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%.
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Acknowledgements
The present work was financed by the National Natural Science Foundation of China (Grant no. 21376184), the Scientific Research Foundation for the Returned Overseas Chinese Scholars (State Education Ministry), Foundation from Educational Commission of Hubei Province of China (Grant no. D20121108) and the Innovative Team of Bioaugmentation and Advanced Treatment on Metallurgical Industry Wastewater.
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Yin, XY., Zhai, R., Zhong, WK., Huo, J., Yang, ZH. (2018). High Concentration Vinegar Production by Acetic Acid Bacteria Using Edible Alcohol as Feedstock. In: Liu, H., Song, C., Ram, A. (eds) Advances in Applied Biotechnology. ICAB 2016. Lecture Notes in Electrical Engineering, vol 444. Springer, Singapore. https://doi.org/10.1007/978-981-10-4801-2_46
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DOI: https://doi.org/10.1007/978-981-10-4801-2_46
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