Vinegar Engineering: a Bioprocess Perspective

Abstract

Food engineering is an important sub-field that requires special attention in the food industry. The application of biochemical process engineering principles in food production often leads to the optimization of certain features of the food production process; similarly, it results in rapid production, improved quality and reduced food losses. Consequently, to address each aspect of food processing including engineering adequately, researchers must have a multidisciplinary approach, using aspects from a number of fields such as microbiology, chemistry, food technology, process engineering and molecular biology. Accordingly, this review focuses on the engineering of various vinegars. Furthermore, cognizance is given to the gaps that need to be addressed in vinegar engineering, particularly to address limitations employed in traditional approaches during vinegar production. Food engineering assessments address numerous functions in integrated systems for which fermentation systems are the primary process. Mathematical models are used to describe the process, simulate future fermentations and describe process performance. Vinegar engineering also includes the use or design of bioreactors intended for improved product yield and rapid production, improved mass or energy transfer efficiencies and the reduction of detrimental hydrodynamics fermentor conditions on the microorganisms used. For vinegar fermentation, bioreactor selection which might include cell immobilization requires that appropriate process control and optimization be conducted using mathematical models, with rates of acetification being influenced by parameters such as the ratio of dissolved oxygen consumption in comparison to acetic acid yield.

Effect of some essential oils, some plant extracts and white vinegar against some plant pathogenic fungi

“…Subsequently, ethanol is transformed into acetic acid by bacteria of the Acetobacter genus during the oxidation process, also known as acetic acid bacteria (AAB) in aerobic conditions (Li et al, 2015). The most common substrates used for vinegar production are products with a high sugar content (Hutchinson et al, 2019), but they can also be produced from alcohols, including wine (Tesfaye et al, 2002). Acetic acid is the main product of the fermentation process, but small amounts of tartaric acid and citric acid are also present (Hailu et al, 2012).…”

Determination of Flavonoid Compounds in Shanxi Aged Vinegars Based on Hydrophobic Deep Eutectic Solvent VALLME-HPLC Method: Assessment of the Environmental Impact of the Developed Method

“…Vinegar, a ubiquitous acidic condiment, is cherished globally for its ability to impart a unique tartness to foods [ 1 ]. In China, the main raw materials for vinegar production include sorghum, millet, glutinous rice and other grains.…”

Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria

“…Vinegar is widely used in the food industry; domestically for pickling vegetables and fruits, as an ingredient in condiments like ketchup, and mayonnaise; and traditionally as a food seasoning and preservative [2]. It is a two-step biochemical process, in which the first step involves the transformation of sugar into ethanol by the action of yeast usually Saccharomyces species, followed by the oxidation of ethanol into acetic acid under aerobic conditions by acetic acid bacteria (AAB) [3] [4] [5]. Fermentative oxidation of ethanol to acetic acid by AAB is dependent on two sequential reactions of membrane-bound pyrroloquinoline quinone-dependent alcohol dehydrogenase (PQQ-ADH) and aldehyde dehydrogenase (ALDH), both of which are localized on the periplasmic side of the inner membrane [6].…”