The possibility of developing Jerusalem artichoke vinegar containing inulin was investigated. Acetic acid fermentation was performed with Acetobacter pasteurianus IFOI48I4 of acetic acid bacteria. Jerusalem artichoke juice with and without alcohol fermentation treatment by Kyokai Yeast No.1 (OC-2) were used, and surface culture and shaking culture were carried out in acetic acid fermentation.

Acetic acid fermentation was conducted under the following conditions: 30'C, initial pH 5.0, initial ethanol concentration 3.5%, 5.0% and 5.5%, and acetic acid bacteria pre-culture concentration l0% (v/v). The pH and ethanol, acetic acid and sugar content of the culture in acetic acid fermentation were measured, and vinegar after acetic acid fermentation was evaluated.

In surface culture, the juice with alcohol fermentation treatment fermented smoothly but acetic acid fermentation of the juice without treatment was slow. Conversely, the juice without treatment fermented completely in shaking culture. Inulin content of the juice with alcohol fermentation treatment after surface culture for 22 days and the juice without treatment after shaking culture for 7 days was 4.8%o and 7.4%, respectively. Inulin survived almost completely without degradation in acetic acid fermentation.

A sensory evaluation was carried out using the sample juice which was fermented smoothly. As a result, undesirable odor from Jerusalem artichoke juice was almost eliminated in acetic acid fermentation. Therefore, it is suggested that Jerusalem artichoke vinegar could be developed.