Production of coco-vinegar in a bubble biofermentor

Abstract

The economic value of coconut water can be increased through its conversion into a functional drink of coco vinegar powder having antioxidant and anti-diabetic properties. The fermentation of coconut water into coco-vinegar is more beneficial and cheaper than the chemical routes. Nevertheless, to guarantee product stability and increase the fermentation rate, the fermentation process must be controlled. Bubble bio-fermentation is an applicative technique in upgrading the production scale and in preserve the coco vinegar quality due to its unique characteristics i.e.: simple design, fixed part, controlled flow and agitation, uniform space-time, larger contact area, lower energy input, larger capacity, and higher mass transfer rate. This research objective was to investigate the influence of the parameter process i.e. sugar and alcohol concentration towards the formation of acetic acid in the coconut water fermentation. The research showed that bubble fermentation of coconut water was proven as a potential method for the coco vinegar production process. The bubble bio-fermentation of coconut water conducted by the addition of 8% of sugar, 10% of ethanol and 15% of Acetobacteracetii inoculum and fermentation process for 21 hours was able to give a vinegar having acetic acid concentration up to 1.04%.