Achieving high strength vinegar fermentation via regulating cellular growth status and aeration strategy

Zhou, Qi; Yang, Hailin; Xia, Xiaole; Wu, Qingqing; Wu, Wei; Yu, Xiaobin

doi:10.1016/j.procbio.2014.03.018

Cited by 30 publications

(27 citation statements)

References 22 publications

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“…Microbubbles have greater surface contact with the liquid, reaching in situations of homogeneous fermentation, without turbulence or dead zones, a value of up to 80% dissolved oxygen. Another important factor during the fermentation process is that air consumption is minimized, since it reduces the loss of raw materials by evaporation and prevents the formation of foam, providing a stable fermentation medium (Schlepütz et al, 2013;Qi et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

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Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

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Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS  Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).Keywords: submerged fermentation; microfiltration; acetic acid bacteria; vinegar.Practical Application: Vinegar rice produced by a submerged fermentation process from alcoholic fermented rice.

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Section: Resultsmentioning

confidence: 99%

“…Inside the reactor, there is a cooling coil, whose function is to dissipate the heat generated by the exothermic reaction of fermentation and heat transfer from the motion of the aerator motor. The cooling water of the reactor is controlled by instrumentation to maintain a temperature oscillation of ±0.3°C (Qi et al, 2014).…”

Section: Acetic Fermentationmentioning

confidence: 99%

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

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“…High ethanol concentration and sufficient oxygen would stimulate the growth of Acetobacter. A number of studies have been conducted to identify new strains of Acetobacter with high yield [18], to optimize the conditions of fermentation [25], and to develop new mixed culture fermentation for high productivity and low capital investment [30]. Moreover, Acetobacter pasteurianus was reported as the most common species in vinegar fermentation manufactured by conventional methods [11,13,33,36], which was also detected as the sole AAB involved in AAF of TDAV [21].…”

Section: Discussionmentioning

confidence: 99%

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

et al. 2015

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The vinegar pei harbors complex bacterial communities. Prior studies revealing the bacterial diversity involved were mainly conducted by culture-dependent methods and PCR-DGGE. In this study, 454 pyrosequencing was used to investigate the bacterial communities in vinegar pei during the acetic acid fermentation (AAF) of Tianjin Duliu aged vinegar (TDAV). The results showed that there were 7 phyla and 24 families existing in the vinegar pei, with 2 phyla (Firmicutes, Protebacteria) and 4 families (Lactobacillaceae, Acetobacteracae, Enterobacteriaceae, Chloroplast) predominating. The genus-level identification revealed that 9 genera were the relatively stable, consistent components in different stages of AAF, including the most abundant genus Lactobacillus followed by Acetobacter and Serratia. Additionally, the bacterial community in the early fermentation stage was more complex than those in the later stages, indicating that the accumulation of organic acids provided an appropriate environment to filter unwanted bacteria and to accelerate the growth of required ones. This study provided basic information of bacterial patterns in vinegar pei and relevant changes during AAF of TDAV, and could be used as references in the following study on the implementation of starter culture as well as the improvement of AAF process.

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“…After the starting-up process, semi-continuous fermentation was performed like our previous work [16]. When the residual alcohol was <4 g/L, a new repeated batch was carried out.…”

Section: Starting-up Protocol and Semi-continuous Culturementioning

confidence: 99%

“…An optimized four-step starting-up protocol was developed to achieve a high acidity production in our previous work, but the time is too long to the practical industrial use [16]. Scheme 1 shows the newly developed two-step method: step 1 consists of two stages, which begins with proper inoculums under a prior optimization of ethanol and acetic acid concentrations and along with addition of isopentenyl alcohol at proper time.…”

Section: Semi-continuous Culture With Modified Starting-up Protocolmentioning

confidence: 99%

Enhancement of rice vinegar production by modified semi-continuous culture based on analysis of enzymatic kinetic

Xia

Zhu

Yang

et al. 2015

Eur Food Res Technol

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Achieving high strength vinegar fermentation via regulating cellular growth status and aeration strategy

Cited by 30 publications

References 22 publications

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

Enhancement of rice vinegar production by modified semi-continuous culture based on analysis of enzymatic kinetic

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