Analysis of functionality and antimicrobial activity in fermented vinegar using <i>Schisandra chinensis</i> by-products

In this study, we aimed to develop high value-added fermented vinegar using Schisandra chinensis by-products, and to confirm to the content of antioxidant activity, antibacterial activity, and bioactive substances.DPPH radical scavenging ability and ABTS radical scavenging ability were increased through the yeast and acetic acid fermentation process of Schisandra chinensis byproducts, as well as strong antibacterial activity in S. aureus, S. typhimurium, K. pneumonia, P. aeruginosa, and C. albicans strains significantly from commercial apple vinegar.The fermented vinegar manufactured from S. chinensis by-product was 7% EtOH, and when fermented for 30 days at 30 o C, a total acidity of 5.49±0.03%was produced, the total phenol content was 102.20 ±0.81 g GAE/mL, the total flavonoid content was 0.364±0.006g QE/mL, schisandrin was 17.85±0.04g/mL, and gomisin A was 1.66±0.01g/mL, which was found to have increased more than five times compared to the water extract.Through this study, it is believed that it will be possible to develop a functional food and beverage material and preservation agent using fermented vinger manufactured from S. chinensis by-products, which contain a large amount of active ingredients remaining in S. chinensis seeds.