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

Abstract

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.

Modeling and kinetic study of bio-ethanol production from soy protein concentrate by-product

“…Alcoholic fermented samples were previously distilled in micro-distiller of alcohol (TECNAL  , Brazil, TE-012) and alcohol concentration was determined by digital densitometry (Rudolph Research Analytical  , EUA, DDM 2909) (Spinosa et al, 2015).…”

Modeling and Kinetics of Bioconversion and Chemical Properties (Wine and Vinegar) from Banana Pulp By-Products

“…bacteria were used, in the presence of air, for the acetic fermentation. Such bacteria were previously selected, in a spontaneous way depending on the acidity of the medium in which they were maintained [4].…”

“…Vinegar is used by many cultures and consumed by all social classes, as a condiment, flavouring, preservative, cleaning agent [4]. Vinegar production consists of two consecutive steps: alcoholic fermentation, by yeast action, which converts sugars into ethanol; followed by acetic fermentation, which is the oxidation of alcohol into acetic acid, by acetic bacteria in an aerobic medium with the formation of other secondary compounds [5].…”

Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri

“…Türkiye'de farklı illerde geleneksel ve endüstriyel olarak üretilen 25 adet sirke örneğinin incelendiği bir çalışmada en düşük pH değerinin (2.70) Niğde iline ait geleneksel üzüm sirkesinde, en yüksek asitlik değerinin (%7.20 asetik asit) Tokat iline ait geleneksel elma sirkesinde, en yüksek Briks değerinin (20.80) ise Tokat iline ait geleneksel üzüm sirkesinde olduğu, ayrıca sirke örneklerinde 61 uçucu bileşenin bulunduğu ve en sık rastlanan uçucu bileşenlerin α-terpinol, etil asetat ve feniletil alkol olduğu belirlenmiştir [74]. Yapılan diğer bir çalışmada pirinç şarabından (Oryza sativa L.) elde edilen pirinç sirkesinde toplam asitliğin %6.85, alkol içeriğinin %0.17, mineral ve kuru madde miktarının ise sırasıyla %1.26 ve %1.78 olduğu, örneklerde ayrıca cisakonitik asit (6 mg/L), maleik asit (3 mg/L), trans-akonitik asit (3 mg/L), şikimik ve süksinik asit (4 mg/L), laktik asit (300 mg/L), formik asit (180 mg/L), okzalik asit (3 mg/L), fumarik asit (3 mg/L) ve itakonik asit (1 mg/L) bulunduğu tespit edilmiştir [75].…”