Ensuring constant oxygen supply during inoculation is essential to obtain reproducible results with obligatory aerobic acetic acid bacteria in vinegar production

Schlepütz, Tino; Gerhards, John Paul; Büchs, Jochen

doi:10.1016/j.procbio.2013.01.009

Cited by 22 publications

(25 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…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%

See 1 more Smart Citation

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)

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 99%

“…This is accomplished without contact material, such as wood chips or coal, which are used in processes with generators (the rapid process). Bacteria are always submerged in the liquid to ferment, where they multiply and oxidize the alcohol mixture into vinegar (Budak et al, 2014;Mas et al, 2014;Schlepütz et al, 2013).…”

Section: Introductionmentioning

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)

View full text Add to dashboard Cite

show abstract

“…Due to the abundance of substrate present at the beginning of batch cultivations, the metabolic activity increases in line with the growth rate, but is not controlled by the operator. This may lead to oxygen limitation and cause undesired cell performance (e.g., anaerobic metabolism, reduction, or cease of growth) . Especially in small‐scale reactors, oxygen limitation is rarely noticed.…”

Section: Introductionmentioning

confidence: 99%

Precultures Grown under Fed‐Batch Conditions Increase the Reliability and Reproducibility of High‐Throughput Screening Results

Keil

Landenberger

Dittrich

et al. 2019

Biotechnology Journal

Self Cite

View full text Add to dashboard Cite

One essential task in bioprocess development is strain selection. A common screening procedure consists of three steps: first, the picking of colonies; second, the execution of a batch preculture and main culture, e.g., in microtiter plates (MTPs); and third, the evaluation of product formation. Especially during the picking step, unintended variations occur due to undefined amounts and varying viability of transferred cells. The aim of this study is to demonstrate that the application of polymer‐based controlled‐release fed‐batch MTPs during preculture eliminates these variations. The concept of equalizing growth through fed‐batch conditions during preculture is theoretically discussed and then tested in a model system, namely, a cellulase‐producing Escherichia coli clone bank containing 32 strains. Preculture is conducted once in the batch mode and once in the fed‐batch mode. By applying the fed‐batch mode, equalized growth is observed in the subsequent main culture. Furthermore, the standard deviation of cellulase activity is reduced compared to that observed in the conventional approach. Compared with the strains in the batch preculture process, the first‐ranked strain in the fed‐batch preculture process is the superior cellulase producer. These findings recommend the application of the fed‐batch MTPs during preculture in high‐throughput screening processes to achieve accurate and reliable results.

show abstract

“…Vinegar also has medicinal uses by virtue of its physiological effects, such as promoting recovery from exhaustion, regulating blood glucose, blood pressure, aiding digestion, stimulating the appetite, and promoting calcium absorption (Kishi et al, 1999;Fushimi et al, 2001;Kondo et al, 2001;Xu et al, 2007;Gerhards;Büchs, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Vinegar is produced by two well-defined methods: a slow surface process, in which acetic acid bacteria (AAB) are placed on the air-liquid interface in direct contact with atmospheric oxygen, and a fast submerged process, in which AAB are submerged in the acetifying liquid and a continuous strong aeration is applied to provide the necessary oxygen for acetic fermentation to take place. Generally, the surface process is employed for elaborating traditional vinegars and the submerged process is employed for the elaboration of most commercial vinegars of major consumption (Fernández-Pérez et al, 2010;Gerhards;Büchs, 2013;Büchs, 2014).…”

Section: Introductionmentioning

confidence: 99%

PRODUCTION OF ginger vinegar

2015

View full text Add to dashboard Cite

Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83 % for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20°C, initial acidity 1:1,with addition of nutrients allow obtaining good quality vinegars and higher GK yields.Index terms: Zingiber officinale; fermentation; ethanol; acetic acid. RESUMOO vinagre, alimento do grupo de condimentos, tem seu uso bastante difundido na indústria de alimentos. Neste trabalho, objetivou-se avaliar os efeitos de parâmetros do processo de fermentação acética na obtenção de vinagre de gengibre. Uma suspensão de rizomas de gengibre, com 12% de amido, foi submetida ao processo de hidrólise enzimática, sendo obtido o hidrolisado com 85,6% de glicose. Após o processo de fermentação alcoólica, obteve-se uma calda com 40,3% de etanol. O processo de fermentação acética da calda de gengibre seguiu o delineamento inteiramente casualizado, em esquema fatorial, para três fatores em dois níveis, tendo como variáveis independentes: a temperatura, os nutrientes e a diluição da acidez inicial da calda. Os resultados obtidos mostraram uma variação de 2,74 a 3,70% de extrato seco e de 2,13 a 2,83% de cinzas nos fermentados acéticos. O perfil de ácidos orgânicos dos vinagres de gengibre evidenciou a presença de ácido acético, ácido cítrico, ácido málico e ácido succínico em todos os tratamentos. Vinagres de boa qualidade e maiores rendimentos GK podem ser obtidos nas condições de 20ºC, acidez inicial 1:1 e adição de nutrientes.Termos para indexação: Zingiber officinale; fermentação; etanol; ácido acético.

show abstract

Ensuring constant oxygen supply during inoculation is essential to obtain reproducible results with obligatory aerobic acetic acid bacteria in vinegar production

Cited by 22 publications

References 30 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

Precultures Grown under Fed‐Batch Conditions Increase the Reliability and Reproducibility of High‐Throughput Screening Results

PRODUCTION OF ginger vinegar

Contact Info

Product

Resources

About