Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Production of High Acetic Acid Vinegar Using Two Stage Fermentation

Two Stage 발효에 의한 고산도 식초 생산

  • Published : 1992.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The production of vinegar containing 16.0-18.0% of acetic acid was examined in two stage fermentation consisting of semi-continuous and fed-batch type. The optimum conditions were obtained when the fermentation was carried out at agitation of 600 rpm, aeration of 0.1 vvm and temperature of $30^{\circ}C$. The initial and residual ethanol concentration in 1st stage were $50.0g/{\ell}$ and $5.0g/{\ell}$, respectively, and the ethanol concentration in 2nd stage was maintained from 5.0 to $10.0g/{\ell}$. The maximum productivity was 3.3 gll-hr and the acidity was 17.6% after the two days of acetic acid fermentation.

산업적으로 산도 17.0 이상의 고산도 시초를 생산하기 위하여 반연속식인 1st stage와 유가식인 2nd stage로 구성된 two stage 초산 발효를 온도 $30^{\circ}C$, 교반속도 600rpm, 통기량 0.1vvm에서 실시하였다. 1st stage에서 초기 에탄올 농도를 $50.0g/{\ell}$, 잔류 에탄올 농도를 $5.0g/{\ell}$로 정하여 반연속적으로 초산발효를 하고, 2nd stage에서 발효시간의 경과에 따라 에탄올을 유가식으로 첨가하여 초산발효액내의 에탄올 농도를 $5.0g/{\ell}$에서 $10.0g/{\ell}$로 유지했을 때 산도가 17.6인 고산도 식초를 생산 할 수 있었으며, 또한 이때의 최대 초산 생산성은 $3.3g/{\ell}{\cdot}hr$였다.

Keywords

References

  1. Biotechnology Crueger,W.;A.Crueger
  2. Korean J. Biotechnol. Bioeng. v.5 Vinegar production by Acetobacter aceti cell immobilized in calcium alginate Yoo,Y.J.;K.M.Park;Y.W.Ryu;C.U.Choi
  3. J. Ferment. Bioeng. v.69 Continuous production of acetic acid using immobilized Acetobacter aceti in a three-phase fluidized bed bioreactor Sun,Y.;S.Furusaki
  4. J. Ferment. Technol. v.62 Acetic acid production by immobilized Acetobacter aceti cell entrapped in a k-carrageenan gel Osuga,J.;A.Mori;J.Kato
  5. Nippon Shokuhin Kogyo Gakkaishi v.38 Production of kiwi fruit and persimmon vinegar using Acetobacter aceti cells fixed on woven cotton fabrics Yamashita,S.;S.Ohta;H.Suenaga
  6. J. Ferment. Technol. v.63 Vinegar production by Acetobacter rancens cells fixed on a hollow filter module Nanba,A.;K.Kimura;S.Nagai
  7. J. Ferment. Bioeng. v.68 Enhancement of acetic acid production in a high cell-density culture of Acetobacter aceti Park,Y.S.;H.Ohtake;M.Fukaya;H.Okumura;Y.Kawamura;K.Toda
  8. Nippon Shokuhin Kogyo Gakkaishi v.38 Continuous production of vinegar using bioreactor with supports of porous ceramics Takada,M.;T.Hiramitsu
  9. Nipppon Shokuhin Kogyo Gakkaishi v.38 Production of rice vinegar from uncooked rice bran by a parallel combined process consisting of saccharification. ethanol fermentation and acetic acid fermentation Saeki,A.
  10. Nippon Shokuhin Kogyo Gakkaishi v.38 Continuous vinegar production using twin bioreactors made from ethanol fermentor and acetic acid fermentor Saeki,A.
  11. J. Ferment. Bioeng. v.68 Effect of dissolved oxygen and acetic acid concentrations on acetic acid production in continuous culture of Acetobacter aceti Park,Y.S.;H.Ohtake;M.Fukaya;H.Okumura;Y.Kawamura;K.Toda
  12. U.S. Patent. No. 4,456,622 Combination semicontinuous and batch process for preparation of vinegar Maselli
  13. J. Ferment. Bioeng. v.71 Optimum substrate feed rate in fed-batch culture with the DO-stat method Yano,T.;M.Kurokawa;Y.Nishizawa
  14. Biology of Microorganisms Brock,T.D.;M.T.Madigan
  15. Appl. Microbiol. Biotechnol. v.30 Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations Kittelmann,M.;W.W.Stamm;H.Follmann;H.G.Truper