Orange vinegar production by semicontinuous fermentation in a laboratory scale
PDF ()

Keywords

food technology
orange vinegar
semicontinuous process

How to Cite

Ferreyra, M. M., Schvab, M. del C., Davies, C. V., Gerard, L. M., & Solda, C. A. (2014). Orange vinegar production by semicontinuous fermentation in a laboratory scale. Ciencia, Docencia Y Tecnología, 25(49), 154–165. Retrieved from https://ojstesteo.uner.edu.ar/index.php/cdyt/article/view/32

Abstract

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.
PDF ()

The authors retain the copyright and grant the journal the right to be the first publication of the work, as well as licensing it under a Creative Commons Attribution License  that allows others to share the work with an acknowledgment of the authorship of the work and publication initial in this magazine. All content is published under the Creative Commons 4.0 international license: Attribution-Non-Commercial-Share Alike.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...