0.03 | 87.56±0.03 | 90.83±0.01 |
| 30 | 93.77±0.01 | 93.57±0.01 | 93.02±0.04 | 81.59±0.02 | 90.97±0.05 | 92.00±0.02 | 87.58±0.01 | 90.21±0.03 | 90.38±0.04 |
| a | 0 | -0.73±0.03 | -0.73±0.03 | -0.73±0.03 | -1.55±0.02 | -1.55±0.02 | -1.55±0.02 | -1.64±0.03 | -1.64±0.03 | -1.64±0.03 |
| 6 | -0.81±0.04 | -0.93±0.01 | -1.01±0.03 | -1.55±0.03 | -1.53±0.05 | -1.53±0.04 | -1.76±0.07 | -1.98±0.05 | -1.70±0.06 |
| 12 | -0.89±0.03 | -1.01±0.03 | -1.06±0.03 | -1.54±0.03 | -1.66±0.03 | -1.80±0.03 | -1.76±0.05 | -1.91±0.05 | -2.28±0.03 |
| 18 | -0.98±0.01 | -1.14±0.01 | -1.18±0.03 | -0.58±0.01 | -1.64±0.03 | -1.77±0.01 | -1.21±0.03 | -1.93±0.03 | -2.14±0.01 |
| 24 | -1.03±0.01 | -1.22±0.03 | -1.25±0.01 | 0.07±0.03 | -1.61±0.01 | -1.77±0.03 | -1.34±0.03 | -1.18±0.04 | -2.08±0.03 |
| 30 | -1.01±0.07 | -1.27±0.04 | -1.32±0.08 | 0.28±0.01 | -1.57±0.03 | -1.81±0.08 | -0.98±0.03 | -1.71±0.01 | -1.93±0.01 |
| b | 0 | 8.30±0.05 | 8.30±0.05 | 8.30±0.05 | 10.66±0.03 | 10.66±0.03 | 10.66±0.03 | 11.10±0.01 | 11.10±0.01 | 11.10±0.01 |
| 6 | 6.62±0.01 | 7.80±0.06 | 8.49±0.05 | 10.39±0.01 | 11.83±0.02 | 12.97±0.04 | 11.21±0.04 | 13.08±0.04 | 16.54±0.02 |
| 12 | 6.79±0.03 | 8.26±0.01 | 9.09±0.07 | 10.95±0.01 | 13.18±0.01 | 15.31±0.01 | 12.12±0.01 | 15.35±0.01 | 19.32±0.01 |
| 18 | 6.95±0.04 | 8.30±0.01 | 9.62±0.04 | 14.71±0.06 | 14.57±0.03 | 14.71±0.01 | 14.64±0.02 | 16.38±0.01 | 18.52±0.03 |
| 24 | 7.14±0.01 | 8.60±0.03 | 10.11±0.03 | 16.76±0.02 | 14.98±0.02 | 15.29±0.03 | 14.65±0.03 | 19.21±0.05 | 19.13±0.01 |
| 30 | 7.20±0.01 | 8.77±0.08 | 10.49±0.04 | 17.43±0.08 | 16.67±0.06 | 15.56±0.03 | 16.09±0.01 | 19.92±0.02 | 19.34±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.