Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production

Ory, Ignacio de; Romero, L.I.; Cantero, Domingo

doi:10.1016/s0260-8774(03)00280-2

Cited by 43 publications

(43 citation statements)

References 5 publications

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“…Natural vinegar made from different sources of derived ethanol (such as cider, beer, wine, and fermented fruit juice) by spontaneous fermentation methods not only contains small amounts of citric acid, tartaric acid, and other organic acids, but also require a long fermentation time (Ghosh et al 2012). To increase the speed of the biological reaction, the dominant AAB are used in the aerobic transformation of ethanol into acetic acid, and various fermentation methods have been developed (De Ory et al 2004;Tesfaye et al 2002b). Although many diverse fermentation methods are applied in vinegar production, most fermentation methods involved in industrial vinegar production are modified methods, and all of them are based on the submerged culture method (Arnold et al 2002;Fregapane et al 2001).…”

Section: Fermentation Methods In Vinegar Productionmentioning

confidence: 99%

“…This technique is not costly in terms of plant investment, and the quality of the final product is superior, although a rather long time is required to complete fermentation (Table 5) (Haruta et al 2006). In most modern industrial vinegar production units, the submerged fermentation process is the main method used (Arnold et al 2002;Baena Ruano et al 2006); however, semicontinuous acetic acid fermentation is currently one of the most common fermentation methods in vinegar production (De Ory et al 2004). Furthermore, different from submerged pure culture fermentation techniques for vinegar production in European countries (Tesfaye et al 2002b), solid or semisolid mix culture fermentation techniques are widely used in Asian countries ).…”

Section: Fermentation Methods In Vinegar Productionmentioning

confidence: 99%

“…1 a, b The production process of vinegar that a huge improvement in the ethanol oxidation rate is achieved by inoculating specific AAB (Kocher et al 2007;Sievers et al 1992). From a technological perspective, many different kinds of fermentation methods are applied in this stage for the purpose of improving vinegar manufacture technology (De Ory et al 2004;Kaur et al 2011;Solieri and Giudici 2009). The AAF of vinegar production can be achieved either by traditional slow methods, such as surface culture fermentation (Tesfaye et al 2002b) or quick submerged methods, based on different kinds of acetators that increase acetic acid yield and acetification rate using semicontinuous or continuous processes (Joshi and Thakur 2000).…”

Section: Acetous Fermentationmentioning

confidence: 99%

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Microbial diversity and their roles in the vinegar fermentation process

Feng

et al. 2015

Appl Microbiol Biotechnol

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Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

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Section: Fermentation Methods In Vinegar Productionmentioning

confidence: 99%

Section: Fermentation Methods In Vinegar Productionmentioning

confidence: 99%

Section: Acetous Fermentationmentioning

confidence: 99%

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Microbial diversity and their roles in the vinegar fermentation process

Feng

et al. 2015

Appl Microbiol Biotechnol

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“…And the starting-up is the most sensitive and challenging phase because several factors influence it [24]. Although batch average acetification rate was increased greatly, the average acetification rate of the whole process can be improved further due to the currently used starting-up protocol.…”

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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“…These losses can be reduced by recirculating the off-gas. A closed off-gas recycling when using pure O 2 for aeration was presented by de Ory et al (2004) for vinegar production to avoid losses of ethanol via offgas, but the economic feasibility of the system compared to the conventional aeration method was not evaluated. Chang et al (2010) presented such an evaluation for an industrial-scale poly(3-hydroxybutyrate) fermentation.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of gas supply configurations for microbial product formation involving multiple gaseous substrates

Häusler

Wielen

Straathof

2016

Bioresour. Bioprocess.

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Background: Gaseous substrates such as O 2 and CO 2 are often required in fermentation processes. However, a simple methodology to compare different gas supply strategies using gaseous substrates from different sources is missing. Results:In this study, we present a methodology to identify and theoretically compare different configurations to supply mixtures of gaseous compounds to fermentations that consume these gases. For the different configurations that were identified, all gas flow rates can be calculated in terms of other process parameters such as optimal concentrations of the gaseous compounds in the liquid phase, top pressures of the fermentation, and consumption/production rates. The approach is demonstrated for fumaric acid fermentation with Rhizopus delemar, which consumes O 2 and can theoretically produce or consume CO 2 . Three different gas supply configurations were identified: Air supplemented with O 2 , a mixture of O 2 and CO 2 , and air supplemented with CO 2 . All three configurations lead to gas supply costs in the same order of magnitude. O 2 and CO 2 prices and consumption rates determine which configuration is best. However, the overall production costs will not be dominated by the gas costs, but by the glucose costs. Conclusions:The presented methodology enables a simple way to identify and compare different gas supply strategies for fermentations that require more than one gaseous substrate. This includes the costs for compression of gases. Other substrate costs are easily added for overall process optimization.

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Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production

Cited by 43 publications

References 5 publications

Microbial diversity and their roles in the vinegar fermentation process

Microbial diversity and their roles in the vinegar fermentation process

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

Evaluation of gas supply configurations for microbial product formation involving multiple gaseous substrates

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