High concentration vinegar production by acetic acid bacteria using edible alcohol as feedstock

Abstract

The high concentration vinegar plays an important role in condiment industry and daily life. Its demand significantly increase. In this work, an optimized process for high concentration vinegar production by AAB.WUST-01 using edible alcohol as feedstock was developed. The influences of carbon source, nitrogen source and ethanol concentrations on the biomass growth were investigated in starting-up stage in vinegar fermentation. The optimized medium composition was obtained. The optimum value for glucose, yeast extract and ethanol were about 5.1 g/L, yeast extract 26.2 g/L, and ethanol 10 mL/L respectively. In such a condition, the biomass is increased 4.34 fold from 0.780 to 4.16 g/L. Also, we discussed the influences of ethanol concentrations to the vinegar acidity in the acid producing stage. The result showed that ethanol in the fermentation would be 50 mL/L, the corresponding total acid could reach 45.71 g/L, and the yield reached up to 88.76%.