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Wine vinegar production using a noncommercial 100‐litre bubble column reactor equipped with a novel type of dynamic sparger
Author(s) -
Fregapane G.,
RubioFernández H.,
Nieto J.,
Salvador M.D.
Publication year - 1999
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/(sici)1097-0290(19990420)63:2<141::aid-bit2>3.0.co;2-6
Subject(s) - wine , sparging , bubble column reactor , acetic acid , fermentation , chemistry , yield (engineering) , bioreactor , acetobacter , food science , pulp and paper industry , chromatography , productivity , bubble , materials science , biochemistry , organic chemistry , engineering , physics , gas bubble , mechanics , metallurgy , economics , macroeconomics
This paper describes batch and semicontinuous acetic acid fermentations for wine vinegar production carried out with Acetobacter pasteurianus, and an industrial strain using a noncommercial 100‐L bubble column reactor equipped with a novel type of gas–liquid dynamic sparger. Results showed acetification rates with this fermentor (i.e., an overall acetic acid productivity of 1.8 g/L/h and yield of 94%) similar to that of the Frings acetator and higher as compared to others fermentors in current industrial use in Spanish wine vinegar factories, and a linear relationship between overall productivity and k L a with different operating conditions and fermentation scales. © 1999 John Wiley & Sons, Inc. Biotechnol Bioeng 63: 141–146, 1999.