Orange vinegar production by semicontinuous fermentation in a laboratory scale
Authors
María M. Ferreyra, María del C. Schvab, Cristina V. Davies, Liliana M. Gerard, Carina A. SoldaFiles
Key Information
Journal
Published in Vol. 25 No. 49 (2014) of Ciencia, Docencia y Tecnología.
Ciencia, Docencia y Tecnología is a refereed, multidisciplinary open access scientific journal that aims to contribute to the development of scientific knowledge in Argentina and Latin America. Since 1990 it has been edited and funded by the National University of Entre Ríos and publishes original research articles in Spanish and Portuguese by national and international researchers. Until 2020, CDyT was published in May and November. As of Num. 62 may-ago (2021), it adopts the continuous publication mode, publishing three issues in April, August and December.
About the JournalAbstract
Vinegar is the product obtained from wine acetic acid fermentation and is mainly produced by semicontinuous operation, which consists in developing successive discontinuous acetification cycles. Citric vinegars and wines are typical products with regional qualities. The aim of the present work was to establish the optimal values for the substrate loading proportion (wine/vinegar) at two levels (40 % and 60 %) in order to obtain orange vinegar in semicontinuous submerged culture. The results were evaluated in terms of acetification rate and fermentation yield. Experiments were carried out in duplicate. Stirring speed, air supply and temperature were maintained constant with values of 600 rpm, 0.4 vvm and 30°C respectively. It was demonstrated that the loading proportion did not affect significantly the responses (α=0.05) at both levels evaluated. It is feasible to develop a semicontinuous acetification process with a 60 % loading proportion and in this way, obtain greater orange vinegar volumes.
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