Scale Up of Sugarcane Vinegar Production by Recycling of Successive Fermentation Batches and its Organoleptic Evaluation

Abstract

Sugarcane with a high content of sugar is a potential substrate for making vinegar through alcoholic and acetous fermentation. As an alternative to the longer traditional batch scale vinegar fermentation, a fermentation process involving successive discontinuous cycles of acetification was developed. The cycles standardized for 3 days of shaking (75 rpm) and addition of (NH4) 2SO4 and KH2PO4 were recycled with previous lots of fermentation resulting in vinegar production with a time period of 7.6 days compared with 24 days of batch fermentation. The volatile's characterization of sugarcane vinegar identified 50 compounds with 24 esters, 4 alcohols, 2 phenols (aromatic hydrocarbons), 3 ketones, 6 alkene derivative, 3 carboxylic acids, 1 aldehyde and 8 miscellaneous compounds. Physicochemical characterization of vinegar revealed a maximum total phenol content of 67.09 Ϯ 1.21 mg/100 mL in control while ascorbic acid content of 108.49 Ϯ 1.11 mg/100 mL was best obtained in the treatment of shaking at 75 rpm along with supplements. PRACTICAL APPLICATIONSThe result of this work will have practical applications in providing a less timeconsuming and highly efficient method for vinegar production thus, promoting an impetus to the setting up of natural vinegar production plants in this part of the country.

Acetification of rice wine by Acetobacter aceti using loofa sponge in a low-cost reciprocating shaker

“…However, it may be called as ‘successive discontinuous cycles of acetification’ as described by Kocher et al . (), wherein at the end of every cycle, the optimized volume of reactor is collected as vinegar and refilled with initial medium (fresh fermented ethanol). The semi‐continuous acetification results show that LSM‐AAB shortens both the adaptation and the operational periods significantly (Fig.…”

Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

“…It may be called as ‘successive discontinuous cycles of acetification’ (Kocher et al . ). However, to maximize the activity of acetic acid bacteria (AAB) as they oxidize ethanol (ET) to acetic acid (AA), it requires a high rate of oxygen transfer at the air : liquid interface (Tesfaye et al .…”

Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains ofSaccharomyces cerevisiae

“…Jimoh et al (2009) reported that they obtained 9.30% vol/vol after 7 days of fermentation, while Choonut et al (2014) reported the maximum yield of ethanol (9.69 g/L) achieved after 72 h from inoculum. In the same fermentation time, Kocher et al (2014) observed an ethanol production of 9.40% vol/ vol in wines from sugarcane. In mango wines, Li et al (2012) registered the production of 6.84, 6.33, and 8.05% vol/vol ethanol.…”

“…In the same fermentation time, Kocher et al . () observed an ethanol production of 9.40% vol/vol in wines from sugarcane. In mango wines, Li et al .…”