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Production of vinegar using edible alcohol as feedstock through high efficient biotransformation by acetic acid bacteria
- Source :
- Food Science and Biotechnology.
- Publication Year :
- 2017
- Publisher :
- Springer Science and Business Media LLC, 2017.
-
Abstract
- In this paper, an optimal semi-continuous process for vinegar production from edible alcohol through biotransformation by acetic acid bacteria (AAB) WUST-01 was developed. The optimized medium composition for the starting-up stage was glucose 5.1 g/L, yeast extract 26.2 g/L, and ethanol 11.9 mL/L, and the optimal ethanol for the following semi-continuous stage was 50 mL/L. In the semi-continuous biotransformation process, the optimal withdraw ratio was 50% of working volume with 12 h cycle time. With these conditions, the total acidity could reach to 77.3 g/L and the acidity productivity could reach to 3.0 g/(L h) in a 5 L reactor. Furthermore, it was investigated to strengthen vinegar synthesis through enhancing alcohol dehydrogenase and aldehyde dehydrogenase activity in AAB by ferrous ion and pueraria flower extract as the enzyme regulators. With these regulators, the vinegar synthesis efficiency can be improved 16.3 and 13.2% respectively.
- Subjects :
- 0106 biological sciences
0301 basic medicine
Pueraria
Ethanol
biology
Alcohol
Raw material
biology.organism_classification
01 natural sciences
Applied Microbiology and Biotechnology
Article
03 medical and health sciences
chemistry.chemical_compound
030104 developmental biology
chemistry
Biotransformation
010608 biotechnology
biology.protein
Yeast extract
Food science
Acetic acid bacteria
Food Science
Biotechnology
Alcohol dehydrogenase
Subjects
Details
- ISSN :
- 20926456 and 12267708
- Database :
- OpenAIRE
- Journal :
- Food Science and Biotechnology
- Accession number :
- edsair.doi.dedup.....1e169b5968b6124bb3dbd72a377d7276