Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects
By M. Gullo, Elena Verzelloni, M. Canonico. 2014
173 citations recorded by the source corpus.
Abstract Strictly aerobic acetic acid bacteria (AAB) have a long history of use in fermentation processes, and the conversion of ethanol to acetic acid for the production of vinegar is the most well-known application. At the industrial scale, vinegar is mainly produced by submerged fermentation, which refers to an aerobic process in which the ethanol in beverages such as spirits, wine or cider is oxidized to acetic acid by AAB. Submerged fermentation requires robust AAB strains that are able to oxidize ethanol under selective conditions to produce high-titer acetic acid. Currently submerged fermentation is conducted by unselected AAB cultures, which are derived from previous acetification stocks and maintained by repeated cultivation cycles. In this work, submerged fermentation for vinegar production is discussed with regard to advances in process optimization and parameters (oxygen availability, acetic acid content and temperature) that influence AAB activity. Furthermore, the potential impact arising from the use of selected AAB is described. Overcoming the acetification constraints is a main goal in order to facilitate innovation in submerged fermentation and to create new industry-challenging perspectives.
Subfields: Biomedical Engineering, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/ccb21d96c9ed06ef35afefb67c57668cd24458e4
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- Gilberto Vinícius de Melo Pereira
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- A. I. Magalhães Júnior
- S. Karp
Citations in the corpus
- A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry (2020, background): “process is useful in industrial production of vinegar with a final concentration of acetic acid above 10%.([25]) The industrial process of vinegar production involves three consecutive phases: (i) conversion of sugars into ethanol by yeasts, (ii) oxidation of ethanol to acetic”