Utilization of Slimy Polysaccharide Produced by Acetic Acid Bacteria

Abstract

The utilization of slimy polysaccharide as food additive produced by Acetobacter xylinum during vinegar production was investigated. 1) The slimy polysaccharide did not show viscosity reduction when dissolved in 0-20w/v% NaCl solution, treated with red peper extract containing various enzymes, and kept at 80°C for an hour, or at pH range 5.0-11.0, while viscosity of commercial slimy materials such as CMC-Na and tamarind seed gum decreased by treatment with red pepper extract for 2 days. 2) Sensory test showed that addition of 0.1-0.2w/v% of slimy polysaccharide to soy sauce for fillet of raw fish and of 0.05-0.15w/v% to processed vinegar for "sushi" gave favorable result. 3) Viscosity of soy sauce and vinegar fortified with the slimy polysaccharide did not decrease after keeping at 30°C for 30 days.