Vinegar Engineering: a Bioprocess Perspective (original) (raw)
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The development of an alternative fermentation model system for vinegar production
LWT, 2019
This study was conducted to develop and optimise an alternative fermentation model system using mushrooms (Pleurotus pulmonarius and Volvariella volvacea) and yeast (Saccharomyces cerevisiae) as the starter cultures, while standard glucose solution was used as the substrate for fermentation. The optimisation was performed on two factors, fermentation time and culture ratio, using D-optimal mixture design. Both fermentation time and culture ratio showed significant (p<0.05) effects on reducing sugar content and increasing the ethanol content for alcoholic fermentation. The optimum fermentation conditions were 72 hours of fermentation and using a S. cerevisiae:P. pulmonarius mycelia:V. volvacea mycelia culture ratio of 1:1:1, achieving a desirability of 0.901. A verification test was performed, and there was no significant difference (p>0.05) in the ethanol content between the experimental value (13.45±0.99%) and the predicted value (13.52%). Vinegar production was carried out using the optimised alcoholic sample through the inoculation of mother of vinegar and Kombucha. The concentrations of acetic acid from both samples of vinegar were between 2.05% and 2.41% with zero residual ethanol. In conclusion, an alternative fermentation model system for vinegar production using mushrooms and yeast, followed by mother of vinegar and Kombucha inoculation, has been successfully developed with the desired physiochemical properties.
Review on Production and Functionality of Vinegar
Academia Letters, 2022
Vinegar is a liquid suitable for human consumption produced through the process of fermentation of starch and sugars (Osuala et al., 2021a). It can be defined as "a liquid fit for human consumption that is produced from the appropriate raw materials of agricultural origin containing starch, sugars, or starch and sugars by the process which involves double fermentation, alcoholic and acetous, containing a specified amount of acetic acid" (Pooja and Soumitra, 2013). Vinegar is a solution of acetic acid produced by a two-step bioprocess. In the first step, fermentable sugars are transformed into ethanol by the action of yeast. In the second step, Acetic acid bacteria (AAB) oxidize the ethanol into acetic acid in an aerobic process. During the fermentation process, the acid produced slowly grows to become a non-toxic slime that some people call the "mother". The "mother" is the dark, cloudy substance in unfiltered Vinegar that forms from naturally occurring pectin and residues. It typically appears as molecules of protein connected in strand-like chains or appears to be webbed form. Its presence in the Vinegar is a confirmation that the best part of the substrate is intact and that the vinegar is of the highest quality (Bhat et al., 2014). Traditional vinegar typically results from a long fermentation (up to a month) and uses natural vinegar as the starter culture. Industrial vinegar typically can be manufactured in approximately 1 day. There are mainly two vinegar manufacturing methods: the traditional method and the industrial method. The traditional method is a slow and complicated fermentation process, which is controlled empirically to facilitate
Applied Sciences, 2021
In the scope of a broader study about wine acetification, previous works concluded that using a single bioreactor hindered simultaneously reaching high productivities with high substrate consumption and the use of two serially arranged bioreactors (TSAB) could achieve such goal. Then, the aim of this work is the optimization, using Karush–Kuhn–Tucker (KKT) conditions, of this TSAB using polynomial models previously obtained. The ranges for the operational variables leading to either maximum and minimum mean rate of acetification of 0.11 ≤ (rA)global ≤ 0.27 g acetic acid·(100 mL·h)−1 and acetic acid production of 14.7 ≤ Pm ≤ 36.6 g acetic acid·h−1 were identified; the results show that simultaneously maximizing (rA)global and Pm is not possible so, depending on the specific objective, different operational ranges must be used. Additionally, it is possible to reach a productivity close to the maximum one (34.6 ≤ Pm ≤ 35.5 g acetic acid·h−1) with an almost complete substrate use [0.2% ...
OPTIMIZATION OF PROCESS PARAMETERS FOR VINEGAR PRODUCTION USING BANANA FERMENTATION
Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C 2 H 5 OH) and the aerobic oxidation of ethanol to acetic acid (CH 3 CO 2 H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by fermentation and for vinegar production by this ethanol. The present study indicates that a relatively good yield of ethanol and acetic acid can be obtained after optimization of certain physical conditions for fermentation. For Banana Alcohol, the highest alcohol level was 7.77% at 10% sugar level, 8% yeast cell concentration for 48 hrs. at 28 0 C. For Banana Vinegar, the maximum acidity was obtained 4.67 % at 7.77% of alcohol level, 15% of A. aceti cell concentration for 72 hrs. at 37 o C.
Product and Microbial Population Kinetics During Balsamic-Styled Vinegar Production
Balsamic-styled vinegar is a nutraceutical product obtained from a two-stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio-product development, population dynamics and the final product quality. As a result, the current study investigated the effect of fermentation temperature and inoculation strategy on the fermentation dynamics of Balsamic-styled vinegar production. A microbial consortium of non-Saccharomyces yeasts (n = 13) and acetic acid bacteria (n = 5) was tested at various fermentation temperatures (22°C, 28°C and a fluctuating temperature regimen). Different inoculation strategies (co-inoculation and sequential inoculation) were investigated, and population dynamics of the product selected due to a rapid fermentation period were confirmed using a 16S and 18S gene sequencing. A higher fermentation temperature (28°C) and co-inoculation strategy resulted in a shorter fermentation cycle, whilst the desired acetic acid concentration of 60 g/L was achieved within 38 days. 16S and 18S gene sequencing showed that 50.84% of Acetobacter species were abundant at the end of the fermentation cycle, while 40.18% bacteria were unculturable. The study provides a better understanding of how fermentation temperature and inoculation strategy affect the fermentation period, population dynamics and the growth kinetics of the microbial consortium during the production of Balsamic-styled vinegar.
Research and Studies on Vinegar Production-A Review
Vinegar is the product obtained exclusively through biotechnological processes such as double fermentation, alcoholic and acetic fermentation of liquids or other substances of agricultural origin. There are various types of vinegars obtained from various sources such as wine fruit and berry, cider, alcohol, grain, malt, beer and honey. Vinegar is used as a food additive and also it acts as effective preservative against food spoilage. Various investigators have carried out investigations on vinegar production from various raw materials such as fruits, fruit peels, and many other agricultural feed stocks. The present review summarizes research and studies carried out on vinegar production from various raw materials.
Continuous production of vinegar I. Research strategy
Biotechnology Letters, 1986
ABSTT<WCT: ~PnedW.mina~ ~e~alt~ obta/ned dar/n~z the ~.~_ud~ of v/aeo~a~ renmentat/on ~Aow that the conv~ioa ~ie~d can be iac~e~d to I0~/o of theo~et/ca/ and the acetic acid prod~c~ivit~ can n~ach 7~i.h., in con~_au_ous culture uJithou~ coll immobili~alion.
African Journal of Biotechnology, 2016
The objective of the present work was first the isolation of novel acetic acid bacteria strains from natural Moroccan habitats, and then, the evaluation of their ability to produce microbial starters for vinegar production on a large scale. The strains were isolated from figs, dates, cactus, and traditional fruit vinegars. Four strains, selected from a total of 63 isolates, were confirmed as belonging to Acetobacter species according to biochemical and molecular studies based on 16s rRNA sequence analysis. Acetous fermentation tests, performed on date and apple fermented juices using selected Acetobacter strains, showed a high capacity of acidification. The most efficient strain KU710511, isolated from Morrocan cactus (Opuntia ficus-indica), was identified as Acetobacter strain closely related to A. pasteurianus and yielded 42.5 g/L acidity in apple juice. Cell growth optimization was carried out for KU710511 using response surface methodology (RSM). The linear, quadratic, and interaction effects of four factors-ethanol, acetic acid, glucose concentrations and pH-were studied by the application of a central composite design. Thirty experiments were designed to predict the maximum concentration of cell biomass. The optimal calculated values of ethanol, acetic acid, glucose and pH allowing the prediction of the maximum biomass production (2.21 g/L) were 28.18, 10.12, 15.15 and 5.33 g/L, respectively. Subsequently, further batch fermentations were carried out in a 6-L labbioreactor at optimal conditions. The results were in line with the predicted values. It can be concluded that the studied strain is well suited to be used as a parental strain to prepare a starter for fruit vinegar production.