Aronia melanocarpa (Rosaceae family), black chokeberry, has significantly higher anthocyanin, phenolic compounds and antioxidant activity than other berries. However, the study of aronia in domestic has not been investigated well enough. Also, due to the harsh sour, somewhat unpleasant astringent taste and the bitter-almond smell of the raw fruit, there has been limited use in raw fruit. This study aim is to provide basic information of nutritional compositions and physicochemical properties of two aronia varieties (Viking and Nero) cultivated in Chungbuk for utilization of aronia. Consequently, aronia contains large amounts of bioactive substances, which were investigated anthocyanin and α-glucosidase inhibition activity. In comparasion of Nero and Viking, Viking had higher total polyphenol contents and α-glucosidase inhibition activity than Nero.
Acetic acid bacteria are microorganisms that can play important role of generating total acidity as indicator of quality to manufacture vinegar. For development of high effective vinegar, the selective enrichment procedure for the isolation of acetic acid bacteria of alcoholic hydrolysis strains from natural fermented aronia was carried out. The 16s rRNA sequences of selected strains were identified as Acetobacter pasteurianus. These strains were investigated for their acetic acid fermentation by using 50% aronia juice, 7% alcohols, at 30℃ for 21days. The changes in pH, total acidity, alcohol content, organic acid, color, total polyphenol content, tannic acid content, total anthocyanin and antioxidant activity were investigated. As a result, the pH were decreased and total acidity of all samples gradually increased during fermentation period. YJ 9-1 strain tends to increase total acidity rapidly than the others. The alcohol contents were reduced for fermentation period. YJ 6-1 and YJ 9-1, which have high hydrolyzing activity, remains under 1% in just 12 days. In the comparison of physiological activity, YJ 9-1 strain were highest in the anthocyanin polyphenol, tannin contents among stains at the end of fermentation.
In conclusion, the study suggests that aronia viking is a more suitable for processing. and YJ 9-1 stain contributes to manufacture high effective aronia vinegar.