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Production of vinegar using edible alcohol as feedstock through high efficient biotransformation by acetic acid bacteria

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Abstract

In this paper, an optimal semi-continuous process for vinegar production from edible alcohol through biotransformation by acetic acid bacteria (AAB) WUST-01 was developed. The optimized medium composition for the starting-up stage was glucose 5.1 g/L, yeast extract 26.2 g/L, and ethanol 11.9 mL/L, and the optimal ethanol for the following semi-continuous stage was 50 mL/L. In the semi-continuous biotransformation process, the optimal withdraw ratio was 50% of working volume with 12 h cycle time. With these conditions, the total acidity could reach to 77.3 g/L and the acidity productivity could reach to 3.0 g/(L h) in a 5 L reactor. Furthermore, it was investigated to strengthen vinegar synthesis through enhancing alcohol dehydrogenase and aldehyde dehydrogenase activity in AAB by ferrous ion and pueraria flower extract as the enzyme regulators. With these regulators, the vinegar synthesis efficiency can be improved 16.3 and 13.2% respectively.

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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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Authors and Affiliations

  1. School of Chemistry and Chemical Engineering, Wuhan University of Science and Technology, Postbox #154, Wuhan, 430081, China

    Xiao-Yan Yin, Wu-Kun Zhong, Jiao Huo & Zhong-Hua Yang

  2. Brewing and Bioenergy Business Unit, Angel Yeast Co., Ltd, Yichang, 443003, China

    Xu Chang

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  1. Xiao-Yan Yin
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  2. Wu-Kun Zhong
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  3. Jiao Huo
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  4. Xu Chang
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  5. Zhong-Hua Yang
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Correspondence to Zhong-Hua Yang.

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Yin, XY., Zhong, WK., Huo, J. et al. Production of vinegar using edible alcohol as feedstock through high efficient biotransformation by acetic acid bacteria. Food Sci Biotechnol 27, 519–524 (2018). https://doi.org/10.1007/s10068-017-0283-z

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  • DOI: https://doi.org/10.1007/s10068-017-0283-z

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